Description
Delicious baked chicken meatballs infused with fresh sage, paired perfectly with creamy Parmesan orzo. This comforting and easy-to-make dish combines tender, flavorful meatballs with a rich and cheesy orzo pasta, ideal for a family dinner or casual meal.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh sage, chopped (or 1 tbsp dried sage)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
For the Parmesan Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped sage, egg, minced garlic, salt, and black pepper. Mix gently until everything is just combined to avoid dense meatballs.
- Shape Meatballs: Form the mixture into 1-inch sized balls using your hands. Place the meatballs evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they turn golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Cook Orzo: While the meatballs bake, bring the chicken broth to a boil in a saucepan. Add the orzo pasta and cook for about 8 to 10 minutes, stirring occasionally, until the orzo is tender but still slightly firm (al dente).
- Creamy Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese into the cooked orzo until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: To serve, plate the creamy Parmesan orzo and top with the warm baked sage chicken meatballs. Garnish with fresh parsley if desired for added color and flavor.
Notes
- For extra flavor, you can lightly toast the breadcrumbs before mixing them into the meatballs.
- If fresh sage is not available, dried sage works as a substitute but use less as it is more concentrated.
- Use a meat thermometer to ensure meatballs are fully cooked and safe.
- Can substitute chicken broth with vegetable broth for a lighter flavor.
- To make the dish gluten-free, use gluten-free breadcrumbs and orzo alternatives like rice or quinoa.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
