Description
Juicy, garlicky chicken meatballs slow-cooked in a rich butter sauce, then nestled into creamy, herb-infused orzo — this cozy one-pot wonder is perfect for busy nights when you want comfort and flavor without the fuss.
Ingredients
Chicken Meatballs:
2 lbs ground chicken
1/2 cup grated Parmesan
1/2 cup panko breadcrumbs
1 large egg
4 cloves garlic, minced
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Garlic Butter Sauce:
4 tbsp salted butter
4 cloves garlic, minced
1 tsp onion powder
1 tsp dried oregano
2 cups low-sodium chicken broth
Creamy Orzo:
1½ cups orzo pasta
1/2 cup heavy cream or canned full-fat coconut milk
1/2 cup grated Parmesan cheese
2 tbsp fresh basil or parsley, chopped
Instructions
In a large bowl, mix all meatball ingredients until combined. Form into 1½-inch balls and place in crockpot.
In a saucepan, melt butter. Add garlic, onion powder, and oregano. Cook for 1–2 minutes, then stir in broth. Pour over meatballs.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until meatballs are fully cooked.
In the last 20–30 minutes, stir in orzo. Cover and cook until orzo is tender, stirring once or twice.
Stir in cream, Parmesan, and fresh herbs. Let sit 5 minutes to thicken.
Serve warm, topped with more Parmesan and herbs.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 520 / Serving
- Fat: 30g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 2g / Serving
- Protein: 35g / Serving