Chicken Meatballs with Cacio e Pepe Orzo

Comfort meals are a win for our family. I’m sure they’re a win for your family too. This is one of our favorites. I like it because I can make the meatballs ahead and warm them up with the sauce when it’s time to get dinner on the table. AND when you need late plates, this is perfect for that too!

The meatballs are obviously not traditional meatballs. I like to use ground chicken - I am constantly trying to create dinners that are a little healthier and chicken helps with that. I’m not going for authentic here - I’m going for comfort food that’s just a little healthier.

There are two ways to do the meatballs. You can pop them out of the oven and straight into the sauce. Leave them there to stay warm. Or, put the meatballs on top of the sauce when you serve - it looks a little more elegant and it shows off the crispy edges the meatballs get.

serves 4

2 lb ground chicken

1/2 cup breadcrumbs

1 egg

1/4 cup Italian seasoning mix, divided

4 cloves garlic

2 tablespoons olive oil

1/2 onion, chopped

1-28 ounce can diced tomatoes

1-15 ounce can tomato sauce

1 cup orzo

2 tablespoons really good olive oil

salt & pepper

grated parmesan cheese

STEP 1

Preheat oven to 350 degrees. Begin boiling a large pot of water.

In a dutch oven, heat olive oil and cook the onions and two peeled and chopped garlic cloves in it. Cook over low-ish heat until the onions are translucent.

STEP 2

While the onions cook, combine together the meat, egg, breadcrumbs, 2 tablespoons seasoning, and the remaining cloves of garlic. If the mixture is still stiff like the raw meat, add a few tablespoons of cold water. I usually use 2-4 tablespoons of water no mater what. Form the meatballs into rounds. If the meat sticks to your hands, get your hands wet and try again.

STEP 3

Pop the meatballs in to the oven and let bake about 15 minutes until they are done all the way through.

Pour tomatoes all into the onion mixture and add the remaining Italian seasoning. Cover the pot and let cook on medium until everything else is done.

STEP 4

Pour the orzo pasta into the boiling water and let cook. Drain when it’s al dente and return to the hot pan. Stir in olive oil, salt & pepper and about 1/4 cup parmesan cheese. Go heavy with all three.

STEP 5

Serve hot meatballs and sauce over the orzo. Make sure there’s more parmesan cheese on the side.