Let Me Tell You About This One

So picture this: it’s Thursday, you’re knackered (yes, totally using that word), and your brain’s doing that thing where it’s only shouting “what’s for dinner?” on endless repeat. That’s exactly how this One Pan Baked Pesto Orzo with Chicken Meatballs was born in my kitchen. Actually, the first time I made it, I accidentally flung three meatballs on the floor. The dog was delighted, I was less so. Anyway, this became one of those throw-everything-in-a-pot-and-hope-for-the-best, but—miraculously—it never fails to comfort. Apologies in advance for any wayward orzo you might encounter. Consider it a sign you’re cooking with gusto.

One Pan Baked Pesto Orzo with Chicken Meatballs

Why I Think You’ll Actually Love Making This

I make this when I want dinner to almost make itself, but still feel a bit special (and—bonus—one pan means less washing up, which is the real victory here). My family goes crazy for it because it’s creamy and herby and just feels a little fancy, even if it’s Wednesday and nobody’s changed out of their sweatpants. Also: it reheats well, and I think it actually tastes even better the next day, though honestly, leftovers are basically mythical at my place. When I was first experimenting, the meatballs kept looking weird halfway through and I considered abandoning them. Persevered, and now here we are.

First Up: The Ingredients (Swaps & Stories)

About 250g (just under 9 oz) orzo – or, honestly, any small pasta. Ditalini works; once, in desperation, I used mini shells. Was fine.
500g ground chicken – I sometimes use turkey if it’s cheap/on hand. My grandmother always insisted on the local butcher’s chook, but supermarket stuff works too.
Half a cup panko breadcrumbs – regular breadcrumbs are honestly okay, but panko makes them a touch lighter.
1 egg – I’ve skipped it before by accident; the meatballs survived but were a bit, uh, crumbly.
1/3 cup milk – any sort will do, I’ve even used oat milk when I was running low.
1/4 cup grated parmesan – cheap pre-grated totally fine. You do you.
1/2 cup basil pesto – I love homemade, but the jar stuff works just fine (and let’s be real, that’s what I use most days).
3 cups chicken stock (or veggie stock if that’s what you’ve got—no judgement)
1 small onion, diced – red or white. Or shallots, if you’re feeling fancy.
3-4 cloves garlic, minced – more/less, it’s up to you (I never measure garlic, do you?).
Handful or two cherry tomatoes, halved – or leave them out if they’re not in season, no biggie.
Olive oil, for frying.
Salt & pepper, for taste – I go heavy on the pepper, personal preference.

How To Actually Make It (My Wobbly Process)

Prep the meatballs: Bung your ground chicken, breadcrumbs, egg, milk, parmesan, some salt, cracked pepper, and a big tablespoon of the pesto into a bowl. Mix it all up (hands are easiest, though a spoon means fewer sticky fingers—your call). Roll into golf-ball-ish sized balls. I get 16 out of mine, sometimes 18 if I’m careful. Don’t stress if they look wonky.
Get that pan hot: Big oven-safe frying pan, medium heat, bit of olive oil. Sizzle the meatballs on each side till golden but not cooked through. This is where I always sneak a taste, and sometimes regret it (raw chicken, be careful…). Remove them to a plate for now.
Sauté time: Same pan—no need to clean it—toss in the onion and a pinch of salt. Let it soften for 3-4 min, then add the garlic, stirring so it doesn’t burn (I’ve done that, and yeah, bitter, so watch it).
Add orzo and tomatoes: Chuck in the orzo and halved tomatoes; stir for a minute so it all gets a little toasty. This bit always feels pointless, but actually, it makes the orzo later taste toastier somehow? Maybe it’s in my head.
Broth & pesto magic: Pour in the stock and the rest of your pesto—give it a stir. Scatter your meatballs gently back into the pan, nestling them down into the orzo. Even if it looks kind of… swampy, that’s fine, it’ll come good in the oven.
Bake it: Pop the whole shebang into your oven at 180C / 350F (I do preheat, unless I forget, which I sometimes do). Bake 20-25 min, uncovered, till the orzo’s tender and most of the liquid’s gone. The top looks a little golden; meatballs should be cooked through.
Final flourish: I like a sprinkle of extra parmesan, some torn basil, or whatever green thing’s lingering in the fridge.

Tricks & Things I Wish I’d Known (Notes)

I tried once with wholewheat orzo—nope. It went stodgy. Regular orzo’s just easier.
If the top’s looking dry halfway through baking, I drizzle a bit more stock on (didn’t once and got concrete pasta).
Meatballs will be soft when they come out—let the pan sit for 5-10 minutes. Everything firms up a bit, and you get fewer burnt tongues. Personal experience.

Stuff I’ve Experimented With (Variations)

Subbed pork mince for chicken once, turned out richer. Not my favourite, but family liked it.
Stirred spinach through at the end for a hint of health—good, but makes it a bit… green, which my youngest hates (what is it with kids and green food?).
Added crumbled feta on top: salty, tangy, actually pretty great.
Once tried with brown rice instead of orzo. Do not recommend. Took forever and ended up gluey.

What You Might Need (And If You Don’t Have It…)

Big, heavy oven-safe frying pan (I use a cast iron; but a casserole dish plus browning the meatballs in a regular pan first works, too)
Mixing bowl. I sometimes use a giant Tupperware with a tight lid, shake it all up. Laziness is innovation, right?
Measuring cups. Or just freestyle and pray.

Keeping Leftovers (Ha!)

Supposedly, this keeps in the fridge for up to 3 days in an airtight container. I’ve never personally witnessed it survive longer than a day since my partner does midnight fridge raids. If you do somehow have leftovers, splash a bit of extra stock or water before reheating so it doesn’t dry out. (I actually think it’s creamier on day two, promise.)

How I Like To Serve It Up

Usually just straight out of the pan, right at the table if we’re feeling casual—which, to be honest, is most days. Sometimes with a simple salad (nobody eats the salad, but I feel better serving it). On rare occasions, I’ll bake a bit of garlic bread on the side—then everyone’s impressed and I feel smug.

Things I’ve Learned The Hard Way (Pro Tips)

I once tried rushing the browning step for the meatballs and regretted it. They fell to pieces in the oven—just give them their time in the pan.
Leaving it uncovered in the oven gives the orzo this nice, crispy thing on top. Tempting though to cover it if you like it soft—totally up to you.
Don’t use too much stock—trust me. Looks like it needs more when it’s raw but it absorbs as it bakes. Worst outcome is soup vibes (which, okay, bread dunks help rescue).

Real Questions Folks Have Sent Me (FAQ)

Can I make this vegetarian?
Yep, absolutely! Swap the chicken for your favourite veggie mince or even some chickpeas. And veggie stock, naturally. The texture’s a bit different, but actually I quite like it.

What if I don’t have orzo?
No crisis. Any small pasta will basically work—although, as mentioned, avoid brown rice unless you’re after a new form of glue.

Can I freeze this?
You can, but the texture gets a bit squishy when thawed. If you’re okay with that, go for it! My mate Sue swears by freezing individual portions, but I find they’re never as good as fresh. Maybe I’m picky.

Is it spicy?
Not as written, but if you want to wake it up, a pinch of chili flakes goes in a treat. I do this sometimes just for the adults.

If you get stuck or have wild questions (like my friend who once asked if she could bake it with gin instead of stock—no, but would love to see someone try), just ask around. Cooking’s supposed to be fun, after all. Enjoy the mess!

One Pan Baked Pesto Orzo with Chicken Meatballs