Name: Tuscan Chicken Meatballs and Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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 garlic, minced; 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

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Introduction

Enjoy a delicious twist on classic meatballs with these Tuscan Chicken Meatballs served alongside creamy, flavorful orzo. This comforting dish combines tender chicken meatballs with a rich, garlicky sauce and fresh spinach for a perfect weeknight dinner.

A dark skillet filled with creamy orzo pasta in a light orange sauce, mixed with spinach leaves and sun-dried tomato pieces scattered throughout. On top and mixed in are about twenty golden-brown meatballs with a cooked crust, some sprinkled with grated cheese. A wooden spoon rests on the right side of the pan. The pan is placed on a white marbled surface with a bunch of parsley on the left and two small clear bowls with shredded cheese and chopped herbs at the top. A dark blue cloth is under the pan's handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chicken (Maple Leaf Prime Raised Without Antibiotics, 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 garlic, minced
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons oil (for cooking)
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

Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley (if using), Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until all ingredients are just combined.
Step 2: Shape the mixture into meatballs about 1 to 1.5 inches in diameter.
Step 3: Heat oil in a large skillet over medium heat. Add meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Remove meatballs from skillet and set aside.
Step 4: In the same skillet, add sun dried tomatoes, tomato paste, minced garlic, salt, oregano, black pepper, and red chili flakes. Cook for 1-2 minutes until fragrant.
Step 5: Pour in chicken broth and bring to a boil. Stir in dry orzo pasta, reduce heat to a simmer, and cook uncovered for about 8-10 minutes, stirring occasionally, until orzo is tender and most of the broth is absorbed.
Step 6: Reduce heat to low. Stir in cream, shredded Parmesan cheese, and chopped spinach. Continue cooking until spinach wilts and sauce thickens slightly, about 2-3 minutes.
Step 7: Return meatballs to the skillet, gently stirring them into the orzo mixture to combine and heat through for another 2-3 minutes.
Step 8: Serve warm, garnished with extra Parmesan or fresh parsley if desired.

Tips & Variations

For a lower-fat option, substitute cream with half-and-half or whole milk.
Add a handful of sun dried tomatoes into the meatball mixture for extra flavor.
Use fresh herbs like basil or thyme instead of parsley for different flavor notes.
If you prefer, bake the meatballs at 400°F (200°C) for 15-20 minutes instead of pan-frying.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

A round black pan filled with about 20 browned meatballs evenly spread on top of a layer of creamy, light orange orzo pasta mixed with wilted dark green spinach leaves and small bits of sun-dried tomatoes. The pasta has a soft texture and is sprinkled with finely grated white cheese and chopped green herbs. The pan is placed on a blue cloth on a white marbled surface with two small clear bowls of grated cheese and chopped herbs near the top of the frame, and a bunch of fresh parsley on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought meatballs instead of making my own?

Yes, you can use pre-cooked or store-bought chicken meatballs to save time. Just add them to the creamy orzo mixture in Step 7 and heat through.

Is orzo a healthy pasta option?

Orzo is made from refined wheat flour, similar to regular pasta. For a healthier twist, you can use whole wheat orzo or substitute with other grains like quinoa or couscous.