If you love comforting meals that bring a little taste of Italy into your kitchen, then you are going to adore this Tuscan Chicken Meatball Orzo Recipe. It’s a beautiful marriage of juicy, herb-laden chicken meatballs nestled in a creamy, flavorful orzo pasta infused with sun-dried tomatoes, fresh herbs, and spinach. This dish is not only a feast for the eyes but also deeply satisfying with every spoonful, capturing the rustic charm of Tuscany in a way that’s easy enough for any weeknight. The balance of textures and savory flavors makes this recipe an absolute keeper in my rotation.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this Tuscan Chicken Meatball Orzo Recipe. Each simple component plays a crucial role in bringing out that harmonious blend of flavors, textures, and vibrant colors that make this dish so special.
- Ground chicken: A lean and tender base for the meatballs, perfect for soaking up herbs and spices.
- Large egg: Acts as a binder, ensuring the meatballs hold their shape and stay juicy.
- Grated Parmesan cheese: Adds a nutty, salty depth to both the meatballs and the creamy orzo.
- Fresh parsley: Brings freshness and a hint of brightness to cut through richness.
- Kosher salt: Essential for seasoning and balancing the flavors throughout the dish.
- Black pepper: Offers just a touch of sharp heat to enhance the overall taste.
- Whole milk: Adds moisture to keep meatballs tender and flavorful.
- Fine dry breadcrumbs: Help bind the meatballs while keeping them light.
- Garlic: Infuses both meatballs and sauce with a savory aroma.
- Yellow onion: Brings sweetness and texture to the meatball mixture.
- Extra virgin olive oil: Perfect for browning meatballs and adding a subtle fruity flavor.
- Unsalted butter: Used to sauté shallots, adding richness to the orzo base.
- Shallot: Mild and sweet, it gently flavors the sauce without overpowering.
- Chicken broth: Forms the flavorful liquid base that cooks the orzo and ties everything together.
- Sun-dried tomatoes: Their tangy, intense flavor gives the dish a delightful bite and gorgeous color.
- Baby spinach: Adds a nutrient boost with fresh, leafy greens that wilt perfectly into the sauce.
- Fresh thyme and rosemary: These fragrant herbs give the dish its unmistakable Tuscan flair.
- Orzo pasta: Tiny pasta that cooks quickly and soaks up the creamy sauce beautifully.
- Heavy cream: Creates that rich, velvety texture that makes this dish feel special and comforting.
How to Make Tuscan Chicken Meatball Orzo Recipe
Step 1: Make the Meatballs
Start by combining ground chicken, beaten egg, grated Parmesan, fresh parsley, salt, black pepper, milk, breadcrumbs, minced garlic, and finely chopped yellow onion in a large bowl. Gently mix everything together—avoid overworking the meat to keep the meatballs tender. Shape into meatballs about one tablespoon each. In a skillet over medium heat, warm a tablespoon of olive oil and brown your meatballs until cooked through and beautifully golden on all sides. Once done, set them aside so you can use the same pan for the sauce.
Step 2: Sauté Aromatics
In the same skillet, add a tablespoon of unsalted butter and melt it over medium heat. Toss in the diced shallot and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and stir for another minute until fragrant. This step builds a delicate, flavor-packed base that makes the whole dish sing.
Step 3: Build the Sauce
Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan—this little trick adds layers of savory flavor. Add your diced sun-dried tomatoes, baby spinach, fresh thyme, rosemary, and a teaspoon of kosher salt. Stir everything together and cook just until the spinach wilts, which only takes a few minutes. At this point, the sauce is already bursting with color and fresh herb fragrance.
Step 4: Cook the Orzo
Stir in the orzo pasta, heavy cream, and one cup of grated Parmesan cheese. Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Let the orzo cook slowly for about 12 to 15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the luscious cream and broth, resulting in a perfectly creamy consistency.
Step 5: Combine and Finish Cooking
During the last five minutes of cooking, gently nestle the browned chicken meatballs into the orzo mixture. Continue to cook on low heat until the orzo is tender but still has a slight bite—al dente—and the meatballs are warmed through. This step lets the flavors marry beautifully and ensures every bite is deliciously satisfying.
Step 6: Rest and Serve
Remove the skillet from the heat and allow the Tuscan Chicken Meatball Orzo Recipe to rest for about five minutes. This brief pause helps the flavors settle and the sauce thicken slightly. Before serving, garnish generously with more grated Parmesan cheese to add that irresistible cheesy finish.
How to Serve Tuscan Chicken Meatball Orzo Recipe
Garnishes
Sprinkling extra Parmesan cheese on top before serving elevates the creaminess and adds a delightful salty kick. Freshly chopped parsley or a few leaves of basil also brighten the dish, offering a pop of color and fresh herbal notes that complement the rich sauce perfectly.
Side Dishes
This hearty Tuscan Chicken Meatball Orzo Recipe pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, balancing the richness of the main dish. Garlic bread or a crusty baguette is another great choice—it’s perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
If you want to impress guests, serve the dish in shallow bowls, placing the meatballs front and center atop the orzo. Garnish with a sprig of rosemary and a drizzle of good quality olive oil. For a festive touch, scatter toasted pine nuts or a few halved cherry tomatoes on top for extra texture and color pops.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. The meatballs will stay moist, and the orzo will absorb more flavor overnight, often tasting even better the next day.
Freezing
This Tuscan Chicken Meatball Orzo Recipe freezes wonderfully. Place portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. For best results, freeze meatballs and orzo together to maintain the creamy sauce’s perfect consistency upon reheating.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream if needed to loosen the sauce. Using the microwave works too—just heat in short bursts to avoid drying out the meatballs.
FAQs
Can I use turkey instead of chicken for the meatballs?
Absolutely! Ground turkey is a great substitute that will yield similar tenderness and flavor. Just be sure not to overmix to keep meatballs juicy.
Is it possible to make this recipe dairy-free?
Yes, you can swap out Parmesan and heavy cream for dairy-free alternatives like nutritional yeast and coconut cream, respectively. Keep in mind the flavor and texture will differ slightly but still be delicious.
Can I prepare the meatballs ahead of time?
Yes, you can make the meatballs a day in advance and keep them refrigerated. When ready to cook, simply brown them fresh before adding to the orzo, or you can brown them earlier and reheat with the pasta.
What if I don’t have orzo pasta? What can I use instead?
Small pasta shapes like acini di pepe, couscous, or even small pearl pasta can be substituted if you don’t have orzo. Just adjust cooking time as needed.
How do I know when the orzo is perfectly cooked?
Orzo should be tender but still slightly firm to the bite, which is al dente. Taste a little at around 12 minutes of simmering and cook longer if needed, stirring gently to avoid clumping.
Final Thoughts
This Tuscan Chicken Meatball Orzo Recipe is one of those dishes that feels like a warm hug on a plate. It’s bursting with rich, comforting flavors but stays fresh and bright thanks to the herbs and sun-dried tomatoes. Give this recipe a try next time you crave something satisfying yet elegant—it’s guaranteed to become a new favorite you’ll want to make over and over again.
Print
Tuscan Chicken Meatball Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Chicken Meatball Orzo is a hearty and comforting one-pan meal featuring tender chicken meatballs simmered in a creamy sauce with sun-dried tomatoes, fresh herbs, and spinach. The orzo pasta soaks up the flavorful sauce perfectly, making it an ideal dish for a cozy dinner with a rich blend of Italian-inspired ingredients.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (61 g) whole milk
- ¼ cup (27 g) fine dry breadcrumbs, plain
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Pasta and Sauce
- 1 tablespoon unsalted butter
- 1 large shallot, diced
- 2 teaspoons garlic, minced
- 1 ½ cups (12 ounces / 360 g) chicken broth
- â…“ cup (about 6 whole) sun-dried tomatoes, soaked in hot water, and diced
- 3 cups (90 g) baby spinach
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 cup (112 g) orzo pasta
- 1 ½ cups (357 g) heavy cream
- 1 cup (100 g) grated Parmesan cheese, plus more for garnish
Instructions
- Make Meatballs: In a large bowl, combine the ground chicken, beaten egg, grated Parmesan, fresh parsley, kosher salt, black pepper, whole milk, breadcrumbs, minced garlic, and finely chopped onion. Gently mix the ingredients together to ensure even distribution without overworking the meat.
- Cook Meatballs: Form the mixture into meatballs about 1 tablespoon in size. Heat the extra virgin olive oil in a skillet over medium heat and brown the meatballs on all sides, cooking until they are cooked through. Once done, remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt unsalted butter. Add diced shallots and sauté until softened and translucent. Stir in minced garlic and cook briefly until fragrant.
- Build Sauce: Pour in the chicken broth while scraping the bottom of the skillet to release any browned bits. Add the diced sun-dried tomatoes, baby spinach, fresh thyme, fresh rosemary, and kosher salt. Cook until the spinach wilts and the flavors meld.
- Cook Orzo: Stir in orzo pasta, heavy cream, and grated Parmesan cheese into the sauce. Bring the mixture to a simmer, then cover and reduce the heat. Let it simmer gently for 12 to 15 minutes, stirring occasionally to prevent sticking, until the orzo is almost tender.
- Combine and Finish: Add the browned meatballs back into the skillet during the last 5 minutes of cooking. Continue cooking until the orzo is al dente and the meatballs are heated through.
- Rest and Serve: Remove the skillet from heat and let the dish rest for 5 minutes to thicken slightly. Garnish with additional grated Parmesan cheese before serving for extra richness and flavor.
Notes
- For best results, soak sun-dried tomatoes in hot water to rehydrate before dicing.
- Be gentle when mixing meatball ingredients to keep them tender.
- Stir the orzo occasionally while simmering to avoid sticking and ensure even cooking.
- Allowing the dish to rest off heat helps the sauce thicken nicely.
- Use fresh herbs like thyme and rosemary to highlight Tuscan flavors.
