Description
This Tuscan Chicken Meatballs and Orzo is a flavorful and easy one-pan meal perfect for the whole family. Featuring tender homemade chicken meatballs combined with sun-dried tomatoes, garlic, Italian herbs, Parmesan, spinach, and creamy orzo pasta, this dish blends hearty proteins with vibrant Mediterranean flavors for a satisfying dinner.
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 garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons oil (for pan frying)
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
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper. Stir gently to combine without overmixing. Let the mixture rest for 10-20 minutes to let breadcrumbs soak up excess moisture.
- Form Meatballs: Shape the mixture into meatballs about 1 to 1¼ inches in diameter, ensuring uniform size for even cooking.
- Sear Meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add meatballs and sear on all sides until they turn golden brown. Once browned, transfer the meatballs onto a plate and cover loosely with foil to keep warm.
- Cook Flavor Base: In the same skillet, add sun dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook for 1-2 minutes until fragrant and slightly softened.
- Add Broth and Boil: Pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon to release browned bits for extra flavor. Bring the mixture to a gentle boil.
- Simmer Orzo with Meatballs: Stir in dry orzo pasta, cream, and Parmesan cheese, along with a pinch of salt and pepper. Arrange the seared meatballs on top. Cover the skillet and simmer on medium-low heat for about 10 minutes until the orzo is tender and the sauce has thickened.
- Finish with Spinach and Season: Stir in the fresh chopped spinach and cook for an additional minute until wilted. Taste and adjust seasoning as needed before serving.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Resting the meatball mixture allows breadcrumbs to absorb moisture and helps the meatballs hold together better.
- Use low sodium chicken broth to control salt levels.
- If cream is unavailable, half-and-half can be substituted but may alter richness slightly.
- Adjust red chili flakes according to your preferred spice level.
