Description
These Air Fryer Chicken Meatballs with Creamy Orzo offer a flavorful and easy-to-make meal featuring juicy chicken meatballs cooked to perfection in the air fryer, paired with a rich, creamy orzo tossed with fresh herbs, kale, and sun-dried tomatoes. This dish balances convenience with gourmet taste and minimal cleanup.
Ingredients
Creamy Orzo
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves fresh garlic, finely minced
- 2 tsp fresh rosemary, finely chopped
- 1 cup dry orzo pasta
- 1/3 cup dry white wine
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dijon mustard
- 2 cups fresh kale, roughly chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup parmesan cheese, freshly grated
- Salt and pepper, to taste
Air Fryer Chicken Meatballs
- 1 1/2 lbs ground chicken
- 1 large egg
- 2 tsp fresh oregano, finely chopped
- 2 tsp dijon mustard
- 1/2 cup parmesan cheese, freshly grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- Olive oil, drizzle over meatballs before cooking
- 1 tsp dried Italian seasoning, to sprinkle on top of meatballs
Instructions
- Prepare the Creamy Orzo: Heat olive oil, butter, and chopped onion in a large sauté pan over medium heat. Cook for 4 to 5 minutes until the onions are soft and caramelized. Then add minced garlic and fresh rosemary, cooking until fragrant.
- Toast the Orzo: Stir the orzo into the pan, sautéing for 2 to 3 minutes to lightly toast it, which enhances its nutty flavor.
- Add Wine and Simmer: Pour in the white wine and stir. Allow it to cook off for approximately 2 minutes so the alcohol evaporates.
- Combine Liquids and Simmer: Add chicken broth, heavy cream, and dijon mustard to the pan. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring frequently to prevent sticking.
- Finish the Orzo: Remove the pan from heat. Stir in parmesan cheese, chopped kale, and sun-dried tomatoes. Season with salt and pepper to taste. Cover for a few minutes to thicken while preparing meatballs.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, egg, dijon mustard, garlic powder, onion powder, fresh oregano, parmesan cheese, salt, and black pepper. Mix thoroughly by hand or with a spoon until evenly blended.
- Form Meatballs: Use an ice cream scoop or hands to portion the meat mixture into 1 to 1.5-inch meatballs, making sure they are compact but not overly tight.
- Preheat Air Fryer: Set the air fryer to 400°F (204°C) and preheat for 5 minutes.
- Air Fry Meatballs: Arrange meatballs in a single layer in the air fryer basket without overcrowding. Drizzle olive oil over them and sprinkle with Italian seasoning. Cook for 10-12 minutes, turning halfway through, until meatballs are fully cooked and golden.
- Serve: Spoon a generous portion of creamy orzo into bowls, top with warm chicken meatballs, drizzle extra virgin olive oil, and sprinkle additional parmesan cheese if desired. Enjoy your meal!
Notes
- Ensure air fryer basket is not overcrowded to allow even cooking of meatballs.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For extra creaminess, stir in a little more butter or heavy cream to the orzo before serving.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh herbs for the best flavor, but dried can be substituted if fresh is unavailable.
- To keep meatballs moist, avoid overpacking when forming them.
