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Chicken Cheesy Meatballs & Orzo Medley

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

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Cheesy Chicken Meatballs Recipe

Ingredients

Cheesy Chicken Meatballs with Orzo
Ingredients for 15 servings

Serving size – 1 meatball

Meatballs (makes at least 15 golf-ball size balls)

  • 1 1/4lb ground chicken (or turkey)
  • 2 tablespoons dried chives
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning (optional)
  • 3/4 cup shredded Parmesan
  • 60g (or ~6 tablespoons) panko (or gluten free bread crumbs)
  • pinch of sea salt & pepper
Steps
  1. Set oven to 420F/216C.
  2. Add all the ingredients for the chicken meatballs to a large bowl. Thoroughly mix together, then form meatballs.  Note: lean ground meat tends to be very sticky so I like to spray my hands with a little olive oil while rolling the meatballs  so they are easier to make.
  3. Place the meatballs on a baking tray lined with parchment paper and make sure they have space.
  4. Bake in the oven for NO MORE than 12 minutes.  I bake mine for 8 – 10 minutes at 420F.  Set aside once finished.
    Cheesy Chicken Meatballs with Orzo
  5. Enjoy!

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Calories
159
Protein
15g
Fat
10g
Carbs
3g
Sodium
Fiber
0g
Sugar
0g
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Vegetable Orzo Medley

Ingredients

Ingredients for 5 servings

Roasted Veggies

  • 1 large zucchini, chopped into 1-inch pieces
  • 1 large yellow squash, chopped into 1-inch pieces
  • Spray olive oil
  • 2 teaspoons Italian seasoning
  • Sea salt & pepper to taste

 

Orzo Pasta

  • 1 tablespoon olive oil
  • 1 cup bell peppers, diced
  • 1 tablespoon fresh garlic, minced
  • 1/3 cup onion, diced
  • 1/3 cup Kalamata olives, chopped (optional)
  • ~3 cups cooked (wheat) orzo
    • SUBSTITUTE: wheat pasta; brown rice
  • 3 cups marinara (optional)

 

Garnish

  • Fresh chopped parsley
  • Shredded Parmesan (a pinch on each serving), optional

 

Steps
  1. Set oven to 420F/216C.
  2. Cook orzo according to the instructions given on the package.
  3. Line a baking sheet with parchment paper or foil and add chopped veggies. Lightly spray with olive oil and then add Italian seasoning and a pinch of sea salt & pepper.  Mix it up on the sheet.  Bake in the oven for 15 – 20 minutes. Once done, set aside.
  4. Set a nonstick skillet on medium heat, add olive oil, garlic, bell peppers, olives and onion. Cook until onions turn brown and slightly translucent, about 3 minutes.
  5. Add cooked orzo and stir, then reduce heat to low and pour in the marinara. If it is too thick, add a few tablespoons of water. Then fold in the meatballs (see above) and the roasted veggies.  Remove from the heat.
  6. Garnish and enjoy!
Calories
249
Protein
8g
Fat
8g
Carbs
41g
Sodium
Fiber
3g
Sugar
4g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.