Description
This Tuscan Chicken Meatball Orzo recipe is a comforting, creamy one-pan meal featuring tender chicken meatballs, sautéed aromatics, sun-dried tomatoes, and fresh herbs simmered with orzo pasta in a rich Parmesan cream sauce. Perfect for a satisfying weeknight dinner, it combines rustic Italian flavors with a delicate, smooth texture.
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 ground chicken, beaten egg, grated Parmesan cheese, chopped parsley, kosher salt, black pepper, whole milk, fine dry breadcrumbs, minced garlic, and finely chopped yellow onion. Mix gently to combine without overworking the meat.
- Form and Brown Meatballs: Shape the mixture into bite-sized meatballs, approximately 1 tablespoon each. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat, then brown the meatballs on all sides until cooked through and golden brown. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt 1 tablespoon unsalted butter. Add the diced shallots and cook until softened, about 2-3 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Build Sauce: Pour in 1 ½ cups chicken broth, scraping up any browned bits from the bottom of the skillet to add flavor. Add soaked and diced sun-dried tomatoes, baby spinach, chopped fresh thyme, fresh rosemary, and 1 teaspoon kosher salt. Cook until the spinach wilts, about 2-3 minutes.
- Cook Orzo: Stir in 1 cup orzo pasta, 1 ½ cups heavy cream, and 1 cup grated Parmesan cheese. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let it simmer for 12-15 minutes, stirring occasionally to prevent sticking until the orzo is tender and creamy.
- Combine and Finish: Add the browned meatballs back into the skillet during the last 5 minutes of cooking. Continue cooking until the meatballs are heated through and the orzo is al dente.
- Rest and Serve: Remove the skillet from heat and let the dish rest for 5 minutes to thicken slightly. Garnish with extra grated Parmesan cheese and serve warm.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or use reduced-fat milk, but the sauce will be less creamy.
- Make sure to soak sun-dried tomatoes in hot water to soften and rehydrate them before adding to the dish for a better texture.
- You can prepare the meatballs ahead of time and refrigerate or freeze them, then add to the pasta sauce when ready to cook.
- Adjust herbs according to taste; thyme and rosemary provide a classic Tuscan flavor but basil or oregano could be interesting alternatives.
- If you prefer, bake the meatballs instead of frying to reduce added oil.
