Ingredients
Scale
- 1 1/2 pounds (680 g) 93% lean ground chicken
- 1 large egg
- 1/3 cup (35 g) plain panko breadcrumbs
- 1/3 cup (30 g) finely grated Parmesan, plus 2 tablespoons (20 g) for serving
- 4 garlic cloves, minced, divided
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons chopped fresh basil or parsley, plus more basil for serving
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups (225 g) dry orzo
- 2 cups (480 ml) low-sodium chicken broth, plus more as needed
- 1 1/2 cups (360 g) marinara sauce, divided
- 1 cup (226 g) 2% cottage cheese, blended completely smooth
- 2 cups (60 g) fresh baby spinach
- 4 ounces (113 g) shredded part-skim mozzarella
Instructions
- Combine the ground chicken, egg, panko, 1/3 cup Parmesan, half the garlic, Italian seasoning, chopped basil or parsley, salt, and black pepper. Mix gently just until combined, then shape into about 18 meatballs.
- Heat the olive oil in a large deep skillet over medium heat. Brown the meatballs for 2 to 3 minutes per side, working in batches if needed. Transfer to a clean plate; they do not need to be cooked through yet.
- Add the orzo to the same skillet and toast for 60 to 90 seconds. Stir in the remaining garlic for about 30 seconds.
- Add the chicken broth and 1 cup of the marinara. Stir well and return the meatballs to the skillet. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, stirring the orzo around the meatballs once or twice.
- Check the largest meatball with a food thermometer. Continue cooking until the centers reach 165°F (74°C) and the orzo is tender.
- Reduce the heat to low. Stir the blended cottage cheese and spinach into the orzo until the spinach wilts and the sauce is creamy. Add a splash of broth if needed.
- Spoon the remaining marinara over the meatballs and scatter the mozzarella on top. Cover for 2 to 3 minutes until melted, or broil briefly if the skillet is oven-safe.
- Finish with the remaining Parmesan and fresh basil. Rest for 5 minutes before serving.
Notes
- Cook ground-chicken meatballs to 165°F (74°C).
- The nutrition estimate is for one-sixth of the full skillet, about 3 meatballs plus orzo.
- For a gluten-free variation, use certified gluten-free orzo or another small pasta plus gluten-free panko, and adjust simmer time according to the pasta package.
- Orzo thickens as it sits. Stir in a small splash of warm broth when reheating.
- Refrigerate cooked leftovers promptly, use within 3 to 4 days, and reheat to 165°F.
- Nutrition is estimated using representative values for 93% lean ground chicken, panko, Parmesan, dry orzo, low-sodium broth, marinara, 2% cottage cheese, spinach, part-skim mozzarella, and olive oil. Brand values vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High Protein