Description
This Creamy Chicken Meatballs with Fresh Orzo recipe offers a delightful combination of tender baked chicken meatballs served in a rich, creamy garlic and spinach sauce, paired perfectly with tender orzo pasta. The addition of lemon zest brightens the dish, making it a comforting yet fresh meal suitable for weeknight dinners.
Ingredients
Scale
Meatballs
- 1 pound Ground Chicken
- 1 cup Breadcrumbs
- ½ cup Parmesan Cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- ¼ cup Fresh Parsley, chopped
- Salt and Pepper, to taste
Sauce and Orzo
- 2 tablespoons Olive Oil
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Fresh Orzo
- 1 zest Lemon
- 2 cups Fresh Spinach
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper. Mix gently until just combined to avoid a dense texture.
- Form Meatballs: Shape the mixture into meatballs of desired size and place them on a lined baking sheet to ensure they do not stick.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and reach a safe internal temperature of 165°F (74°C).
- Cook Orzo: While the meatballs bake, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- Prepare Sauce Base: In a skillet, heat olive oil over medium heat. Sauté additional garlic (if desired) until fragrant, about 1 minute, then add chicken broth and simmer for 5 minutes to reduce slightly and develop flavor.
- Add Cream and Lemon Zest: Stir in heavy cream and simmer the mixture for 3-4 minutes until slightly thickened. Add lemon zest to brighten the sauce.
- Incorporate Spinach: Add fresh spinach to the sauce and stir until wilted, about 1-2 minutes, to add color and nutrition.
- Combine Ingredients: Add the baked meatballs into the skillet with the creamy sauce. Gently mix in the cooked orzo, tossing everything together to coat with sauce evenly.
- Serve: Serve the creamy chicken meatballs with orzo immediately. Garnish with additional parsley or Parmesan cheese if desired for extra flavor and presentation.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can prepare the meatball mixture a day ahead and refrigerate to save time on cooking day.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
- To make the dish gluten-free, use gluten-free breadcrumbs and orzo alternatives like rice or quinoa pasta.
- Adding fresh herbs such as basil or thyme can complement the flavors.
