Tuscan Chicken Meatball Orzo
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4 people
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Calories
812 kcal
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Course
Main Course, Dinner
Tuscan Chicken Meatball Orzo
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Discover the perfect balance of flavors in Tuscan Chicken Meatball Orzo. Homemade meatballs, creamy orzo, sun-dried tomatoes, and fresh herbs make this dish irresistible!
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Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (61 g) whole milk
- ¼ cup (27 g) fine dry breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Pasta
- 1 tablespoon unsalted butter
- 1 large shallot, diced
- 2 teaspoons garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ⅓ cup (about 6 whole) sun-dried tomatoes, soaked in hot water, and diced
- 3 cups (90 g) baby spinach
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 cup (112 g) orzo pasta
- 1 ½ cups (357 g) heavy cream
- 1 cup (100 g) grated parmesan cheese, plus more for garnish
Instructions
Meatballs
- In a large bowl, combine ground chicken, egg, cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn't stick. (I made 16 meatballs.)
- To a large skillet over medium heat, add olive oil. Once the oil is shimmering, add meatballs. Depending on the skillet size, you may have to work in batches. (Avoid overcrowding the pan so the meatballs cook evenly.) Cook the meatballs, flipping occasionally to brown all sides, until the internal temperature reaches 165°F, about 8-10 minutes.
- Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
- To the same skillet, add butter. Once melted, add the diced shallots and cook for 2–3 minutes until softened. Stir in the garlic and cook for 1 additional minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add the sun-dried tomatoes, spinach, thyme, rosemary, and salt. Cook until the spinach is wilted, about 5 minutes.
- Stir in the orzo pasta and mix well to coat. Pour in the heavy cream and add the grated parmesan cheese. Stir until combined and bring to a gentle simmer.
- Cover the pan and reduce the heat to medium-low. Let the orzo simmer for 12–15 minutes, stirring occasionally to prevent it from sticking to the pan. Add the cooked meatballs during the last 5 minutes of cooking and gently stir to combine. Continue cooking until the orzo is al dente.
- Remove the skillet from the heat. Let the dish rest for 5 minutes before serving.
- Garnish with additional grated parmesan cheese, if desired.
Nutrition Information
Show Details
Serving
1portion
Calories
812kcal
(41%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 812kcal | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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