These chicken meatballs are so juicy and flavorful but they are also healthier! Serve them over creamy sun dried tomato and mushroom orzo and you’ve got a new family recipe!
Last year we visited Israel for a couple of weeks and ate, and ate, and ate. The breads there, my goodness, there’s just nothing like bread outside of the USA. But what was interesting was that as much as we ate we really didn’t feel gross nor did we come home gazillions of pounds heavier. It was just fresh food and that made all the difference. Since coming home and dreaming of those cobblestone streets and warm challah, I’ve been heavily focused on dishes that incorporate more herbs and brightness to simple meals.
Meatballs are awesome, but a chicken version that’s still moist and juicy with the freshness of all those beautiful herbs is exactly what this blog needed.
I especially love the fried herbs we toss on top at the end. They are so delicate but still pack their flavor.
And before you ask, I don’t know what the best part of our trip was; Petra was amazing, Israel was like breathing new air, and the borders of Syria and Lebanon, well some of the best food we had all through the trip was there!
I think you have to leave home every now and again in order to find out what home really is to you. Home is everyone I love, a casual night around the table with no deadlines or hurrying and a big plate of the creamiest orzo dotted with earthy mushrooms and fragrant meatballs.
Ingredients Baked Chicken Meatballs
Get ready for bold flavorful chicken meatballs that are moist and super easy to make! While those are baking, you whip up creamy orzo and you have a great simple family meal. Here is what you will need…
For the Meatballs
- Panko Bread Crumbs: You can also crush up crackers or use regular breadcrumbs. These help bind the meatballs together.
- Milk: We use 2% or whole milk and it helps keep the meatballs moist.
- Olive Oil: helps the meatballs become golden when they bake
- Salt: adds flavor
- Aleppo Pepper: This is optional, but it adds great Middle Eastern flavor.
- Ground Chicken: ground chicken thighs also work or ground turkey
- Eggs: the real binders for the meatballs
- Grated Parmesan: adds flavor and helps hold the shape of the meatballs
- Shallot: adds flavor
- Garlic Powder: adds flavor
- Fresh Herbs: parsley, thyme, rosemary or you could do 1 teaspoon of Italian seasoning
For the Orzo
- Sun-Dried Tomatoes: adds bright pops of flavor
- Oil: Use the oil from the sun-dried tomatoes jar. If you aren’t using sun-dried tomatoes, add an additional tablespoon butter.
- Butter: used if you don’t use the sundried tomato oil, helps sauté the mushrooms, shallots and herbs
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