Creamy Spinach and Artichoke Orzo with Chicken Meatballs
Homemade chicken meatballs cooked with creamy orzo, spinach and artichokes this is a tasty dinner that's ready in 30 minutes. My recipe for Creamy Spinach and Artichoke Orzo with Chicken Meatballs is a delicious one pot meal that you're sure to love.
Equipment
- 1 Large Skillet
- 1 large mixing bowl
Ingredients
For the meatballs
- 1 pound ground chicken
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
For the Orzo
- 1 tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 1 cup milk
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 oz marinated artichoke hearts chopped
- 2 cups spinach
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon juice
Instructions
- Prepare the meatballs. Add the ground chicken, panko breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, salt and pepper to a large bowl. Using your hands mix until just combined. Using a cookie scoop or spoon form the meatballs (you should get 14-16 meatballs).
- Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook for 3-4 minutes on each side. Remove the meatballs from the pan and set aside (they will not be fully cooked yet.
- Add the remaining 1 tbsp of olive oil and the orzo, cook the orzo for 1 minute or until lightly toasted. Add in the chicken broth,milk, salt and pepper and simmer for 5 minutes. Once half of the liquid has been absorbed stir in the artichoke hearts and spinach, and nestle in the chicken meatballs.
- Cook for an additional 4-5 minutes, stirring occasionally to keep the orzo from sticking to the bottom of the pan. Once most of the liquid is absorbed stir in the rest of the parmesan and lemon juice. Divide among 4 plates and serve as desired.
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