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garlic butter chicken meatballs with orzo

Garlic Butter Chicken Meatballs With Orzo

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo. Turning a meatball and pasta dinner into an easy slow cooker meal. We’re using white wine, creamy Dijon mustard, garlic, herbs, parmesan cheese, and orzo. Then adding in some vibrant spinach and sun-dried tomatoes for veggies, flavor, and a pop of color.


- 1 lb ground chicken

- 1/2 cup breadcrumbs

- 1 egg

- 2 cloves of garlic, minced

- 2 tablespoons butter

- 1/2 cup orzo

- 1 tablespoon olive oil

- Salt and pepper

- Italian seasoning

- Garlic powder

- Onion powder

- Parmesan cheese (optional)


1. In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, and a pinch of salt and pepper. Mix well until all ingredients are evenly distributed.

2. Form the chicken mixture into small meatballs, about the size of golf balls.

3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the meatballs to the pan and cook for 5-6 minutes, flipping occasionally, until browned on all sides and cooked through. Remove the meatballs from the pan and set aside.

4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add a pinch of salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir to combine and let cook for 1-2 minutes.

5. Add the cooked orzo to the skillet and stir to coat with the garlic butter mixture. Cook for an additional 2-3 minutes until the orzo is heated through.

6. Add the meatballs back into the skillet with the orzo and gently stir to combine. Cook for 1-2 minutes until the meatballs are heated through.

7. If desired, top with grated Parmesan cheese before serving. Enjoy your garlic butter chicken meatballs with orzo!

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