Description
Deliciously tender baked sage chicken meatballs paired with creamy Parmesan orzo pasta. This comforting meal features herb-infused ground chicken meatballs baked to golden perfection, served atop a luscious orzo cooked in chicken broth and finished with cream and Parmesan cheese. A perfect family-friendly dinner that is both easy to prepare and packed with savory flavors.
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 oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Make Meatballs: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, chopped sage, egg, minced garlic, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- Shape Meatballs: Form the mixture into 1-inch diameter balls using your hands. Place them evenly spaced on the prepared baking sheet to allow for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the meatballs for 20 to 25 minutes until they are golden brown and reach an internal temperature of 165°F (74°C) for safe consumption.
- Cook Orzo: While the meatballs bake, bring 2 cups of chicken broth to a boil in a medium saucepan. Add the orzo pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
- Creamy Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese into the cooked orzo until 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 for a pop of color and freshness.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- You can substitute dried sage for fresh if fresh is unavailable; use about 1 tablespoon dried.
- Check meatballs with a meat thermometer to ensure they are fully cooked.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently.
- For a lighter option, use low-fat cream or milk instead of heavy cream.
