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Chicken Meatballs with Peppers and Orzo

  • Author: Lindsay
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


Chicken Meatballs with Peppers and Orzo! The BEST combo. Quick chicken meatballs, tangy tomato sauce with garlic and peppers, and a silky-creamy pile of hot orzo on the side.



Chicken Meatballs:

  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup panko
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon each garlic powder, onion powder, and kosher salt


  • 2 large cloves garlic, minced
  • 12 cups sliced peppers (see notes)
  • 1/4 cup capers (optional)
  • 1 14-ounce can plain tomato sauce
  • 1 teaspoon kosher salt (more or less to taste)

Creamy Orzo:

  • 8 ounces uncooked orzo
  • 1/4 cup of something creamy – I used mascarpone, but you could also use cream cheese, goat cheese, cream, or butter
  • kosher salt, Parmesan, and parsley for finishing


  1. Meatballs: Mix meatball ingredients together. Roll into meatballs. Heat a skillet over medium high heat. Add a swizzle of olive oil. Add meatballs and cook until browned on all sides. Remove from pan and set aside.
  2. Sauce: Add peppers and garlic to the same pan, plus a little more oil if you need it. Get all the yummy browned bits off the bottom of the pan. Sauté for 5-10 minutes.
  3. Sauce: Add meatballs back into the pan. Stir in tomato sauce and capers. Bring to a low simmer and let it hang out (add a little water if it gets too dry).
  4. Orzo: Cook orzo according to package directions. Drain and toss with something creamy. Season with salt, Parmesan, and parsley.
  5. You’re Done: Plate and serve! Top with more Parmesan and parsley because you are just that fancy.


Peppers: I used mini peppers which are small and sweet! You can also use regular bell peppers if you cut them into thin strips or small pieces.

  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian-Inspired

Keywords: chicken meatballs, orzo pasta, one pot meal, weeknight recipe, easy recipe