Dirty Martini Chicken Meatballs with Creamy Blue Cheese Orzo

Dirty Martini Pesto was one of my more unhinged Can It Pesto? recipes to date. It proved itself as an excellent burger topping, but I wanted to try something different—something that would allow the olive and blue cheese flavors to really shine. And so, these Dirty Martini Chicken Meatballs were born. Paired with deliciously creamy, savory blue cheese orzo, this is a deeply satisfying dinner for anyone who loves briny, bold flavors.

The key to good chicken meatballs is keeping them light and moist. The soaked bread and blue cheese do the heavy lifting here, giving these Dirty Martini meatballs the perfect texture without feeling dense or dry. Here’s how I made them:

Ingredients:

Meatballs

• 1 lb ground chicken
• 1/4 cup Dirty Martini Pesto
• 1/4 cup crumbled blue cheese
• 1/2 cup finely diced bread, soaked in water for 8 minutes and drained
• 1/2 shallot, diced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Orzo

• 1 cup orzo
• 2 tablespoons butter
• 1/2 shallot, diced
• 2 garlic cloves, minced
• 1 1/2 cups chicken stock
• 1/4 cup crumbled blue cheese
• 1/2 cup heavy cream
• Sliced green olives, for garnish

Tools I Use

• KitchenAid meat grinder attachment
• Baking sheet
• All-Clad non-stick skillet
• Latex gloves (for hand-mixing the meatballs)

Directions

1. Preheat the oven to 450°F.
2. Add all meatball ingredients to a medium mixing bowl and gently combine with your hands until just mixed.
3. Form the mixture into 1 1/2-inch balls and place evenly spaced on a greased baking sheet.
4. Bake for 20–25 minutes, or until the meatballs are cooked through.
5. While the meatballs bake, melt the butter in a non-stick skillet over medium-high heat. Add the shallots and sauté for 2 minutes, then add the garlic and cook for 1 minute more.
6. Add the orzo to the skillet, stirring to coat it in the butter and aromatics. Sauté for about 3 minutes.
7. Pour in the chicken stock, stir to combine, and let simmer until the liquid is absorbed and the orzo is tender.
8. Add the blue cheese and stir until melted, then stir in the heavy cream. Reduce the heat to low and cook, stirring occasionally, until the meatballs are finished.
9. Plate the orzo, top with the meatballs, garnish with sliced green olives, and enjoy.

This is exactly why I love experimenting in the kitchen—sometimes a slightly unhinged idea turns into something I genuinely want to eat on repeat. These Dirty Martini Chicken Meatballs let the olive and blue cheese flavors shine in a way that feels indulgent but still cozy and approachable. If you’ve made the pesto, this is a really fun way to give it a second life.

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