Description
This Tuscan Chicken Meatballs and Orzo recipe delivers a comforting and flavorful one-pan meal featuring tender ground chicken meatballs simmered in a creamy, savory Tuscan-style orzo with sun dried tomatoes, garlic, and fresh spinach. Perfect for a cozy weeknight dinner, this dish combines Italian herbs and Parmesan with a creamy broth to create a rich and satisfying experience.
Ingredients
Chicken Meatballs
- 1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams)
- ½ cup dry breadcrumbs (55 grams)
- ½ cup Parmesan cheese (35 grams)
- ¼ cup milk
- 1 egg
- ¼ cup fresh parsley (finely chopped, optional)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 2 cloves minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons oil (for the pan)
Creamy Tuscan Orzo
- ¼ cup sun dried tomatoes
- 1 tablespoon tomato paste
- 2 cloves garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- 2½ cups low sodium chicken broth
- 1½ cups dry orzo pasta (about 270 grams)
- ⅔ cup cream (18%-35% fat)
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, fresh parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Stir well until just combined, taking care not to overmix to maintain tender meatballs. Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
- Shape the meatballs: Roll the mixture into meatballs approximately 1 to 1¼ inches in diameter.
- Sear the meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Place the meatballs in the skillet and sear them on all sides until they turn golden brown, ensuring they develop a flavorful crust.
- Keep meatballs warm: Remove the seared meatballs from the skillet and set them aside on a plate. Cover with foil to keep warm while preparing the orzo.
- Prepare the creamy Tuscan sauce base: In the same skillet, add the sun dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook over medium heat for 1-2 minutes, stirring frequently, to release the flavors.
- Add broth and bring to boil: Pour in the low sodium chicken broth, scraping the bottom of the skillet with a wooden spoon to lift any browned bits left from the meatballs. Bring the mixture to a gentle boil.
- Cook the orzo: Stir in the dry orzo pasta, cream, shredded Parmesan cheese, and adjust salt and pepper to taste. Place the meatballs on top, then cover the skillet. Reduce the heat to medium-low and simmer for 10 minutes, or until the orzo is al dente. The mixture may look liquidy initially but will thicken as it cooks.
- Finish with spinach: Stir in the chopped fresh spinach, allowing it to wilt gently into the sauce. Taste and adjust seasoning if necessary before serving.
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Letting the breadcrumb mixture rest helps create moist meatballs.
- Use low sodium chicken broth to control the saltiness of the dish.
- The orzo will absorb liquid as it cooks; avoid adding extra broth unless necessary.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- For a spicier dish, increase red chili flakes to taste.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
