Description
This Tuscan Chicken Meatball Orzo recipe combines tender, flavorful chicken meatballs with creamy orzo pasta in a rich, herb-infused sauce featuring sun-dried tomatoes and fresh spinach. Perfectly cooked on the stovetop, this comforting meal is ideal for an easy weeknight dinner with Italian-inspired flavors.
Ingredients
Scale
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 and Sauce
- 1 tablespoon unsalted butter
- 1 large shallot, diced
- 2 teaspoons garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- â…“ 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
- Prepare and Cook Meatballs: In a bowl, gently combine ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, whole milk, breadcrumbs, minced garlic, and finely chopped yellow onion. Form the mixture into meatballs about 1 tablespoon each. Heat olive oil in a skillet over medium heat and brown the meatballs, cooking until they are cooked through. Remove meatballs from skillet and set aside.
- Sauté Aromatics: Using the same skillet, melt unsalted butter. Add diced shallots and cook until softened and translucent. Stir in minced garlic and cook briefly to release flavor.
- Add Liquids and Vegetables: Pour in chicken broth while scraping up any browned bits from the skillet bottom. Add diced sun-dried tomatoes, baby spinach, fresh thyme, fresh rosemary, and kosher salt. Cook until the spinach wilts and the herbs release their aroma.
- Cook Orzo in Sauce: Stir in orzo pasta, heavy cream, and grated Parmesan cheese. Bring the mixture to a gentle simmer, then cover and reduce heat. Let it cook for 12 to 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Meatballs Back: During the last 5 minutes of cooking, nestle the cooked meatballs into the orzo mixture to heat through and finish cooking the pasta to al dente.
- Rest and Serve: Remove the skillet from heat and let the dish rest for 5 minutes. This allows the sauce to thicken slightly. Garnish with additional grated Parmesan cheese and serve warm.
Notes
- For best results, soak sun-dried tomatoes in hot water before dicing to soften them.
- Ensure meatballs are cooked through when browning; an internal temperature of 165°F (74°C) is recommended.
- Stir the orzo occasionally during simmering to avoid sticking to the skillet bottom.
- This recipe is best served immediately but can be refrigerated and reheated gently.
