Creamy Orzo and Chicken Pesto Meatball

We are meatball obsessed and this easy melt in your mouth one pan meal is one of our most favorites! Paired with a creamy mushroom pesto orzo and topped with melty mozz cheese- viola! Pro mama tip: You can easily make the chicken meatballs one day ahead of time so that all you will have to do is cook them with the orzo the next day!

For the meatballs:

1 small to medium zucchini

1 pound 93% lean ground chicken (or turkey)

½ cup panko breadcrumbs, gluten free if desired

1 large egg

2 tablespoons your favorite basil pesto

Zest from 1 lemon

1 teaspoon Italian seasoning

½ teaspoon garlic powder

Optional: ½ teaspoon red pepper flakes

1 teaspoon kosher salt

Freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil

For the mushrooms:

1 tablespoon extra virgin olive oil

1 pound baby bella mushrooms (or a mix of mushrooms of choice), coarsely chopped

½ teaspoon kosher salt

Freshly ground black pepper

3 garlic cloves, minced

For the creamy pesto orzo:

2 ½ cups low sodium chicken broth⁣

1 cup milk of choice (I recommend whole milk or 2%)

⅓ cup your favorite basil pesto⁣

1 pound uncooked orzo⁣

Zest from 1 lemon

½ lemon, juiced

1 teaspoon kosher salt⁣

½ teaspoon italian seasoning⁣

1 cup shredded mozzarella cheese

To garnish:

¼ cup fresh julienned basil

Freshly grated/shredded Parmesan cheese

Red pepper flakes

How to make this one pan chicken meatball pesto orzo

1. Form the meatballs. You’ll start by shredding your zucchini, squeezing out all of the moisture with a paper towel or cheesecloth, and mixing it with the rest of the meatball ingredients. Use clean hands to form 16 golf ball-sized meatballs.

2. Brown the meatballs. Add olive oil to a deep oven-safe skillet and brown your meatballs in batches, placing them on a plate once they’re done browning.

3. Cook the mushrooms. In the same skillet, cook your mushrooms in a little olive oil, salt, and pepper, then stir in the fresh garlic.

4. Cook the orzo. Stir the chicken broth into the pan, then stir in the milk, pesto, lemon juice and zest, orzo, and seasonings. Bring the orzo to a simmer, then nestle the meatballs in the pan and transfer it to the oven to fully cook. Remove it from the oven, top with mozzarella, and bake again for 5 minutes.

5. Garnish & serve. Once the cheese is nice and bubbly, garnish with fresh basil, parmesan, and red pepper flakes, then dig in!