Description
This Tuscan Chicken Meatballs and Orzo recipe combines tender, flavorful chicken meatballs with a creamy, herb-infused orzo pasta. Infused with sun-dried tomatoes, garlic, and Parmesan cheese, this comforting dish is perfect for a hearty weeknight dinner and comes together in just 45 minutes.
Ingredients
Chicken Meatballs
- 1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams)
- ½ cup dry breadcrumbs (55 grams)
- ½ cup Parmesan cheese (35 grams)
- ¼ cup milk
- 1 egg
- ¼ cup fresh parsley, finely chopped (optional)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cloves minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons oil (for the pan)
Creamy Tuscan Orzo
- ¼ cup sun dried tomatoes
- 1 tablespoon tomato paste
- 2 cloves garlic, finely minced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 270 grams)
- ⅔ cup cream (18%-35% fat)
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Prepare the meatball mixture: In a large bowl, mix together the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Stir gently to combine but avoid overmixing. Let the mixture rest for 10-20 minutes so the breadcrumbs can absorb excess moisture.
- Shape the meatballs: Roll the mixture into 1 to 1¼-inch diameter balls, ensuring they are uniform in size for even cooking.
- Sear the meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the meatballs and sear on all sides until they develop a golden brown crust. This should take several minutes. Once browned, remove the meatballs to a plate and cover with foil to keep warm.
- Prepare the sauce base: In the same skillet, add sun-dried tomatoes, tomato paste, finely minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook this mixture for 1-2 minutes to release the flavors and slightly soften the tomatoes.
- Add broth and deglaze: Pour in the low sodium chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Bring the liquid to a low boil, which adds depth of flavor to the sauce.
- Cook the orzo with cream and cheese: Stir in the dry orzo, cream, and shredded Parmesan cheese into the broth mixture. Mix well to combine all ingredients evenly.
- Simmer with meatballs: Place the seared meatballs on top of the orzo mixture, cover the skillet, and simmer over medium-low heat for 10 minutes. This cooking time should allow the orzo to become tender and absorb the flavorful sauce while finishing the meatballs. Note that the mixture may appear liquidy initially but will thicken as it cooks.
- Finish with spinach and seasoning: Stir in the chopped fresh spinach until wilted. Taste and adjust seasoning with additional salt or pepper as desired. Serve immediately while warm.
Notes
- Letting the breadcrumb mixture rest allows it to better bind and results in juicier meatballs.
- Do not overcrowd the skillet while searing meatballs to ensure even browning.
- If you prefer, substitute cream with half-and-half for a lighter sauce.
- The orzo will absorb the liquid as it cooks; if it becomes too thick, add a splash of broth to loosen it.
- Fresh spinach can be swapped with kale or Swiss chard for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
