Chicken Meatballs with Peppers and Orzo

• ground turkey or chicken↗1 pound
• egg↗1
• panko↗0.5 cup
• grated Parmesan0.5 cup
• each garlic powder, onion powder, and kosher salt0.5 teaspoon
• large cloves garlic, minced↗2
• sliced peppers (see notes)1 cup
• capers↗0.25 cup
• one 14-ounce can plain tomato sauce14 ounce
• kosher salt (more or less to taste)↗1 teaspoon
• uncooked orzo8 ounce
• of something creamy - I used mascarpone, but you could also use cream cheese, goat cheese, cream, or butter0.25 cup
• kosher salt, Parmesan, and parsley for finishing↗

Step-by-step instructions

1. 1

   Meatballs: Mix meatball ingredients together. Roll into meatballs. Heat a skillet over medium high heat. Add a swizzle of olive oil. Add meatballs and cook until browned on all sides. Remove from pan and set aside. (Alternatively, you can bake the meatballs – fresh or frozen – at 400 degrees for 25-30 minutes.)

2. 2

   Sauce: Add peppers and garlic to the same pan, plus a little more oil if you need it. Get all the yummy browned bits off the bottom of the pan. Sauté for 5-10 minutes.

3. 3

   Sauce: Add meatballs into the pan. Stir in tomato sauce and capers. Bring to a low simmer and let it hang out (add a little water if it gets too dry).

4. 4

   Orzo: Cook orzo according to package directions. Drain and toss with something creamy. Season with salt, Parmesan, and parsley.

5. 5

   You’re Done: Plate and serve! Top with more Parmesan and parsley because you are just that fancy.