If you are searching for a comforting yet elegant dish that feels like a warm hug from the inside, the Baked Sage Chicken Meatballs with Parmesan Orzo Recipe is your new go-to. These tender, flavorful meatballs infused with fragrant sage pair perfectly with a luscious, cheesy orzo that melts in your mouth. This recipe brings together simple, wholesome ingredients to create a dinner that’s bursting with taste and texture, making it irresistible for family meals or casual entertaining.
Ingredients You’ll Need
Ingredients You’ll Need
Nothing complicated here, just straightforward ingredients that each play a vital role in bringing this dish to life. From the earthy aroma of fresh sage to the creamy richness of Parmesan, these components come together beautifully to make every bite satisfying and memorable.
- 1 lb ground chicken: The lean protein base for tender meatballs that stay juicy without heaviness.
- ½ cup breadcrumbs: Provides structure and a light crumb to keep the meatballs perfectly soft.
- ¼ cup grated Parmesan cheese: Adds savory depth and a hint of nuttiness to both meatballs and orzo.
- ¼ cup fresh sage, chopped (or 1 tbsp dried sage): Infuses a warm, herbal note that elevates the chicken wonderfully.
- 1 large egg: Helps bind everything together for meatballs that hold their shape through baking.
- 2 cloves garlic, minced: Brings aromatic richness and a little kick to brighten the flavors.
- 1 tsp salt: Essential seasoning to enhance and balance all the ingredients.
- ½ tsp black pepper: Adds a subtle touch of heat and peppery bite.
- 1 cup orzo pasta: The tiny, rice-shaped pasta that cooks quickly and creates a creamy base.
- 2 cups chicken broth: Used to cook the orzo, infusing it with savory flavor right from the start.
- ½ cup heavy cream: Makes the orzo irresistibly creamy and luxurious.
- Fresh parsley for garnish (optional): Adds a pop of color and fresh brightness at the finish.
How to Make Baked Sage Chicken Meatballs with Parmesan Orzo Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). While the oven warms, line a baking sheet with parchment paper to ensure your meatballs don’t stick and can bake evenly with beautiful golden crusts.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped fresh sage, egg, minced garlic, salt, and black pepper. Mix gently but thoroughly until just combined — overmixing can make meatballs tough, so handle with care to keep them tender and light.
Step 3: Shape Your Meatballs
Take about a tablespoon of the mixture and roll it between your palms to form 1-inch meatballs. Don’t worry if they aren’t perfectly round; rustic shapes work just fine here! Space them evenly on your prepared baking sheet to allow for even cooking.
Step 4: Bake Until Golden
Place the baking sheet in your preheated oven and bake the meatballs for 20 to 25 minutes. You’ll know they’re done when their outsides are golden and they reach an internal temperature of 165°F (74°C), ensuring they’re fully cooked yet juicy inside.
Step 5: Cook the Parmesan Orzo
Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually 8 to 10 minutes, until just tender but still al dente for a bit of bite and texture.
Step 6: Create the Creamy Parmesan Sauce
With the orzo cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes luxuriously creamy and smooth. Taste and season with a little salt and pepper if needed.
Step 7: Plate and Enjoy
Spoon the creamy Parmesan orzo onto plates, nestle the warm baked sage chicken meatballs on top, and if you like, sprinkle with freshly chopped parsley for a refreshing touch of color and flavor. This step is all about making it look as incredible as it tastes.
How to Serve Baked Sage Chicken Meatballs with Parmesan Orzo Recipe
Garnishes
A sprinkle of fresh parsley is the perfect finishing touch, bringing a pop of green and an herbal brightness that complements the sage in the meatballs. You can also add some extra grated Parmesan or a drizzle of good quality olive oil for an elevated presentation.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round out the meal, try serving it with a crisp green salad dressed in lemon vinaigrette or some roasted vegetables to add crunch and contrast.
Creative Ways to Present
For a fun twist, try serving individual meatballs on toothpicks as an appetizer over the orzo in mini bowls. You could even bake the meatballs ahead and reheat them for a party platter. The creamy orzo also makes a fantastic base for other proteins if you want to mix things up.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers — although that’s unlikely — store the baked sage chicken meatballs and the Parmesan orzo separately in airtight containers in the refrigerator. This way, the textures and flavors stay fresh for up to 3 days.
Freezing
You can freeze the meatballs (without the orzo) by laying them out on a baking sheet to freeze individually, then transferring them to a resealable freezer bag. They’ll keep beautifully for up to 2 months. The orzo’s creamy sauce is best enjoyed fresh and doesn’t freeze well.
Reheating
Reheat the meatballs gently in a 350°F oven until warmed through to keep them juicy. For the orzo, warm in a saucepan with a splash of chicken broth or cream to restore its creamy texture without drying out.
FAQs
Can I substitute ground turkey or beef for ground chicken?
Absolutely! Ground turkey works well for a similar light texture, while beef will give a richer, heartier flavor. Just adjust your cooking time as needed to ensure they reach a safe internal temperature.
Do I have to use fresh sage, or will dried work?
Fresh sage is ideal for its vibrant flavor, but if you only have dried, use about one tablespoon. It’s more concentrated, so less goes a long way in the Baked Sage Chicken Meatballs with Parmesan Orzo Recipe.
Can I make this recipe gluten-free?
Yes! Swap the regular breadcrumbs for gluten-free breadcrumbs and ensure your chicken broth is gluten-free as well. The orzo can be replaced with a gluten-free pasta or quinoa for a similar texture.
Is there a way to make this recipe dairy-free?
To make the dish dairy-free, replace the Parmesan with a dairy-free cheese alternative and use coconut cream or a plant-based cream instead of heavy cream. This will alter the flavor slightly but still result in a creamy, delicious dish.
Can I cook the meatballs on the stovetop instead of baking them?
Yes, pan-frying the meatballs in a little olive oil over medium heat works well and results in a nice browned crust. Just be sure to cook them through completely to 165°F (74°C).
Final Thoughts
There’s something incredibly satisfying about the combination of baked sage chicken meatballs nestled over creamy Parmesan orzo — it’s cozy, flavorful, and surprisingly simple to make. This Baked Sage Chicken Meatballs with Parmesan Orzo Recipe is perfect whether you’re cooking for a busy weeknight or impressing guests, and once you try it, you’ll want to add it to your regular dinner rotation. Give it a go and savor every delicious bite!
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Baked Sage Chicken Meatballs with Parmesan Orzo Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This delicious recipe features tender baked chicken meatballs infused with fresh sage, served atop a creamy Parmesan orzo. Perfect for a comforting weeknight dinner, the meatballs are baked to juicy perfection while the orzo is cooked in a flavorful chicken broth and finished with cream and Parmesan cheese for a rich, satisfying 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 your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped sage, egg, minced garlic, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape Meatballs: Using your hands, form the mixture into 1-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
- Bake: Place the baking sheet in the oven and bake the meatballs for 20–25 minutes, until they are golden brown and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Cook Orzo: While the meatballs bake, bring the chicken broth to a boil in a saucepan. Add the orzo pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
- Creamy Sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese into the orzo. Stir continuously until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: Spoon the creamy Parmesan orzo onto plates, top with the baked sage chicken meatballs, and garnish with fresh parsley if desired. Serve immediately.
Notes
- Use fresh sage for the best flavor, but dried sage can be substituted if needed.
- Make sure not to overmix the meatball ingredients to keep the texture light and tender.
- Check the internal temperature of the meatballs with a meat thermometer to ensure they are safely cooked.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Leftover meatballs and orzo can be stored separately in airtight containers in the refrigerator for up to 3 days.
