Marry Me Chicken Meatball Orzo (Print Version)

# Ingredients:

→ Meatballs

01 - 1 pound ground chicken
02 - 1 large egg, beaten
03 - ¼ cup grated parmesan cheese (25g)
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon kosher salt
06 - ¼ teaspoon black pepper
07 - 3 tablespoons whole milk
08 - ¼ cup plain breadcrumbs (27g)
09 - 1 teaspoon minced garlic
10 - 2 tablespoons finely chopped yellow onion
11 - 1 tablespoon extra virgin olive oil, for frying

→ Pasta

12 - 1 tablespoon unsalted butter
13 - 1 small yellow onion, diced
14 - 1 teaspoon minced garlic
15 - 2½ cups chicken broth (600g)
16 - ½ cup chopped sun-dried tomatoes, softened
17 - ½ package (4 oz) cream cheese
18 - ½ teaspoon kosher salt
19 - ¼ teaspoon black pepper
20 - 1 cup orzo pasta (112g)
21 - 1½ cups heavy whipping cream (357g)
22 - ½ cup grated parmesan cheese (50g)
23 - ½ cup shredded mild cheddar cheese (57g)
24 - ½ cup shredded Monterey Jack cheese (57g)

→ Garnish

25 - Chopped parsley
26 - Additional sun-dried tomatoes

# Instructions:

01 - Combine ground chicken, egg, cheese, herbs, and seasonings. Form into 16 meatballs using greased hands.
02 - Brown meatballs in olive oil until internal temperature reaches 165°F, about 8-10 minutes. Set aside covered.
03 - In same skillet, melt butter and cook onions and garlic. Add broth, scraping up browned bits.
04 - Add tomatoes, cream cheese, seasonings. Cook until cream cheese melts. Add orzo and cream, bring to simmer.
05 - Cover and simmer 12-15 minutes, stirring occasionally. Add cheeses in last 5 minutes.
06 - Return meatballs to skillet, warm through. Rest 5 minutes to thicken. Garnish with parsley and tomatoes.

# Notes:

01 - Can work in batches to cook meatballs
02 - Stir pasta occasionally to prevent sticking
03 - Let rest to thicken sauce

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