Pesto Chicken Meatballs and Orzo

These simple chicken meatballs that get a ton of flavor from pesto and are served with creamy orzo.

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/4 cup pesto 
• 1 cup Panko breadcrumbs
• 1 1/2 cup orzo
• 1/2 cup grated parmesan cheese
• 1/4 cup cream
• 2 cups chicken stock
• 2 tablespoons butter
• 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil

Instructions

1. Preheat oven to 450 degrees

2. Make the meatballs by mixing together the chicken, pesto, breadcrumbs, and eggs. Form into balls and place on a sheet pan. Drizzle olive oil over the top.

3. Melt the butter in a large skillet, then add the orzo and toast for a couple minutes. Stir in the stock and simmer for 10 minutes until the orzo is tender.

4. While the orzo simmers, put the meatballs in the oven and cook for 10 minutes.

5. Stir cream and cheese into the orzo, then add the meatballs and put in the oven for another 5 minutes. Serve with lemon.

Note:

You can use store bought pesto or make your own by blending 2 cups basil, 1/4 cup pine nuts, 1/4 cup grated parmesan, 1/2 cup olive oil, 1 garlic clove and a pinch of salt in a food processor.

Takes 30 minutes

Serves 4