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
Scale
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.
