One Pan Baked Pesto Orzo with Chicken Meatballs
Delight in the comforting combination of tender, flavor-packed pesto chicken meatballs, infused with a hidden boost of nutrition from shredded zucchini. This dish is complemented by a luscious, creamy pesto orzo, enriched with savory mushrooms, a hint of lemon, and melted mozzarella cheese. A perfect balance of wholesome ingredients and indulgent flavors, this one-pan recipe offers a convenient and nutritious meal.
Ingredients
- For the meatballs:
- 1 small to medium zucchini grated
- 1 lb ground chicken 93% lean or ground turkey
- ½ cup panko breadcrumbs use gluten-free if needed
- 1 large egg
- 2 tbsp basil pesto of your choice
- Zest of 1 lemon
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp red pepper flakes optional
- 1 tsp kosher salt
- Freshly ground black pepper
- 1 –2 tbsp extra-virgin olive oil
- For the mushrooms:
- 1 tbsp extra-virgin olive oil
- 1 lb baby bella mushrooms coarsely chopped
- ½ tsp kosher salt
- Freshly ground black pepper
- 3 garlic cloves finely minced
- For the creamy pesto orzo:
- 2 ½ cups low-sodium chicken broth
- 1 cup milk whole milk or 2% recommended
- ⅓ cup basil pesto
- 1 lb uncooked orzo pasta*
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tsp kosher salt
- ½ tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- To garnish:
- ¼ cup fresh basil leaves julienned
- Freshly grated Parmesan cheese
- Red pepper flakes as desired
Instructions
- Prepare the zucchini:
- Grate the zucchini using a cheese grater and measure out 1 heaping cup. Place the grated zucchini in a clean paper towel or cheesecloth and firmly squeeze to remove all excess moisture. Transfer the prepared zucchini to a large mixing bowl, discarding the liquid.
- Assemble the meatballs:
- To the bowl with zucchini, add ground chicken, breadcrumbs, egg, basil pesto, lemon zest, Italian seasoning, garlic powder, red pepper flakes (if using), kosher salt, and black pepper. Gently mix with clean hands until all ingredients are thoroughly combined. Shape the mixture into 16 evenly sized meatballs, resembling the size of golf balls. If needed, refrigerate the formed meatballs on a parchment-lined tray for up to 24 hours before cooking.
- Cook the meatballs:
- In a large, oven-safe skillet, heat 1–2 tablespoons of olive oil over medium-high heat. Sear the meatballs, turning occasionally, until browned on all sides, about 6 minutes. The meatballs do not need to be fully cooked at this stage. Remove them from the skillet and set aside.
- Sauté the mushrooms:
- In the same skillet, add 1 tablespoon of olive oil and the chopped mushrooms. Season with salt and pepper, then cook over medium heat, stirring occasionally, until the mushrooms release their liquid and begin to brown, approximately 5–8 minutes. Stir in the minced garlic and cook for an additional minute until aromatic.
- Prepare the orzo:
- Gradually pour the chicken broth into the skillet, scraping the bottom to deglaze and incorporate any flavorful bits. Stir in the milk, basil pesto, lemon zest, lemon juice, kosher salt, and Italian seasoning. Add the orzo pasta, ensuring it is evenly distributed.
- Bake the dish:
- Nestle the browned meatballs into the orzo mixture and transfer the skillet to a preheated oven at 400°F. Bake for 10–12 minutes, or until the orzo is tender and the meatballs are fully cooked. Sprinkle the top with mozzarella cheese and return to the oven for an additional 5 minutes, or until the cheese is melted and lightly golden.
- Garnish and serve:
- Remove the skillet from the oven and garnish with fresh basil, grated Parmesan cheese, and a sprinkle of red pepper flakes, if desired. Serve warm and enjoy a nourishing, well-rounded meal.
Notes
To make this dish gluten-free, substitute the breadcrumbs and orzo with certified gluten-free alternatives.