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Garlic Parmesan Chicken Meatballs - AI-generated editorial food image for Dishvera

Garlic Parmesan Chicken Meatballs

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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Prep Time 20 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 544
Ingredients Method Notes

Ingredients
  

  • 454 g ground chicken
  • 1 1/2 US cups (240 ml each) dry orzo
  • 3 US cups sliced zucchini
  • 1 tbsp (15 ml) olive oil
  • 3 garlic cloves, minced
  • 55 g finely grated Parmesan
  • 1 tsp dried parsley
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • Water for the orzo, according to the package

Method
 

  1. 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.
  2. 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).
  3. Meanwhile cook the measured dry orzo in boiling water according to its package directions. Drain well.
  4. Rest the meatballs 5 minutes. Divide the orzo, meatballs and zucchini among four plates.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.