If you’re searching for a simple yet delicious meal to bring your family together, look no further than these baked chicken meatballs with creamy Parmesan spinach orzo. Not only is this dish an exemplary representation of American and Italian fusion cuisine, but it also delivers an impressive punch in terms of flavor and presentation. The succulent chicken meatballs infused with fresh herbs provide a juicy bite, while the creamy orzo behaves like a comforting hug on a plate. This recipe is perfect for those who want to prepare a restaurant-quality meal in the comforts of their own kitchen without spending hours cooking.
These oven-baked chicken meatballs are a versatile choice for any dinner table, satisfying both kids and adults. The flavorful blend of ground chicken, herbs, and freshly grated Parmesan cheese creates meatballs that are both tender and rich. Additionally, the orzo, cooked in a luxurious garlic white wine butter sauce, topped with fresh spinach, brings balance to the dish with its creamy texture and delightful taste. This recipe is not just about filling your stomach—it’s about delighting your senses and creating a meal that feels special, without being overly complicated.
Whether you’re preparing for a busy weeknight dinner, hosting friends for a casual meal, or simply indulging in some self-care with good food, this recipe ticks all the boxes. With straightforward instructions and common ingredients, you’ll be serving up a comforting dish in no time. Let’s dive into how to make this spectacular meal that’s sure to become a favorite in your household.
Why You’ll Love This Baked Chicken Meatballs with Creamy Parmesan Spinach Orzo
- Flavor-Packed: The combination of fresh herbs and flavors in both the meatballs and orzo creates a mouthwatering experience.
- Easy to Prepare: With simple steps and common kitchen ingredients, you can have this dish on the table with minimal fuss.
- Comforting and Satisfying: The creamy orzo and juicy meatballs provide a comfort food experience without being overly heavy.
- Family-Friendly: This recipe is appealing to all ages, making mealtime enjoyable for everyone.
- Impressive Presentation: The vibrant colors and textures make this dish as beautiful as it is delicious.
Preparation Phase & Tools to Use
Before you get started with this delicious baked chicken meatballs and creamy Parmesan spinach orzo, it’s essential to prepare your kitchen and gather the necessary tools. Begin by organizing a clean and spacious workspace to avoid any chaos as you cook. You will need essential kitchenware such as a large mixing bowl, a baking sheet lined with parchment paper, and a skillet for sautéing.
Having measuring cups and spoons handy can streamline your ingredient gathering. Additionally, a good chef’s knife will come in handy for dicing shallots, garlic, and fresh herbs. Gather a set of mixing utensils, such as a spatula and a wooden spoon, to gently combine your ingredients without overmixing the meatballs. Lastly, safeguard yourself with an oven mitt, since you’ll be handling hot items directly from the oven.
Ingredients
- For the Meatballs:
- 2 tablespoons olive oil plus more for baking
- 1 large shallot, minced
- 5 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, chopped
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds ground chicken
- ½ cup breadcrumbs (sourdough preferred)
- ¼ cup grated Parmesan cheese
- 1 medium egg
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- For the Parmesan Orzo:
- 4 tablespoons unsalted butter
- 12 leaves fresh sage
- 1 large rosemary leaves sprig
- 1 large shallot, minced
- 1 cup orzo, uncooked
- 3 cloves garlic, minced
- 1 tablespoon thyme, minced
- ½ cup dry white wine
- 1 ½ cups chicken stock (plus extra if needed)
- ½ cup heavy cream (or full fat coconut milk)
- ¾ cup grated Parmesan cheese
- 5 oz baby spinach, roughly chopped
- Salt and pepper to taste
- For the Garlic White Wine Butter Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons thyme, minced
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 stick unsalted butter, room temperature
- ½ medium lemon, juice
- Salt to taste
- Garnish:
- Parmesan cheese (grated)
- Thyme
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to a scorching 450 degrees F, which will perfectly bake your chicken meatballs and give them that delicious golden color. Move the oven rack to the top position and line a baking sheet with parchment paper. A light drizzle of olive oil will prevent the meatballs from sticking and contribute to that crispy exterior.
Step 2: Sauté Shallots and Garlic
In a cast iron skillet or a heavy pan, pour a splash of olive oil and heat it over medium settings. Add the minced shallots to the pan with a pinch of salt. Stir and cook until they become golden brown and fragrant, which should take about 5 minutes. Next, infuse the hot shallots with garlic, thyme, sage, rosemary, and crushed red pepper. Let this mixture cook for another minute before removing the skillet from the heat to cool.
Step 3: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, and cooled shallot mixture. Add grated Parmesan cheese, the egg for binding, Dijon mustard, salt, and pepper. Using your hands, gently mix the ingredients until just combined; be cautious not to overwork the meat, which may result in dense meatballs.
Step 4: Form the Meatballs
Using your hands, scoop portions of the meat mixture to roll into 1 ½-inch meatballs. Depending on your preference, you should create about 18-20 meatballs. Place them on the prepared baking sheet, ensuring they have enough space for even cooking. Drizzle them lightly with more olive oil for that golden-toasted finish.
Step 5: Bake and Broil the Meatballs
Pop the baking sheet into the preheated oven and bake the meatballs for approximately 10-12 minutes. They should be cooked through and lightly golden when done. For a beautiful crust, remove the meatballs from the oven, set them to broil, then return them for another 1-2 minutes. This step gives your meatballs a delightful char and intensifies the flavors.
Step 6: Prepare the Creamy Orzo
With the meatballs baking, now it’s time to prepare the creamy orzo. Return to the skillet where you sautéed the shallots, melting butter over medium heat. Add the sage and rosemary leaves, cooking them until crispy. Once done, remove them with a slotted spoon and place them on a paper towel-lined plate.
Step 7: Sauté Shallots and Orzo
In the same skillet, add the minced shallots along with a pinch of salt and pepper. Sauté until they soften but do not brown. Pour in the uncooked orzo, stirring frequently for about 2 minutes to toast them lightly. Stir in the minced garlic and thyme for an aromatic base, cooking until fragrant.
Step 8: Deglaze the Pan
Increase the heat to high and pour in the dry white wine. This deglazing step will lift the delicious browned bits from your skillet, enriching your orzo with even more flavor. Simmer until the wine reduces slightly for about 2-3 minutes.
Step 9: Cook the Orzo
Next, stir in the chicken stock and let it reach a simmer. Reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the orzo is tender. If the mixture looks too dry, feel free to add additional stock until you achieve your desired consistency.
Step 10: Make it Creamy
Add the heavy cream (or full-fat coconut milk) along with the roughly chopped baby spinach and grated Parmesan cheese. Stir gently until the spinach wilts and the sauce thickens, adjusting salt and pepper to taste as needed. This dish should have a luscious, creamy texture ready to embrace those meatballs.
Step 11: Garlic White Wine Butter Sauce
As the orzo simmers, prepare the garlic white wine butter sauce by heating olive oil in a small saucepan over medium heat. Sauté minced garlic, thyme, and red chili flakes until fragrant, approximately 1 minute. Increase the heat to high, deglazing the pan with white wine and allowing the alcohol to evaporate for about 1 minute.
Step 12: Final Touches
Reduce the heat to low, and add the stick of room temperature unsalted butter, stirring until it’s melted. Squeeze fresh lemon juice and season with salt. This sauce is the finishing touch to elevate the entire dish.
Variations
- Protein: Substitute ground turkey or beef for a different twist.
- Vegetables: Incorporate zucchini, cherry tomatoes, or bell peppers for extra nutrition and flavor.
- Spices: Experiment with different herbs like oregano and basil to customize the flavor profile.
Cooking Notes
- Keep an eye on the meatballs in the oven to prevent overcooking.
- Make sure to stir the orzo frequently to prevent sticking.
Serving Suggestions
- Serve the meatballs and orzo with a side of garlic bread for extra comfort.
- Add a fresh salad with a tangy vinaigrette to balance the richness of the dish.
Tips
- Ensure all ingredients are at room temperature for a smoother mixing process.
- Allow the meatballs to rest briefly after baking for juicier bites.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 781 kcal
- Protein: 41 g
- Sodium: 600 mg
FAQs
Can I make the meatballs ahead of time?
Yes! These meatballs can be made ahead of time and stored in the refrigerator before baking. Just warm them up in the oven when ready to eat.
Can I freeze the meatballs?
Absolutely! You can freeze uncooked or cooked meatballs. Just place them on a baking sheet to freeze then transfer to an airtight container.
What can I use instead of orzo?
If you don’t have orzo on hand, small pasta shapes like ditalini or even rice can be a great alternative.
Can I make the sauce without alcohol?
Yes! You can substitute white grape juice or chicken broth for the white wine in the sauce.
Conclusion
Baked chicken meatballs with creamy Parmesan spinach orzo is more than just a meal; it’s an experience that brings comfort and joy to your dinner table. The combination of juicy meatballs and creamy orzo topped with crispy herbs makes this dish irresistible to all. Whether you’re preparing for a regular weeknight dinner or a special occasion, this recipe is sure to impress. Don’t hesitate to try variations that suit your taste or dietary preferences, and do remember to share your experiences in the comments below. Happy cooking!
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Baked Chicken Meatballs with Creamy Parmesan Spinach Orzo
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Baked chicken meatballs with creamy Parmesan spinach orzo is more than just a meal; it’s an experience that brings comfort and joy to your dinner table.
Ingredients
- For the Meatballs:
- 2 tablespoons olive oil plus more for baking
- 1 large shallot, minced
- 5 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, chopped
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds ground chicken
- ½ cup breadcrumbs (sourdough preferred)
- ¼ cup grated Parmesan cheese
- 1 medium egg
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- For the Parmesan Orzo:
- 4 tablespoons unsalted butter
- 12 leaves fresh sage
- 1 large rosemary leaves sprig
- 1 large shallot, minced
- 1 cup orzo, uncooked
- 3 cloves garlic, minced
- 1 tablespoon thyme, minced
- ½ cup dry white wine
- 1 ½ cups chicken stock (plus extra if needed)
- ½ cup heavy cream (or full fat coconut milk)
- ¾ cup grated Parmesan cheese
- 5 oz baby spinach, roughly chopped
- Salt and pepper to taste
- For the Garlic White Wine Butter Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons thyme, minced
- ¼ teaspoon red pepper flakes
- ¼ cup dry white wine
- 1 stick unsalted butter, room temperature
- ½ medium lemon, juice
- Salt to taste
- Garnish:
- Parmesan cheese (grated)
- Thyme
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to a scorching 450 degrees F and line a baking sheet with parchment paper.
- Sauté shallots in olive oil until golden brown and fragrant.
- Mix ground chicken, breadcrumbs, and cooled shallots; add egg, Parmesan, mustard, salt, and pepper.
- Form into 1 ½-inch meatballs, place on the baking sheet, and drizzle with olive oil.
- Bake for 10-12 minutes until golden, then broil for 1-2 minutes for a charred finish.
- In the same skillet, melt butter and sauté sage and rosemary until crispy, then set aside.
- Sauté shallots, then add orzo and toast for 2 minutes; add garlic and thyme.
- Deglaze pan with white wine, simmer for 2-3 minutes.
- Add chicken stock, simmer until orzo is tender, adding stock as needed.
- Stir in cream, spinach, and Parmesan, adjusting seasoning.
- Prepare garlic white wine butter sauce by sautéing garlic and thyme, then deglaze with white wine.
- Add butter and lemon juice, stirring until melted and combined.
Notes
Allow meatballs to rest after baking for juicier bites.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 781 kcal
- Sodium: 600 mg
- Protein: 41 g