Baked Sage Chicken Meatballs Orzo (Printable Version)
Juicy chicken meatballs seasoned with sage, paired with creamy parmesan orzo for a comforting weeknight dinner.
# Ingredients:
→ Baked Sage Chicken Meatballs
01 -
60 g fresh Italian bread, diced
02 -
120 ml warm water
03 -
30 g unsalted butter
04 -
1 shallot, minced
05 -
4 garlic cloves, minced
06 -
1 teaspoon granulated garlic
07 -
0.25 teaspoon crushed red pepper flakes
08 -
680 g ground chicken thigh
09 -
25 g grated Parmesan cheese
10 -
2 tablespoons chopped fresh sage
11 -
2 tablespoons chopped fresh parsley
12 -
0.5 teaspoon kosher salt
→ Parmesan Orzo
13 -
30 g unsalted butter
14 -
8 fresh sage leaves
15 -
1 shallot, thinly sliced
16 -
200 g orzo
17 -
240 ml dry white wine
18 -
1 small handful fresh thyme sprigs, tied with kitchen twine
19 -
360 ml chicken stock
20 -
80 ml heavy cream
21 -
60 g fresh spinach leaves
22 -
25 g grated Parmesan cheese, plus extra for serving
23 -
Freshly cracked black pepper, to taste
# Steps:
01 -
Place diced Italian bread in a large bowl and pour over the warm water. Submerge and soak for at least 5 minutes until the bread is fully hydrated.
02 -
Heat a skillet over medium heat. Melt the butter and add the minced shallot and garlic. Sauté until softened, then add granulated garlic and crushed red pepper flakes. Remove from heat and allow to cool slightly.
03 -
Combine ground chicken, soaked bread, Parmesan, sage, parsley, kosher salt, and the cooked shallot mixture in the bowl. Mix thoroughly until integrated, then form into 15 meatballs, approximately 55 g each.
04 -
Arrange meatballs on a parchment-lined, lightly oiled baking tray. Drizzle with a little olive oil. Bake on the top oven rack at 232°C for 25-30 minutes until golden and cooked through.
05 -
Wipe out the skillet and set over medium heat. Melt butter, then add sage leaves. Crisp sage in the butter until golden, then transfer leaves with a slotted spoon to a paper towel.
06 -
Add thinly sliced shallots to the browned butter and season with a pinch of salt. Sauté for 2 minutes. Stir in orzo and cook briefly before adding white wine and thyme bundle. Simmer 2 minutes.
07 -
Pour in chicken stock and bring to a simmer. Lower heat and cook, stirring often, for about 6 minutes until orzo is almost tender.
08 -
Add heavy cream, spinach, and Parmesan to the orzo. Stir and simmer until the spinach is wilted and cheese melted. Season with salt and remove thyme sprigs.
09 -
Serve the baked chicken meatballs over Parmesan orzo. Garnish with crispy sage leaves, freshly cracked black pepper, extra Parmesan, and optional chopped parsley or thyme.
# Notes:
01 -
Ensure meatballs are compact to maintain shape during baking.
02 -
Crisping sage infuses the butter, enhancing orzo flavor.