Marry Me Chicken Meatball Orzo is my homemade chicken meatballs in creamy orzo pasta with a rich sauce of chicken broth, sun-dried tomatoes, cream cheese, heavy cream, and a blend of cheeses. It is based on my Marry Me Chicken Pasta, but with orzo! This is definitely a meal you could serve for a special occasion (a proposal, perhaps…), but also a comforting and satisfying one-pan dish for any time! For another delicious recipe with my chicken meatballs, try my Tuscan Chicken Meatball Orzo.
Ingredients & Substitutions
- Chicken Meatballs: My homemade chicken meatballs are good enough to stand on their own, so you know they will be extra delicious in the creamy, cheesy pasta! For other options, my pork and beef meatballs (the most tender meatballs ever) or my turkey meatballs would be great in this dish!
- Orzo: Orzo is a type of pasta that looks like big grains of rice. It’s smooth and works well in soups, salads, and side dishes. I love the orzo in this recipe, but you can use other small pasta like elbow macaroni, small shells, or mini penne if you prefer. Just make sure to adjust the cooking time so the pasta cooks perfectly!
- Chicken Broth: The chicken broth adds flavor and helps make the sauce creamy and smooth. If you don’t have chicken broth, you could use chicken stock instead.
- Sun-Dried Tomatoes: Soak sun-dried tomatoes in hot water for about 30 minutes to soften them. (I used about 8 whole sundried tomatoes.) Afterward, drain, pat them dry, and chop. I also like to have a few for garnish. You can also use sun-dried tomatoes packed in oil—just drain and chop them!
- Cheese Blend: The sauce uses cream cheese, parmesan, mild cheddar, and Monterey Jack cheese, all melted into a creamy sauce. You can try other cheeses or cheese blends to fit your taste, like mozzarella, gouda, or even provolone!
Can You Make Meatballs Ahead Of Time?
Yes, it is a wonderful time-saver to get the meatballs made ahead of time. Here are a couple of options to make the meatballs in advance:
Make Ahead (Raw Meatballs): You can prepare the meatballs ahead of time and freeze them raw. Place them on a baking sheet, freeze them, then transfer to an airtight container or freezer bag. When ready to cook, bake or fry from frozen, making sure they reach an internal temperature of 165°F.
Make Ahead (Cooked Meatballs): If you’ve already cooked the meatballs, let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months. Reheat in the microwave or on the stovetop before adding to the orzo!
Can You Use Store-Bought Frozen Meatballs?
Yes, you can use frozen meatballs in Marry Me Chicken Meatball Orzo! Just cook them according to the package instructions before adding them to the orzo. It’s a great time-saver if you need a quick and easy meal!
What To Do If The Sauce For Chicken Meatball Orzo Is Too Thick or Too Thin
If the sauce is too thick, add a little more chicken broth or cream to make it smoother. Stir it in until you get the right consistency. On the other hand, if the sauce is too thin, let it simmer a bit longer to thicken up. You can also add a little more parmesan cheese to help it thicken.
What To Serve With Marry Me Chicken Meatball Orzo {Best Side Dishes}
Marry Me Chicken Meatball Orzo is a rich dish, so I like to keep the side dishes on the lighter side to balance out the meal. Here are a few I would suggest:
- Garlic Breadsticks
- Focaccia Breadsticks (my favorite!)
- Roasted Brussels Sprouts
- Garlic and Parmesan Roasted Asparagus
- Roasted Broccoli Salad
How To Store & Reheat Marry Me Chicken Meatball Orzo
To store chicken meatball orzo, first, let the dish cool completely. Then, store it in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2-3 months. To reheat, warm on the stovetop over medium-low heat, in the microwave in short bursts, or in the oven at 350°F (175°C) for 15-20 minutes—adding a splash of broth or cream if needed to keep it creamy!
Marry Me Chicken Meatball Orzo
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons whole milk
- ¼ cup (27 g) breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Pasta
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 teaspoon garlic, minced
- 2 ½ cups (20 ounces / 600 g) chicken broth
- ½ cup (about 8 whole) sun-dried tomatoes, softened in hot water, chopped
- ½ package (4 ounces) cream cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (112 g) orzo pasta
- 1 ½ cups (357 g) heavy whipping cream
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (57 g) mild cheddar cheese, shredded
- ½ cup (57 g) Monterey Jack cheese, shredded
- parsley, chopped for garnish
- sun-dried tomatoes, for garnish
Instructions
Meatballs
- In a large bowl, combine ground chicken, beaten egg, parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn’t stick. (You should get about 16 meatballs.)
- To a large skillet over medium heat, add olive oil. Once shimmering, add meatballs in a single layer, being careful not to overcrowd the pan. (Work in batches if necessary.) Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
Pasta
- To the same skillet you cooked the meatballs, add butter. Once melted, add diced onions and cook for 2–3 minutes until softened. Stir in garlic and cook for 1 additional minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the sun-dried tomatoes, cream cheese, salt, and pepper. Cook, stirring, until the cream cheese is completely melted, about 5 minutes.
- Stir in the orzo pasta, making sure it’s well coated. Pour in the heavy cream and stir until combined. Bring to a gentle simmer.
- Cover the pan and reduce heat to medium-low. Let the orzo simmer for 12–15 minutes, stirring occasionally to prevent it from sticking to the pan.
- In the last 5 minutes of cooking, add parmesan, cheddar, and Monterey Jack cheese. Stir to combine until fully melted.
- Return the cooked meatballs to the skillet and gently fold them into the sauce. Continue cooking until the orzo is al dente and the meatballs are warmed through.
- Remove the skillet from the heat and let the dish rest for 5 minutes to allow the sauce to thicken.
- Garnish with parsley and sun-dried tomatoes before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this was SO good! I love the meatballs, they were so juicy and flavorful, and the cheesy pasta made it even better.
Elizabeth
This definitely seems like a restaurant-worthy dish, but it was a little too rich for me. I love the chicken meatballs, though!
Stephanie
This is a keeper! he chicken meatballs were tender, and the creamy orzo had all the right flavors.
Annabelle
This is comfort food at its finest! All the flavors really come together well.
Bella
This is great! The combination of the meatballs and orzo is fantastic, and the sun-dried tomatoes add a special touch that elevates the whole dish.
