Baked Jambalaya-ish Orzo And Meatballs Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 pound ground chicken
  • 2 tablespoons Cajun seasoning, divided
  • 1 egg
  • ¼ cup breadcrumbs
  • ¼ cup grated Parmesan
  • 2 tablespoons olive oil
  • ¼ cup diced yellow bell pepper
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14 ½-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup chicken broth
  • 1 cup orzo
  • ¼ cup chopped parsley, for serving
Directions
  1. Preheat the oven to 400 F.
  2. In a large bowl, combine the chicken, 1 tablespoon Cajun seasoning, egg, breadcrumbs, and Parmesan.
  3. Mix until very well combined, then form 1-inch meatballs.
  4. Heat the oil in a deep, oven-safe skillet over medium heat.
  5. Sear the meatballs until browned on all sides, about 5 minutes. The meatballs will not be cooked all the way through.
  6. Remove from the heat and add the peppers, onions, garlic, diced tomatoes, tomato sauce, broth, remaining tablespoon Cajun seasoning, and orzo to the pan.
  7. Stir to disperse the ingredients evenly, submerging the orzo in liquid.
  8. Bake for 30 minutes, or until the orzo is fluffy and al dente. Most of liquid should be absorbed.
  9. Top with the chopped parsley to serve.