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Buffalo Chicken Meatballs with Cheesy Orzo

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 servings



  • 1 lb ground chicken
  • 1 large egg
  • 1 cup grated parmesan cheese
  • 1/2 cup panko bread crumbs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cayenne pepper sauce like Frank's Red Hot
  • 2 tbsp unsalted butter

Cheesy Orzo

  • 8 oz uncooked orzo
  • 1/4 cup cream cheese
  • 2 tbsp unsalted butter
  • 1/4 cup grated parmesan cheese
  • salt and black pepper to taste


  • 1/2 cup crumbled blue cheese
  • 1 cup chopped celery


  • Meatballs: Preheat the oven 425 degrees F and line a large baking sheet with parchment paper. Mix all ingredients for the meatballs in a large bowl until thoroughly combined. Roll the mixture into 1-2 tbsp-sized balls and place the meatballs on the prepared baking sheet.Bake the meatballs for 30 minutes or until cooked through and slightly brown. Eat immediately with buffalo sauce and cheesy orzo (below), or freeze for up to 3 months.
  • Buffalo Sauce: Combine hot sauce and 2 tbsp butter in a small pan over medium-low heat. Heat until butter has melted. Remove from heat. Toss the sauce with the meatballs in a large bowl.
  • Cheesy Orzo: Cook the orzo according to package's instructions. Drain. Stir in cream cheese, butter, parmesan cheese, and salt and black pepper to taste.
  • Serve: Serve the meatballs on a bed of cheesy orzo. Add celery and blue cheese crumbles. Enjoy!