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
Scale
- 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