- Prep
- 25 min
- Cook
- 180 min
- Total time
- 205 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 520 kcal
Quick summary
“Delicate ground chicken meatballs simmer slowly in a rustic tomato and fresh basil sauce. On the side, a creamy orzo pasta with grated zucchini and parmesan cheese completes a full meal.”
What you need to know
- Gently cooking the meatballs in the sauce keeps the texture tender without drying out the ground chicken.
- The orzo cooked in hot vegetable broth absorbs concentrated flavor while releasing natural starch.
- The addition of cream cheese and butter to the orzo off the heat emulsifies a velvety risotto-style base.
Ingredients
Main
- g Ground chicken
- cup Breadcrumbs
- cup Grated Parmesan cheese
- unit Large egg
- cup Cebola pequena
- cloves Garlic
- tablespoons Fresh parsley
- teaspoon Dry oregano
- teaspoon Salt
- teaspoon Ground black pepper
- g Peeled or crushed tomatoes
- cup Chicken broth or water
- ramos Fresh basil
- tablespoon Extra virgin olive oil
- cups Orzo pasta
- unit Medium zucchini
- cups Chicken or vegetable broth
- cup Grated Parmesan cheese
- cup Cream cheese or mascarpone
- tablespoon Unsalted butter
- Salt
- Black pepper
- Fresh chopped parsley
- Extra grated parmesan
Instructions
Principal
- Prepare the Meatballs: In a large bowl, combine the ground chicken meat, breadcrumbs, parmesan cheese, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until all ingredients are well incorporated, but without kneading excessively so as not to harden.
- Form the Meatballs: With slightly damp hands, form small meatballs of approximately 3 cm in diameter. Makes about 20-24 units. Reserve the meatballs on a plate while preparing the slow cooker.
- Prepare the Slow Cooker: In the slow cooker pot, pour the peeled or crushed tomatoes, chicken broth, and add the fresh basil sprigs. Mix well to combine.
- Cook the Meatballs: Arrange the meatballs gently over the sauce in the slow cooker, ensuring they are partially submerged. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, until the meatballs are cooked through and tender.
- Prepare the Creamy Orzo: About 20 minutes before the meatballs are ready, heat the butter in a medium saucepan over medium heat. Add the grated zucchini and sauté for 2-3 minutes until softened.
- Cook the Orzo: Add the orzo to the pan with the zucchini and stir for 1 minute. Gradually add the hot chicken broth, one ladle at a time, stirring constantly like a risotto, until the liquid is absorbed before adding more. Cook for about 10-12 minutes, until the orzo is al dente.
- Finish the Orzo: Remove the pan from the heat. Incorporate the grated parmesan cheese and the cream cheese (if using), stirring vigorously until the orzo becomes creamy. Season with salt and black pepper to taste. Adjust creaminess with a little more broth, if necessary.
- Serve: Remove the basil sprigs from the slow cooker. Serve the chicken meatballs and their abundant sauce over the creamy zucchini orzo. Finish with chopped fresh parsley and extra grated parmesan cheese, if desired.
Chef's tips
- Wet the palms of your hands in cold water to roll the chicken meatballs without sticking to the skin.
- Grate the zucchini on the coarse grater and sauté briefly in butter to keep defined green pieces.
- Add the parmesan cheese to the orzo only with the flame off so that the cheese melts without creating rigid strings.
Variations
- Add fine lemon zest to the creamy orzo to highlight fresh citrus notes.
- Add chopped black olives to the tomato sauce to give a salty Provençal touch to the dish.
- Incorporate chopped spinach to the final minutes of cooking the orzo to enrich the colors of the pasta.
Substitutions
- Ground chicken can be substituted with ground turkey or finely chopped chicken breast fillet.
- Orzo (risoni) can be substituted with arborio rice prepared as a risotto or star-shaped pasta.
- The cream cheese can be substituted with mascarpone cheese or good quality traditional creamy requeijão.
How to store
Store in airtight containers in the refrigerator for up to 3 days. Store the orzo and the meatballs together or separately; reheat by adding a little water to return the creaminess of the orzo.
Can it be frozen?
Meatballs with tomato sauce freeze perfectly for up to 3 months in a sealed container. Avoid freezing orzo cooked with cheese, as the small pasta loses texture and tends to get mushy.
What to serve with
Serve with an arugula salad with parmesan shavings, fresh Italian bread slices, or grilled vegetables.
Frequently asked questions
Can I prepare the meatballs in a conventional pot instead of the slow cooker?
Yes. Lightly brown the meatballs over medium heat with olive oil for 4 minutes in a deep pan, pour in the seasoned tomato sauce, cover, and let cook over low heat for about 20 minutes.
How to prevent chicken meatballs from getting dry or tough?
The use of soaked breadcrumbs, egg, and grated parmesan cheese in the mixture retains the internal moisture of the white meat. Furthermore, cooking directly immersed in the tomato sauce preserves juiciness without drying out.
Does the orzo need to be cooked in separate water before joining with the zucchini?
Não. The method similar to risotto, cooking the orzo directly in the hot chicken broth with the sauteed zucchini, allows the starch from the pasta to naturally create the characteristic creaminess of the dish.
What is the ideal consistency of grated zucchini mixed with orzo?
The zucchini should be sautéed in butter for only 2 minutes before adding the broth and the pasta. This way, it cooks gently without falling apart completely, maintaining a tender texture and bright color.
