Saucy Meatballs with Silky Orzo

Maybe it’s the creaminess, maybe it’s the tang, whatever it is, it has us coming back for more.

Chicken meatballs ride, erhm, roll…again!

I’m always up for finding new ways to incorporate these nuggets of crispy, cheesy goodness into our meal plan, and I mean really, can you blame me? Capers are the star of the show in the simple sauce that pulls everything together into satisfying balance. What you’re left with? Comfort food at its finest. As the season change approaches, you can bet this will be on our plate to welcome it!

Recipe

Baked Meatballs
1 lb. ground chicken
1 egg
1/2 C. sourdough breadcrumbs, finely grated
1/2 C. parmesan, grated
1 T. olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Sauce
1 T. olive oil
1.5 T. garlic, minced (if using fresh reduce by half)
2 C. peppers, thinly sliced
1/4 C. capers
1 14 oz can tomato sauce
1 tsp salt

Orzo
8 oz orzo, uncooked
1/4 C. mascarpone
salt, parmesan, and parsley for finishing if you’re feeling fancy

To Make

Preheat oven to 400 degrees. Mix all meatball ingredients. Roll into small balls. Place on baking sheet sprayed with avocado oil to prevent sticking. Bake for 25-30 min. Meanwhile, sauté garlic and peppers in oil until tender and fragrant. Add in capers, sauce, and salt and simmer with your completed meatballs. Cook orzo according to package instructions. Drain. Stir in mascarpone and top with all your fancies!

Pair With

Our Super Simple Arugula salad and some lemony asparagus round out this dish nicely.