Ingredients (Serves 4)
- 350g ground chicken
- 50g breadcrumbs
- 1 egg
- 400g thick-cut orzo
- 100g grated Parmesan
- ¼ cup olive oil
- Salt & freshly ground black pepper
- Fresh parsley, finely chopped
Instructions
1. Prepare the meatballs
- In a large bowl, combine the ground chicken, parsley, salt, pepper, egg, breadcrumbs, and 2 tbsp Parmesan.
- Drizzle with a little olive oil and knead until well combined.
- Shape into small meatballs (about 2 cm in diameter).
2. Sear the meatballs
- Heat a small amount of olive oil in a large non-stick pan over medium heat.
- Brown the meatballs on all sides for 2-3 minutes, then set them aside.
3. Cook the orzo
- In the same pan, add the orzo and stir to coat with the oil.
- Pour in 1 liter of hot water or chicken broth, season with salt & pepper, and bring to a simmer.
- Reduce the heat and cook for 10 minutes, stirring occasionally, until the pasta is tender.
4. Finish the dish
- Remove from heat and stir in chopped parsley and most of the Parmesan (saving some for garnish).
- Mix well until the cheese melts and creates a creamy sauce.
5. Serve & Enjoy
- Serve warm, garnished with the remaining Parmesan.
- Enjoy while the orzo is still moist and creamy!
Chef’s Tips
✔ For extra flavor, use chicken broth instead of water.
✔ Stir frequently while cooking the orzo to prevent sticking.
✔ Don’t overcook the meatballs—they should remain juicy and tender.
✔ Serve immediately before the orzo absorbs too much liquid.
Enjoy!
Source: Argiro Barbarigou
