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Tuscan Chicken Meatball Orzo
5 from 4 votes

Tuscan Chicken Meatball Orzo

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!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 people
Calories: 812 kcal
Course: Main Course, Dinner

Ingredients

Meatballs
  • 1 pound ground chicken
  • 1 large egg beaten
  • ¼ cup Parmesan Cheese grated
  • 1 tablespoon parsley chopped, fresh
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup whole milk
  • ¼ cup 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 butter unsalted
  • 1 large onion diced, or shallot
  • 2 teaspoons garlic minced
  • 1 ½ cups chicken broth 12 ounces / 360 g
  • ⅓ cup sun-dried tomatoes soaked in hot water, and diced, about 6 whole
  • 3 cups spinach baby
  • 1 tablespoon thyme chopped, fresh
  • 1 tablespoon rosemary chopped, fresh
  • 1 teaspoon kosher salt
  • 1 cup orzo pasta 112 g
  • 1 ½ cups heavy cream
  • 1 cup Parmesan Cheese plus more for garnish, 100 g, grated

Instructions

Meatballs
    Cup of Yum
  1. 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.
  2. Using a 1-tablespoon scoop, form the mixture into meatballs, greasing your hands beforehand so the meat doesn't stick. (I made 16 meatballs.)
  3. 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.
  4. Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm. Repeat with any remaining meatballs.
  5. 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.
  6. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
  7. Add the sun-dried tomatoes, spinach, thyme, rosemary, and salt. Cook until the spinach is wilted, about 5 minutes.
  8. 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.
  9. 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.
  10. Remove the skillet from the heat. Let the dish rest for 5 minutes before serving.
  11. Garnish with additional grated parmesan cheese, if desired.

Nutrition Information

Serving 1portion Calories 812kcal (41%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 812

% Daily Value*

Serving 1portion
Calories 812kcal 41%

* Percent Daily Values are based on a 2,000 calorie diet.