Baked chicken meatballs with garlic, Parmesan and parsley are served with orzo and roasted zucchini. Shape the meatballs first and cook the pasta separately for a complete dinner for four.
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Preparation: 20 min | Cooking: 25 min | Resting: 5 min | Total: 50 min | Servings: 4
Measuring ingredients
A US cup means 240 ml. Follow the dry or cooked measurement stated for each ingredient.
Storage and reheating
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly.
Recipe card
Garlic Parmesan Chicken Meatballs
Ingredients
Method
- Heat the oven to 205°C (400°F). Mix chicken, garlic, Parmesan, parsley, salt and pepper just until combined. With damp hands form 16 equal meatballs.
- Toss zucchini with the olive oil. Arrange zucchini and meatballs in a single layer on a lined baking sheet. Bake 20–25 minutes, turning the zucchini halfway through, until tender and the centre of the meatballs reaches 74°C (165°F).
- Meanwhile cook the measured dry orzo in boiling water according to its package directions. Drain well.
- Rest the meatballs 5 minutes. Divide the orzo, meatballs and zucchini among four plates.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 544 kcal |
| Protein | 35.8 g |
| Fat | 17.5 g |
| Saturated fat | 5.4 g |
| Carbohydrate (including fiber) | 60.3 g |
| Fiber | 3.4 g |
| Sugar | 4.4 g |
| Sodium | 533 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use large Parmesan shavings in the mixture?
Fine grating is a better match for the stated mixture. Large shavings distribute less evenly and can leave concentrated cheese pockets. Keep the measured cheese amount, but grate it finely so it mixes through without requiring prolonged handling of the chicken.
Can the orzo cook on the baking sheet?
No oven liquid allowance is provided for it. The method boils the dry orzo separately, then drains it before serving. Scattering dry pasta among zucchini and meatballs would not reproduce that controlled cooking stage.
Which ingredient details matter for this recipe?
Finely grated Parmesan spreads savoury flavour through the chicken mixture without leaving large cheese pockets. It also contributes salt, so treat it as part of the seasoning rather than merely a topping. Gentle mixing and equal portions matter here: firmly compressing the mixture can give dense meatballs, while uneven sizes make the batch less consistent.
Zucchini releases moisture as it roasts. Spread the slices around the meatballs instead of piling them into a wet mound, and turn them carefully so they retain their shape. Orzo may resemble rice, but it is pasta and follows its own package boiling directions. Drain it before plating so excess cooking water does not collect beneath the roasted components.
How can I shape the chicken meatballs without overworking them?
Mix only until combined, then use damp hands to form sixteen equal meatballs. Avoid repeatedly kneading the Parmesan-chicken mixture.
Does the zucchini need turning while the meatballs bake?
Yes. Turn it halfway through the bake, keeping zucchini and meatballs in one layer. Check zucchini tenderness separately from the meatballs’ centre temperature.
More recipes to try: Baked Lemon Herb Chicken Thighs · Baked Pesto Chicken with Tomatoes.
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