Description
This hearty and flavorful recipe features baked sage chicken meatballs paired with creamy Parmesan orzo. The tender chicken meatballs are infused with fresh sage and Parmesan, baked to golden perfection, and served atop a rich, velvety orzo pasta cooked in chicken broth and finished with cream and Parmesan cheese. This comforting dish is perfect for an easy weeknight dinner that feels gourmet.
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 your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Make Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped fresh sage (or dried sage), beaten egg, minced garlic, salt, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 20 to 25 minutes, until they turn golden brown on the outside and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Cook Orzo: While the meatballs bake, bring the chicken broth to a boil in a saucepan. Add the orzo pasta and cook until al dente, typically about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Creamy Sauce: Lower the heat and stir in the heavy cream and grated Parmesan cheese into the cooked orzo until the cheese melts and you have a creamy sauce. 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. Serve immediately while warm.
Notes
- Use fresh sage for the best flavor, but dried sage is a good substitute if fresh is unavailable.
- You can swap heavy cream for half-and-half for a lighter sauce, but it will be less creamy.
- Breadcrumbs help bind the meatballs and keep them moist; panko can be used for a lighter texture.
- To ensure perfectly cooked meatballs, use a meat thermometer to check the internal temperature.
- Leftover meatballs and orzo can be stored separately in airtight containers in the refrigerator for up to 3 days.
