Name: Baked Sage Chicken Meatballs with Parmesan Orzo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 oz fresh Italian bread, diced; ½ cup warm water; 2 tbsp unsalted butter; 1 shallot, minced; 4 garlic cloves, minced; 1 tsp garlic powder; ¼ tsp crushed red pepper flakes; 1½ lbs ground chicken thighs; ¼ cup grated Parmesan cheese; 2 tbsp chopped fresh sage; 2 tbsp chopped fresh parsley; ½ tsp kosher salt; Olive oil for drizzling; 2 tbsp unsalted butter (for orzo); 8 fresh sage leaves; 1 shallot, thinly sliced; 1 cup orzo pasta; 1½ cups chicken broth; 1 small bundle fresh thyme sprigs (tied with kitchen twine); ⅓ cup heavy cream; 2 oz fresh spinach (about 2 cups); ¼ cup grated Parmesan cheese (plus more for garnish); Salt and freshly ground black pepper to taste

Description

Delicious Baked Sage Chicken Meatballs served with creamy Parmesan Orzo.

Ingredients

Scale

2 oz fresh Italian bread, diced
½ cup warm water
2 tbsp unsalted butter
1 shallot, minced
4 garlic cloves, minced
1 tsp garlic powder
¼ tsp crushed red pepper flakes
1½ lbs ground chicken thighs
¼ cup grated Parmesan cheese
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley
½ tsp kosher salt
Olive oil for drizzling
2 tbsp unsalted butter (for orzo)
8 fresh sage leaves
1 shallot, thinly sliced
1 cup orzo pasta
1½ cups chicken broth
1 small bundle fresh thyme sprigs (tied with kitchen twine)
⅓ cup heavy cream
2 oz fresh spinach (about 2 cups)
¼ cup grated Parmesan cheese (plus more for garnish)
Salt and freshly ground black pepper to taste

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Instructions

Preheat your oven to 450°F and line a baking sheet with parchment paper. Lightly brush with olive oil.
In a large bowl, soak the diced bread in warm water for 5 minutes until softened.
Melt butter in a skillet over medium heat. Sauté the minced shallot and garlic for about 1 minute, then stir in garlic powder and crushed red pepper. Remove from heat.
Add ground chicken, Parmesan cheese, sage, parsley, salt, and the sautéed mixture to the soaked bread. Mix well until fully combined.
Shape the mixture into 15 meatballs (about 2 oz each) and place them on the prepared baking sheet. Drizzle lightly with olive oil.
Bake on the top rack for 25-30 minutes, or until golden and cooked through.
Wipe out the skillet and return it to medium heat. Melt butter, then add sage leaves and cook until crispy. Remove sage with a slotted spoon and set aside.
Add sliced shallots to the skillet and cook for about 2 minutes, seasoning with a pinch of salt.
Stir in the orzo and toast slightly for about 1 minute. Pour in chicken broth and add the thyme bundle. Bring to simmer, reduce heat to medium-low, and cook for about 6 minutes, stirring often.
Add heavy cream, spinach, and Parmesan. Continue stirring until spinach wilts and cheese melts. Adjust salt to taste. Remove thyme sprigs before serving.
Spoon the creamy orzo onto plates and top with the baked chicken meatballs.
Garnish with crispy sage leaves, freshly ground black pepper, extra Parmesan, and optional chopped herbs like parsley or thyme.

Notes

Ensure the chicken meatballs reach an internal temperature of 165°F.
Feel free to substitute ground turkey for ground chicken.
Top with additional herbs for extra flavor if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking and Stovetop Cooking
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 540
Sugar: 2g
Sodium: 850mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 33g
Cholesterol: 120mg