Our hazelnut chicken meatballs with orzo is a great way to enjoy meatballs with a delicious, buttery tomato broth. This meatball recipe is easy and tasty!
Don’t you want a bowl of these rich, juicy hazelnut chicken meatballs? You won’t be disappointed by this delicious meal. The hazelnuts add an amazing nuttiness to the meatballs that works really well with the buttery tomato broth.
If you don’t have hazelnuts or hazelnut flour, simply use almond flour or breadcrumbs if you’re not concerned with doubling up on carbs. If you are trying to reduce carbs, you can omit the orzo and replace with something like diced zucchini or even zucchini noodles!
Note: I prefer boiling my chicken meatballs as opposed to fry or baking simply because it saves time, is less hassle, and cooking the meatballs right in the broth allows them to absorb the broth and stay moist! Frying or baking these before adding to the broth would be perfectly delicious if that’s what you prefer!
Looking for more meatball recipes? Check my archives!
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Hazelnut Chicken Meatballs with Orzo
- 1 yellow onion peeled and minced
- 2 red Fresno chili peppers trimmed and minced
- 5 cloves garlic peeled and minced
- Half the minced aromatics
- 1 pound ground chicken
- 1 egg
- ½ cup freshly grated parmesan cheese
- ⅓ cup mascarpone or heavy cream
- ½ cup hazelnut flour Make this by running 1/2 cup whole hazelnuts through a food processor until finely chopped, like almond flour
- Salt and pepper to taste
- 1 teaspoon espelette powder optional
- 1 teaspoon neutral cooking oil
- Remaining half the minced aromatics
- 3 tablespoons butter optional
- 1 quart fresh cherry tomatoes halved
- 4 cups stock
- 8 ounces dry orzo
- Salt and pepper to taste
- Minced parsley
- More grated parmesan
Prepare the Meatballs:
- In a bowl, combine all the ingredients for the meatballs and mix gently until all the ingredients are incorporated. Fry up 1/2 teaspoon of the mixture and taste for seasoning. Gently roll into 2” diameter meatballs without over-mixing or over-rolling. Transfer to a plate and set aside in the fridge to chill.
Prepare the Soup Base:
- Heat the neutral cooking oil in a wide pot over medium heat. Add the remaining half of the aromatics and cook, stirring frequently, for 4-5 minutes until softened.
- Add the halved cherry tomatoes and season every with salt and pepper. Cook in an even layer for 5 minutes until the cherry tomatoes soften and begin to char. Add the butter to the pot and stir frequently, whisking it into the released tomato juices. Taste and season again with salt and pepper.
- Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Taste and season and bring to a boil. Reduce heat to medium-low.
Cook the Meatballs:
- Drop the chicken meatballs into the broth and cover. Cook for 5 minutes or until they have firmed up just a bit but aren’t quite cooked through. Return the broth to a low boil.
- Cook the Orzo:
- Once boiling, add the orzo and cook, stirring regularly to keep it from sticking, for 8-12 minutes or until the orzo and meatballs are both cooked through. Taste and season again to your preferences.
- Divide the orzo and chicken meatballs between bowls and garnish with parsley and parmesan, if desired. Enjoy!