Tuscan Chicken Meatballs and Orzo Recipe
This Tuscan Chicken Meatballs and Orzo recipe combines tender, flavorful chicken meatballs with a creamy, savory orzo pasta enhanced by sun-dried tomatoes, spinach, and Parmesan cheese. It’s a comforting one-pan meal perfect for a hearty dinner that brings the taste of Tuscany to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
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 garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons oil, for the pan
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
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, chopped parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix everything gently until all ingredients are well incorporated to form the meatball mixture.
- Form and Cook Meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat the oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are golden brown on all sides and cooked through, about 8-10 minutes. Remove the meatballs and set aside.
- Prepare the Orzo Base: In the same skillet, add the sun-dried tomatoes, tomato paste, and minced garlic. Sauté for 1-2 minutes until fragrant. Stir in the salt, dried oregano, black pepper, and red chili flakes to season the mixture.
- Add Liquids and Orzo: Pour in the low sodium chicken broth and bring it to a simmer. Stir in the dry orzo pasta. Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Incorporate Cream and Cheese: Reduce the heat to low. Stir in the cream, shredded Parmesan cheese, and chopped fresh spinach. Mix gently until the spinach wilts and the sauce becomes creamy and well combined.
- Combine Meatballs and Orzo: Return the cooked meatballs to the skillet with the creamy orzo. Stir gently to coat the meatballs in the sauce and heat through for an additional 2-3 minutes.
- Serve: Remove from heat and serve the Tuscan chicken meatballs over the creamy orzo immediately. Garnish with additional chopped parsley or Parmesan if desired.
Notes
- For a dairy-free version, substitute cream with coconut cream and Parmesan with a dairy-free cheese alternative.
- If you prefer a spicier dish, increase the red chili flakes to taste.
- Fresh herbs like basil or thyme can complement the dish and be added during the final cooking step.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Use low sodium chicken broth to control the salt level in the dish.
Keywords: Tuscan chicken meatballs, creamy orzo, Italian comfort food, chicken meatball recipe, one-pan dinner, sun-dried tomato pasta
