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