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Baked Chicken Meatballs with Orzo and Parmesan Cream Sauce

Looking for a new pasta night hit? This chicken meatballs with orzo recipe is sure to make the rotation. Served in a buttery cream sauce with your favorite tiny cut of pasta, these herbaceous chicken meatballs are super easy to make, yet BIG on flavor.

meatballs and orzo in pan
  • prep time

    20min

  • cook time

    40min

  • total time

    1hrs

  • Serving size

    6-8

  • recipe category pasta

  • cuisine type italian

  • level simple

recipe by: delallo

Ingredients

Directions

  • Preheat the oven to 450°F. Prepare a sheet pan with a piece of parchment paper and lightly oil the paper.
  • Add the breadcrumbs, ground chicken, garlic, pecorino, sage, parsley, thyme and salt to a large bowl. Mix until incorporated.
  • Form the mixture into approximately 15-16 (2-ounce) meatballs, packing them tightly. Place them onto the prepared sheet pan. Drizzle with olive oil and bake on the top rack of the oven for 25-30 minutes, or until golden and cooked through.
  • Meanwhile, heat butter in a large saute pan over medium heat and cook until melted.
  • Add the shallots to the butter and season with a pinch of salt. Cook for about 2 minutes.
  • Stir in the orzo. Pour in the white wine and bring to a simmer and cook for 2 minutes. Stir in the chicken stock. Bring to a simmer then reduce the heat to medium-low, and cook for about 6 more minutes, stirring often.
  • Add in the heavy cream and parmesan. Bring to a simmer to let the cheese melt. Add the spinach and cook until wilted. Season with salt to taste.
  • Add the cooked meatballs, garnish with freshly cracked black pepper, more parmesan, and serve.

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Baked Chicken Meatballs with Orzo and Parmesan Cream Sauce

Looking for a new pasta night hit? This chicken meatballs with orzo recipe is sure to make the rotation. Served in a buttery cream sauce with your favorite tiny cut of pasta, these herbaceous chicken meatballs are super easy to make, yet BIG on flavor.