Tuscan Chicken Meatballs and Orzo Recipe

Introduction

This Tuscan Chicken Meatballs and Orzo dish is an easy, one-pan meal that the whole family will love. Featuring flavorful homemade chicken meatballs, sun-dried tomatoes, garlic, Italian herbs, and creamy Parmesan spinach orzo, it’s a comforting and satisfying dinner perfect any night of the week.

Ingredients

• 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 minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 tablespoons oil (for the pan)
• 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

1. Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until combined, being careful not to overmix. Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb moisture.
2. Step 2: Roll the chicken mixture into meatballs about 1 to 1¼ inches in diameter.
3. Step 3: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Sear the meatballs on all sides until golden brown, then remove them to a plate and cover with foil to keep warm.
4. Step 4: 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, stirring frequently.
5. Step 5: Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the mixture to a low boil.
6. Step 6: Stir in the orzo pasta, cream, shredded Parmesan, and a pinch of salt and pepper. Place the meatballs on top, cover the skillet, and simmer over medium-low heat for 10 minutes, or until the orzo is al dente. The liquid may look thin at first but will thicken as it cooks.
7. Step 7: Stir in the chopped fresh spinach, taste and adjust seasonings as needed. Serve warm.

Tips & Variations

• For extra flavor, add a splash of white wine to the sauce after cooking the garlic and sun-dried tomatoes.
• Use whole wheat orzo or gluten-free pasta as a substitute depending on dietary preferences.
• If fresh spinach isn’t available, frozen chopped spinach can be used—just thaw and drain it before adding.
• To make ahead, prepare the meatballs and sauce separately, then reheat gently on the stove before combining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if the orzo has thickened too much. This dish is not ideal for freezing due to the cream and pasta but can be stored briefly in the fridge with best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute. The cooking process remains the same, but turkey may be slightly leaner, so consider adding a bit more moisture like milk or an extra egg to keep the meatballs tender.

How do I know when the meatballs are fully cooked?

Cook the meatballs until they are golden brown on all sides and no longer pink inside. Using a meat thermometer, the internal temperature should reach 165°F (74°C) for safe consumption.

Tuscan Chicken Meatballs and Orzo Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Tuscan Chicken Meatballs and Orzo is a flavorful and easy one-pan meal featuring tender chicken meatballs combined with sun-dried tomatoes, garlic, Italian herbs, spinach, and creamy Parmesan orzo. This dish offers a comforting and hearty menu perfect for a family dinner, with a tasty blend of protein and vegetables in a creamy sauce.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

For Cooking Meatballs

• 2 tablespoons oil

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

1. Make the Chicken Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Stir well until just mixed, avoiding overmixing. Let the mixture rest for 10-20 minutes to allow the breadcrumbs to absorb moisture.
2. Form Meatballs: Roll the mixture into 1 to 1¼ inch diameter meatballs, ensuring even size for uniform cooking.
3. Sear Meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Once hot, sear the meatballs on all sides until golden brown, about 3-4 minutes per side. Remove meatballs from the skillet and set aside on a plate; cover with foil to keep warm.
4. Prepare the Sauce 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, stirring frequently to release the flavors and lightly toast the garlic and spices.
5. Add Broth and Deglaze: Pour in the low sodium chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the mixture to a low boil.
6. Cook Orzo and Simmer: Stir in dry orzo pasta, cream, Parmesan cheese, additional salt and pepper to taste, then place the seared meatballs on top. Cover the skillet and simmer over medium-low heat for 10 minutes, or until the orzo is al dente and the sauce thickens. The sauce may look liquidy at first but will thicken as it cooks.
7. Finish with Spinach and Serve: Stir in chopped fresh spinach until wilted. Taste and adjust seasonings as needed. Serve hot for a comforting and delicious meal.

Notes

• Do not overmix the meatball mixture to keep the meatballs tender and moist.
• Letting the meatball mixture rest helps the breadcrumbs soak moisture and bind the meatballs better.
• Searing the meatballs before simmering adds a lovely golden crust and deeper flavor.
• Use low sodium chicken broth to control salt content, but adjust seasoning as needed.
• This dish can be made with ground turkey if preferred, but adjust cooking time accordingly.
• For a lower-fat version, use light cream or half-and-half instead of full cream.

Keywords: Tuscan chicken meatballs, creamy orzo, one pan meal, Italian meatballs, sun dried tomatoes, spinach pasta, comfort food