Description
Delicious baked chicken meatballs infused with sage, served over creamy Parmesan orzo.
Ingredients
Scale
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 tbsp unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp garlic powder
- ¼ tsp crushed red pepper flakes
- 1½ lbs ground chicken thighs
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
- Olive oil for drizzling
- 2 tbsp unsalted butter (for orzo)
- 8 fresh sage leaves
- 1 shallot, thinly sliced (for orzo)
- 1 cup orzo pasta
- 1½ cups chicken broth
- 1 small bundle fresh thyme sprigs (tied with kitchen twine)
- ⅓ cup heavy cream
- 2 oz fresh spinach (about 2 cups)
- ¼ cup grated Parmesan cheese (plus more for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Lightly brush with olive oil.
- Soak the diced bread in warm water for 5 minutes until softened.
- Melt butter in a skillet over medium heat. Sauté the minced shallot and garlic for about 1 minute, then stir in garlic powder and crushed red pepper. Remove from heat.
- Add ground chicken, Parmesan cheese, sage, parsley, salt, and the sautéed mixture to the soaked bread. Mix well until fully combined.
- Shape the mixture into 15 meatballs (about 2 oz each) and place them on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake on the top rack for 25-30 minutes, or until golden and cooked through.
- In the same skillet, melt butter and add crispy sage leaves. Remove sage and set aside.
- Add sliced shallots to the skillet and season with a pinch of salt. Cook for about 2 minutes.
- Stir in the orzo and toast slightly for about 1 minute.
- Pour in chicken broth and add tied thyme bundle, bring to a simmer, then cook for about 6 minutes, stirring often.
- Add heavy cream, spinach, and Parmesan. Stir until spinach wilts and cheese melts. Adjust salt to taste. Remove thyme sprigs before serving.
- Spoon the creamy orzo onto plates and top with the baked chicken meatballs. Garnish with crispy sage leaves, freshly ground black pepper, extra Parmesan, and optional chopped herbs.
Notes
- Make sure to use fresh herbs for the best flavor.
- Feel free to substitute ground chicken with turkey if preferred.
- This dish can be prepared ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg