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
Scale
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.
