Description
Succulent sage chicken meatballs nestled on a bed of creamy parmesan orzo create a comforting Italian-inspired dinner. Herbaceous and tender, these meatballs bring warmth to your plate, inviting you to savor each delightful bite.
Ingredients
Scale
Main Protein:
- 1.5 pounds ground chicken thigh
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
Binding and Flavor Enhancers:
- 2 ounces (56 grams) fresh Italian bread, diced
- 1/2 cup warm water
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 teaspoon granulated garlic
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt
Orzo and Accompaniments:
- 1 cup orzo
- 2 tablespoons butter
- 8 sage leaves
- 1 shallot, thinly sliced
- 1 cup dry white wine
- 1 small handful fresh thyme sprigs, tied in kitchen twine
- 1.5 cups chicken stock
- 1/3 cup heavy cream
- 2 ounces (56 grams) fresh spinach (approximately 2 cups)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Freshly cracked black pepper
Instructions
- Craft a savory foundation by soaking bread cubes in warm water, which will help bind the meatballs and enhance their tenderness.
- Sauté finely chopped shallots and minced garlic in butter until they become translucent and fragrant, infusing the base with aromatic depth.
- Combine ground chicken with softened bread, grated Parmesan, chopped sage, parsley, and the sautéed aromatics, mixing gently to maintain a light texture.
- Meticulously shape the mixture into uniform meatballs, ensuring they are compact and will hold together during baking.
- Arrange the meatballs on a parchment-lined baking sheet, drizzling with olive oil to promote golden browning and prevent sticking.
- Roast in a preheated 450°F oven, rotating the pan midway to ensure even cooking and a rich, caramelized exterior.
- While meatballs bake, crisp sage leaves in butter, creating a fragrant garnish that will add visual and flavor complexity.
- Toast orzo in the same butter, developing a nutty undertone before deglazing with white wine and simmering with chicken stock.
- Incorporate heavy cream, wilted spinach, and Parmesan into the orzo, creating a luxurious, creamy base with vibrant green notes.
- Plate the golden meatballs atop the creamy orzo, garnishing with crispy sage leaves, freshly cracked pepper, and additional herbs for a restaurant-quality presentation.
Notes
- Swap ground chicken with turkey or plant-based alternatives for diverse dietary needs.
- Ensure meatballs are packed tightly to prevent crumbling during baking.
- Toast orzo briefly before adding liquid to enhance nutty flavor and prevent mushiness.
- Use fresh herbs for maximum aromatic impact and vibrant taste profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg