Baked Sage Chicken Meatballs with Parmesan Orzo
Tender baked chicken meatballs seasoned with sage and herbs, served over creamy Parmesan orzo with spinach — a comforting and flavorful main course.
Equipment
- Baking sheet
- Large Pot
- Skillet
Ingredients
Meatballs
- 1.5 lbs ground chicken thigh
- 2 oz fresh Italian bread, diced soaked in warm water
- ½ cup warm water
- ¼ cup grated Parmesan cheese
- 2 Tbsp fresh sage, chopped
- 2 Tbsp fresh parsley, chopped
- 1 shallot, minced
- 4 garlic cloves, minced
Orzo
- 1 cup orzo pasta
- 1 cup dry white wine optional
- 1½ cups chicken broth
- ⅓ cup heavy cream
- 2 oz fresh spinach
- salt and pepper to taste
Instructions
- Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.
- Soak the diced bread in warm water for about 5 minutes, then squeeze out excess moisture.
- In a large bowl, combine the soaked bread, ground chicken, Parmesan, sage, parsley, minced shallot, garlic, salt, and pepper. Mix gently until just combined.
- Form the mixture into 15 meatballs and place them on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake for 25–30 minutes or until golden and cooked through.
- While the meatballs bake, melt butter in a skillet over medium heat. Add orzo and toast lightly.
- Pour in white wine (if using), then add chicken broth. Bring to a simmer and cook the orzo until nearly tender, stirring frequently.
- Stir in heavy cream, fresh spinach, and additional Parmesan. Cook until the spinach wilts and the orzo is creamy. Season with salt and pepper.
- Serve the baked meatballs over the creamy orzo, garnished with extra Parmesan and herbs if desired.
Notes
You can omit the wine or swap it with more chicken broth. Leftover meatballs and orzo can be refrigerated for up to 3 days. :contentReference[oaicite:1]{index=1}