Description
Discover how to make flavorful Sage Chicken Meatballs with our easy recipe! Try it now!
Ingredients
Scale
For the Meatballs:
- ¼ cup breadcrumbs
- 1 egg
- 2 Tbsp. butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp. Italian seasoning
- ½ tsp. garlic powder
- ¼ tsp. crushed red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 Tbsp. fresh sage, minced
- 2 Tbsp. fresh parsley, minced
- ½ tsp. salt
- ⅛ tsp. black pepper
- 1 lb. ground chicken
For the Parmesan Orzo:
- 1 cup orzo pasta
- 16 oz. chicken or vegetable broth
- 2 Tbsp. butter
- 2 Tbsp. shallot, minced
- 2 Tbsp. sage leaves, minced
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 Tbsp. parsley, minced
- 4 oz. fresh spinach
Instructions
- Step 1: For the Meatballs:
- Step 2: Preheat the Oven:
- Step 3: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet and set it aside.
- Step 4: Prepare the Meatball Mixture:
- Step 5: In a large bowl, combine breadcrumbs, egg, melted butter, minced shallot, garlic, Italian seasoning, garlic powder, crushed red pepper (if using), Parmesan cheese, sage, parsley, salt, and pepper. Mix everything together.
- Step 6: Form the Meatballs:
- Step 7: Add the ground chicken to the mixture and gently combine with your hands. Be careful not to overmix. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Step 8: Bake the Meatballs:
- Step 9: Bake the meatballs for about 20 minutes, or until they reach an internal temperature of 165ºF. Remove from the oven and set aside.
- Step 10: For the Parmesan Orzo:
- Step 11: Cook the Orzo:
- Step 12: In a large pot, bring the chicken broth to a boil. Add the orzo, cover, and simmer for about 10 minutes, stirring occasionally, until the pasta is tender and the liquid is absorbed.
- Step 13: Prepare the Sauce:
- Step 14: In a separate skillet, melt the butter over medium heat. Add the shallot and sage, sautéing for about 2 minutes until fragrant. Reduce the heat to low.
- Step 15: Finish the Orzo:
- Step 16: Stir the cooked orzo into the skillet, then add the Parmesan cheese, heavy cream, butter, spinach, and parsley. Stir until the cheese has melted and the spinach is wilted.
- Step 17: Serve:
- Step 18: Serve the baked sage chicken meatballs over the creamy Parmesan orzo, garnishing with extra sage and Parmesan cheese if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg