Baked Sage Chicken Meatballs with Parmesan Orzo bring the warmth of sage and the creamy richness of Parmesan into a dish that tastes comforting yet feels elevated. This recipe is perfect whether you’re cooking on a busy weeknight or entertaining guests—it’s elegant without being fussy. With juicy, herb‑infused chicken meatballs paired with luscious orzo and leafy spinach, each bite bursts with flavor and texture. Reliability, convenience, and mouthwatering taste come together in one dish, making dinner feel both simple and special.
Why You’ll Love This Recipe Name
- Bursting with Flavor – Fresh sage, garlic, parsley, and Parmesan meld into juicy chicken meatballs that are both fragrant and satisfying.
- Easy Yet Impressive – Bake the meatballs while prepping the orzo—hassle-free and perfect for multitasking in the kitchen.
- Comfort Food with a Twist – Traditional meatballs get a gourmet upgrade with creamy orzo, crispy sage leaves, and a hint of white wine.
- Customizable to Your Taste – Add more heat with red pepper flakes, swap heavy cream for half‑and‑half, or double the orzo for leftovers.
- Family‑Friendly & Crowd‑Pleasing – Creamy and savory, this meal satisfies kids and adults alike—ideal for weeknight dinners or casual entertaining.
Ingredients
Baked Sage Chicken Meatballs
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 Tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- ¼ tsp crushed red pepper flakes (optional)
- 1½ lbs ground chicken thigh
- ¼ cup grated Parmesan cheese
- 2 Tbsp chopped fresh sage
- 2 Tbsp chopped fresh parsley
- ½ tsp kosher salt
Parmesan Orzo
- 2 Tbsp butter
- 8 fresh sage leaves
- 1 shallot, thinly sliced
- 1 cup orzo pasta
- 1 cup dry white wine
- A few sprigs of fresh thyme, bundled and secured with kitchen twine
- 1½ cups chicken stock
- ⅓ cup heavy cream
- 2 oz fresh spinach (approx. 2 cups)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Freshly cracked black pepper
Step‑by‑Step: How to Make Recipe Name
- Prep the meatballs: Preheat oven to 450 °F (230 °C). Line a sheet pan with parchment and lightly oil. In a bowl, soak the diced bread in warm water for at least 5 minutes until soft.
- Flavor base: Over medium heat, melt butter in a skillet. Add minced shallot and garlic—cook until softened. Sprinkle in granulated garlic and red pepper, then remove from heat.
- Mix the meatballs: In the soaked bread bowl, combine ground chicken, Parmesan, sage, parsley, salt, and the shallot‑garlic mixture. Mix gently until just combined.
- Form and bake: Shape into ~15 (2 oz each) meatballs. Place on prepared pan, drizzle with a little olive oil, and bake on the top rack for 25–30 minutes, until golden and cooked through.
- Prepare the orzo: Clean the skillet and return it to medium heat. Melt butter, add sage leaves, and crisp until golden. Remove sage with a slotted spoon to drain.
- Cook the orzo: Add the shallots to the butter, season with a pinch of salt. Cook ~2 minutes. Add the orzo, followed by the white wine and thyme bundle. Let it simmer for 2 minutes. Pour in the chicken stock, bring to a simmer once more, then lower the heat to medium‑low and cook for about 6 minutes, stirring frequently.
- Finish the sauce: Mix in the heavy cream, fresh spinach, and grated Parmesan until well combined. Season to taste and remove thyme.
- Plate and serve: Spoon creamy orzo onto plates, top with meatballs, garnish with crispy sage, extra Parmesan, pepper, parsley, and thyme.
Helpful Tips
- Soak the bread thoroughly—this preserves juiciness in the meatballs.
- Don’t overmix the meatball mixture to keep them tender.
- Use a meat thermometer—165 °F internal temperature ensures they’re safely cooked.
- Watch the orzo closely—stir often to avoid sticking and ensure even cooking.
- Reserve crisped sage for a fragrant, gourmet garnish.
- Adjust liquid—if orzo seems dry, add more stock; creamy sauces vary by pan size and heat.
Substitutions And Variations
- Protein: Ground turkey (especially thigh meat), pork, or a mix works well.
- Herbs: Substitute sage with thyme, rosemary, or dried sage (about 1 Tbsp).
- Cheese: Try Asiago or Pecorino Romano in place of Parmesan.
- Veggies: Stir in peas, zucchini, or extra spinach for added nutrition.
- Cream alternatives: Use half‑and‑half or whole milk for a lighter sauce.
- Spice level: Want more heat? Add additional crushed red pepper flakes to elevate the spice.
- Wine substitution: Use extra chicken stock if avoiding alcohol; you may want a splash of lemon juice for brightness.
Storage Instructions
- Refrigeration tip: Keep any leftover meatballs and orzo in sealed containers for up to three days.
- Freeze: Meatballs freeze well—store separately for up to 3 months. Thaw overnight before reheating.
- To reheat: Gently warm on the stovetop with a bit of broth or cream to revive the creamy texture.
Nutritional Information
| Component | Estimate per Serving* |
|---|---|
| Calories | Moderate to high (rich in protein and fat) |
| Protein | High (chicken + Parmesan) |
| Fat | Moderate (butter, cream, chicken thighs) |
| Carbs | Moderate (orzo + bread in meatballs) |
| Fiber | Low (spinach adds a bit) |
| Sodium | Moderate (adjust if using low‑sodium stock) |
*Exact values depend on brands and portion sizes—opt for lean meat or lighter dairy if you’re watching calories or fats.
Serving Suggestions
- Pair with a light green salad (arugula, lemon vinaigrette) to cut through the richness.
- Serve alongside roasted root veggies (like carrots, Brussels sprouts) for a hearty autumnal meal.
- Offer crusty bread or garlic rolls to mop up the creamy orzo sauce.
- For cozy evenings, pair with a glass of the same white wine used in the orzo, such as Sauvignon Blanc.
Frequently Asked Questions About Recipe Name
Can I use dried sage instead of fresh?
Yes! If using dried sage, replace the ¼ cup of fresh with 1 tablespoon of dried. The flavor will be slightly milder—adjust to taste.
Can I make this ahead of time?
Absolutely. Form the meatballs ahead, refrigerate, and bake before serving. The orzo can be prepped and reheated, adding a little liquid to revive the sauce.
Don’t have orzo? You can easily swap in another small pasta like couscous, ditalini, or mini shells.
How can I keep meatballs from being dry?
Soaking the bread keeps moisture, and not overmixing helps maintain tenderness. Also, don’t overbake—check for an internal temp of 165 °F.
Is this recipe gluten‑free?
Not as written. Use gluten‑free pasta and breadcrumbs to adapt it.
What can replace heavy cream for a lighter dish?
Substitute half‑and‑half or whole milk—though the sauce will be thinner and less rich.
Conclusion
Thank you for stopping by and exploring how to bring Baked Sage Chicken Meatballs with Parmesan Orzo into your kitchen! I love how this dish strikes the perfect balance between comfort and elegance—it’s flavorful, satisfying, and doable on any day of the week. I hope you enjoy every savory bite as much as I do, and that this recipe earns a spot in your home rotation. Happy cooking—and thank you for being part of our food‑loving community!
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Baked Sage Chicken Meatballs with Parmesan Orzo
- Total Time: 55 minutes
- Yield: 4–5 servings 1x
Description
Juicy baked chicken meatballs seasoned with fresh sage and garlic, served over creamy Parmesan orzo with spinach and crispy sage. A flavorful and comforting dinner that’s easy to make and perfect for any night of the week.
Ingredients
For the Chicken Meatballs:
2 oz fresh Italian bread, diced
½ cup warm water
2 tbsp butter
1 shallot, minced
4 garlic cloves, minced
1 tsp granulated garlic
¼ tsp crushed red pepper flakes (optional)
1½ lbs ground chicken thigh
¼ cup grated Parmesan cheese
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley
½ tsp kosher salt
For the Parmesan Orzo:
2 tbsp butter
8 fresh sage leaves
1 shallot, thinly sliced
1 cup orzo pasta
1 cup dry white wine
A few sprigs of fresh thyme, bundled with kitchen twine
1½ cups chicken stock
⅓ cup heavy cream
2 oz fresh spinach (about 2 cups)
¼ cup grated Parmesan cheese, plus more for serving
Freshly cracked black pepper
Instructions
- Prep the meatballs: Preheat oven to 450 °F (230 °C). Line a sheet pan with parchment and lightly oil. In a bowl, soak the diced bread in warm water for at least 5 minutes until soft.
- Flavor base: Over medium heat, melt butter in a skillet. Add minced shallot and garlic—cook until softened. Sprinkle in granulated garlic and red pepper, then remove from heat.
- Mix the meatballs: In the soaked bread bowl, combine ground chicken, Parmesan, sage, parsley, salt, and the shallot‑garlic mixture. Mix gently until just combined.
- Form and bake: Shape into ~15 (2 oz each) meatballs. Place on prepared pan, drizzle with a little olive oil, and bake on the top rack for 25–30 minutes, until golden and cooked through.
- Prepare the orzo: Clean the skillet and return it to medium heat. Melt butter, add sage leaves, and crisp until golden. Remove sage with a slotted spoon to drain.
- Cook the orzo: Add the shallots to the butter, season with a pinch of salt. Cook ~2 minutes. Add the orzo, followed by the white wine and thyme bundle. Let it simmer for 2 minutes. Pour in the chicken stock, bring to a simmer once more, then lower the heat to medium‑low and cook for about 6 minutes, stirring frequently.
- Finish the sauce: Mix in the heavy cream, fresh spinach, and grated Parmesan until well combined. Season to taste and remove thyme.
- Plate and serve: Spoon creamy orzo onto plates, top with meatballs, garnish with crispy sage, extra Parmesan, pepper, parsley, and thyme.
Notes
Substitute dried sage (1 tbsp) if fresh isn’t available.
Use turkey or pork in place of ground chicken.
To lighten the dish, use half-and-half instead of heavy cream.
Don’t overmix meatballs to keep them tender.
Orzo can be swapped with couscous or mini pasta shapes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 portion (about 3 meatballs with orzo)
- Calories: 570 kcal
- Sugar: 2 g
- Carbohydrates: 28 g
- Protein: 35 g