Marry me chicken meatball orzo is a creamy one-pan dinner made with juicy chicken meatballs, sun-dried tomatoes, parmesan and tender orzo pasta. Easy, comforting and perfect for weeknights or special occasions.
It's rich, creamy, and full of irresistible Tuscan-inspired flavour - tender chicken meatballs simmered in a sun-dried tomato parmesan sauce with silky orzo. It's the kind of dinner that feels restaurant-worthy but comes together in one pan…and might just earn you a proposal!! We love Tuscan chicken, so a comfort food version with orzo pasta really appeals too.
Spoil your partner with this delicious dish for date night or your loved ones for a yummy family dinner. Leftovers are great too...just add a splash of stock or crème fraiche when reheating.
Tips
- Optional variations:
- Spicy marry me version - add chilli flakes, Calabrian chilli paste or spicy Italian seasoning.
- Vegetarian alternative - swap the meatballs for plant-based chicken meatballs, white beans or chickpeas.
- Low-carb option - replace the orzo with cauliflower rice or courgetti (zoodles).
- Extra veg boost - add spinach, kale, roasted peppers or diced courgettes.
- Cheesy bake version - top with mozzarella and grill until golden.
- This marry me chicken meatball orzo will keep in the fridge in an airtight container for 3 days. Reheat gently on the hob with a splash of stock or crème fraiche.
- Make ahead - the meatballs can be made a day ahead.
Frequently Asked Questions
The name comes from the idea that the creamy parmesan sauce is so irresistible it could inspire a marriage proposal - it's pure comfort food romance.
Yes - it reheats well, just add a splash of stock or crème fraiche when warming to loosen the sauce.
The meatballs freeze well, but orzo can soften after freezing. For best results, freeze the meatballs and sauce separately.
Small pasta shapes like ditalini work well or try rice for a similar one-pan feel.
Don't over mix the meat and include a binder like breadcrumbs or grated parmesan for moisture.
Yes - use oat cream or coconut cream and a dairy-free parmesan alternative.
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How to make this Marry Me Chicken Meatball Orzo
Ingredients
Meatballs:
- 400g chicken mince
- 125g ricotta
- 1 egg, beaten
- 1 lemon, zested
- 30g sundried tomatoes, finely chopped
- 15g chives, finely chopped
- 50g dried breadcrumbs
- salt and freshly ground black pepper
Sauce and orzo:
- 1 tbsp olive oil
- 40g sundried tomatoes, roughly chopped, plus 2 tbsp of the oil from the jar
- 1 onion (approx. 120g), finely chopped
- 2 cloves garlic, crushed
- 0.5 tsp chilli flakes, plus extra to serve (optional)
- 1 tbsp tomato purée
- 200g orzo
- 750ml chicken stock
- 200g spring greens, sliced
- 100g crème fraiche
- 50g parmesan, grated, plus extra to serve (optional)
Instructions
Meatballs:
- Make the meatballs first - put all the ingredients in a large bowl. Season with a little salt and plenty of black pepper, then mix well with your hands, being careful not to overmix - you only want to bring everything together, so the meatballs don't become too dense. Shape into 20 meatballs (approx. 35g each) and arrange on a baking tray or plate lined with baking paper. Chill for 15 minutes to firm up.
Sauce, orzo and serving:
- Now make the sauce - heat the olive oil in a large shallow casserole over a medium heat and brown half of the meatballs for 5 minutes, moving them regularly until browned all over. Transfer them to a plate and repeat with the rest of the meatballs (they don't need to be fully cooked at this stage, as they will continue to cook with the orzo).
- Heat the 2 tbsp sundried tomato oil in the casserole over a medium heat and cook the onion for 10 minutes until beginning to soften. Stir in the garlic and chilli flakes, and cook for another minute, stirring well. Stir in the sundried tomatoes and tomato purée and cook for another 3 minutes until slightly darkened. Stir through the orzo, then pour in the stock.
- Bring to the boil, then scatter in the spring greens. Reduce the heat to a simmer, cover with a lid and cook for 5 minutes. Uncover, stir well and cook for 8 to 10 minutes with the lid off, stirring often to prevent the orzo from catching.
- Stir in the crème fraiche and parmesan until they have melted and been incorporated, then return the meatballs to the pan and cook for another 4 to 5 minutes, or until the meatballs are cooked through.
- Sprinkle over some chilli flakes, black pepper and more parmesan, if you like, before serving.
Serving suggestions
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Marry Me Chicken Meatball Orzo
Equipment
Ingredients
Meatballs:
- 400 g (0.9 lb) chicken mince
- 125 g (4.4 oz) ricotta
- 1 egg beaten
- 1 lemon zested
- 30 g (1.1 oz) sundried tomatoes finely chopped
- 15 g (0.5 oz) chives finely chopped
- 50 g (1.8 oz) dried breadcrumbs
- salt and freshly ground black pepper
Sauce and orzo:
- 1 tbsp olive oil
- 40 g (1.4 oz) sundried tomatoes roughly chopped, plus 2 tbsp of the oil from the jar
- 1 onion (approx. 120g) finely chopped
- 2 cloves garlic crushed
- 0.5 tsp chilli flakes plus extra to serve (optional)
- 1 tbsp tomato purée
- 200 g (7.1 oz) orzo
- 750 ml (3 ¼ cups) chicken stock
- 200 g (7.1 oz) spring greens sliced
- 100 g (3.5 oz) crème fraiche
- 50 g (1.8 oz) parmesan grated, plus extra to serve (optional)
Instructions
Meatballs:
- Make the meatballs first - put all the ingredients in a large bowl. Season with a little salt and plenty of black pepper, then mix well with your hands, being careful not to overmix - you only want to bring everything together, so the meatballs don't become too dense. Shape into 20 meatballs (approx. 35g each) and arrange on a baking tray or plate lined with baking paper. Chill for 15 minutes to firm up.
Sauce, orzo and serving:
- Now make the sauce - heat the olive oil in a large shallow casserole over a medium heat and brown half of the meatballs for 5 minutes, moving them regularly until browned all over. Transfer them to a plate and repeat with the rest of the meatballs (they don't need to be fully cooked at this stage, as they will continue to cook with the orzo).
- Heat the 2 tbsp sundried tomato oil in the casserole over a medium heat and cook the onion for 10 minutes until beginning to soften. Stir in the garlic and chilli flakes, and cook for another minute, stirring well. Stir in the sundried tomatoes and tomato purée and cook for another 3 minutes until slightly darkened. Stir through the orzo, then pour in the stock.
- Bring to the boil, then scatter in the spring greens. Reduce the heat to a simmer, cover with a lid and cook for 5 minutes. Uncover, stir well and cook for 8 to 10 minutes with the lid off, stirring often to prevent the orzo from catching.
- Stir in the crème fraiche and parmesan until they have melted and been incorporated, then return the meatballs to the pan and cook for another 4 to 5 minutes, or until the meatballs are cooked through.
- Sprinkle over some chilli flakes, black pepper and more parmesan, if you like, before serving.
Notes
- Optional variations:
- Spicy marry me version - add chilli flakes, Calabrian chilli paste or spicy Italian seasoning.
- Vegetarian alternative - swap the meatballs for plant-based chicken meatballs, white beans or chickpeas.
- Low-carb option - replace the orzo with cauliflower rice or courgetti (zoodles).
- Extra veg boost - add spinach, kale, roasted peppers or diced courgettes.
- Cheesy bake version - top with mozzarella and grill until golden.
- This marry me chicken meatball orzo will keep in the fridge in an airtight container for 3 days. Reheat gently on the hob with a splash of stock.
- Make ahead - the meatballs can be made a day ahead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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