Creamy Chicken Meatballs with Fresh Orzo
A comforting dish featuring tender chicken meatballs in a creamy sauce served over fresh orzo, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Skillet
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken Main ingredient for the meatballs.
- 1 cup Breadcrumbs Helps bind the meatballs together.
- ½ cup Parmesan Cheese Adds richness to the meatballs.
- 1 large Egg Acts as a binding agent.
- 2 cloves Garlic Minced for flavor.
- ¼ cup Fresh Parsley Chopped for freshness.
- to taste Salt and Pepper Essential seasonings.
Sauce Ingredients
- 2 tablespoons Olive Oil For cooking the meatballs.
- 2 cups Chicken Broth Base for the creamy sauce.
- 1 cup Heavy Cream Makes the sauce creamy.
- 1 cup Fresh Orzo Base of the dish.
- 1 zest Lemon Adds brightness to the dish.
- 2 cups Fresh Spinach Adds nutrition and color.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, garlic, parsley, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into meatballs and place them on a lined baking sheet.
- Bake the meatballs for 20-25 minutes until cooked through.
- While the meatballs are baking, boil salted water and cook the orzo according to package instructions.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add chicken broth and simmer for 5 minutes.
- Stir in heavy cream and let it simmer for 3-4 minutes until slightly thickened. Add lemon zest.
- Add spinach to the sauce and stir until wilted.
- Combine the baked meatballs with the sauce, then add the cooked orzo and toss everything together.
- Serve immediately, garnished with parsley or Parmesan if desired.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently.