Cacio e Pepe Orzo w/ Chicken Meatballs
by: claire cary
This cacio e pepe orzo with chicken meatballs is a family favorite and cozy dinner that is packed with flavor. Gluten free, perfectly seasoned and meal prep friendly!
Ingredients
Meatballs
- 1 pound ground chicken
- ⅔ cup grated parmesan
- ⅓ cup gluten free breadcrumbs
- 1 egg
- 1 shallot minced
- 2 tablespoons minced garlic
- 2 tablespoons fresh chopped basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2-3 tablespoons olive oil for pan frying
- ¼ cup chicken broth
Orzo
- 3 tablespoons unsalted butter divided
- 12 ounces gluten free orzo I used jovial
- 3 cups low sodium chicken broth I used bone broth
- 1 cup pecorino romano freshly grated
- 1 cup parmesan cheese freshly grated
- 1 tablespoon fresh cracked black pepper
- 2 tablespoons heavy cream optional
- ½ cup fresh basil for garnish
Instructions
- Combine all ingredients for the meatballs in a medium mixing bowl aside from the oil and the both.
- Use a small cookie scoop (about 1 tablespoon) and scoop into balls. You can make them bigger if you like, but with this orzo I prefer them a bit on the smaller side! I like to really press everything together and then roll up in the palm of my hand so it's nice and compact.
- Heat a large skillet over medium/high heat and add the oil. Once hot, add in the meatballs and cook for about 5-6 minutes, then flip and cook an additional 5-6 minutes. Once the internal temperature reaches 165, add in the chicken broth and let it simmer until absorbed. Remove from heat.
- Meanwhile (I start this while the meatballs are cooking), melt two tablespoons of the butter in a medium pan. Once melted, add in the fresh cracked pepper and toast for about 30 seconds, then add in the orzo and toss to combine.
- Pour in 3 cups of chicken stock and bring to a boil. Reduce the heat to a medium/low and let simmer for about 10 minutes or until the orzo is al dente. Add in both freshly grated cheeses and toss to combine. If you want it a bit saucier, add in the other 1/2 cup of broth. Add more pepper if desired and the heavy cream if using.
- Serve with a base of the orzo, then top with the meatballs, fresh basil, parmesan and black pepper. Enjoy!
Notes
Heavy cream is not traditional for cacio e pepe, but I do love the extra creaminess it adds. This is totally optional!
Please use freshly grated cheese! The pre-grated stuff has anti-caking agents and it will not melt as well into the sauce.
Serving: 1bowl, 4-5 meatballs / Calories: 784kcal / Carbohydrates: 77g / Protein: 59g / Fat: 49g / Saturated Fat: 23g / Polyunsaturated Fat: 4g / Monounsaturated Fat: 18g / Trans Fat: 0.4g / Cholesterol: 227mg / Sodium: 1274mg / Potassium: 1068mg / Fiber: 3g / Sugar: 4g / Vitamin A: 930IU / Vitamin C: 2mg / Calcium: 761mg / Iron: 3mg
