Tuscan Chicken Meatballs and Orzo Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- Form Meatballs: Roll the mixture into 1 to 1¼ inch diameter meatballs, ensuring even size for uniform cooking.
- 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.
- 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.
- 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.
- 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.
- 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
