Sage Chicken Meatballs Orzo (Printable Recipe)
Tender chicken meatballs loaded with sage, teamed up with creamy cheesy orzo—your weeknight cozy dinner fix.
# Ingredients You'll Need:
→ Sage Chicken Meatballs Oven-Baked
01 -
0.5 teaspoon kosher salt
02 -
2 tablespoons chopped fresh parsley
03 -
2 tablespoons chopped fresh sage
04 -
25 g grated Parmesan cheese
05 -
680 g ground chicken thigh
06 -
0.25 teaspoon crushed red pepper flakes
07 -
1 teaspoon granulated garlic
08 -
4 garlic cloves, minced
09 -
1 shallot, minced
10 -
30 g unsalted butter
11 -
120 ml warm water
12 -
60 g fresh Italian bread, diced
→ Cheesy Orzo with Sage
13 -
Freshly cracked black pepper, to taste
14 -
25 g grated Parmesan cheese, plus extra for serving
15 -
60 g fresh spinach leaves
16 -
80 ml heavy cream
17 -
360 ml chicken stock
18 -
1 small handful fresh thyme sprigs, tied with kitchen twine
19 -
240 ml dry white wine
20 -
200 g orzo
21 -
1 shallot, thinly sliced
22 -
8 fresh sage leaves
23 -
30 g unsalted butter
# Steps to Follow:
01 -
Pile the orzo on the plate, top with chicken meatballs, then sprinkle on some crispy sage, more cheese, and a pinch of black pepper. If you want, add some fresh parsley or thyme to finish.
02 -
Dump in heavy cream, spinach, and a handful of Parmesan cheese to the orzo. Stir and let it cook until the cheese is gooey and the spinach is all wilted. Toss the thyme out and give it a little salt if needed.
03 -
Pour chicken stock into your pan and let it gently bubble. Lower the heat a bit and give it a stir now and then. Do this for around 6 minutes, until the orzo is almost there but still a touch firm.
04 -
Add those sliced shallots to the golden brown butter and toss in a pinch of salt. Cook for 2 minutes. Throw in the orzo, let it toast a bit, then pour in the wine and thyme. Let it all simmer for another 2 minutes.
05 -
Give your skillet a quick wipe, drop in some butter, and heat it up. Add sage leaves. Fry them until they're crisp, scoop them out, and place on a paper towel to dry out.
06 -
Lay the meatballs out on a baking sheet lined with parchment and oiled up a bit. Drizzle some olive oil over them. Slide the tray into a preheated oven at 232°C on the top rack. Bake for roughly 25 to 30 minutes. They should look nicely browned when they're done.
07 -
In a big bowl, toss in your chicken, soaked bread, Parmesan, sage, parsley, salt, and that cooked shallot mix. Use your hands to mix everything really well. Roll out 15 balls, each one should be about 55 grams.
08 -
Put a skillet on medium heat, melt the butter in there, and drop in your chopped shallot and garlic. Sauté till it's soft and smells great. Add granulated garlic and chili flakes, then take it off the heat and let it cool for a moment.
09 -
Toss the diced bread into a big bowl and pour the warm water over the top. Make sure all the bread soaks up the water and leave it for about 5 minutes so it's good and soft.
# Extra Tips:
01 -
Make sure your meatballs are packed tight so they don't fall apart as they cook.
02 -
Letting sage sizzle in the butter makes the orzo taste way better.