Description
Delight in these savory Sage Chicken Meatballs served over a luscious creamy Parmesan orzo, a perfect combination of aromatic herbs, tender ground chicken, and a rich, comforting sauce. This dish blends the warmth of fresh sage with the indulgence of Parmesan and cream, ideal for a satisfying family dinner.
Ingredients
Scale
Meatballs
- 1 lb Ground chicken
- 1/4 cup Fresh sage, chopped
- 1/2 cup Breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped
- 2 tbsp Olive oil
Creamy Parmesan Orzo
- 1 cup Orzo pasta
- 1 cup Heavy cream
- 2 cups Chicken broth
- 1/4 cup Fresh parsley, chopped (for garnish)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, chopped fresh sage, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, and finely chopped onion. Mix thoroughly until all ingredients are well incorporated, ensuring the herbs and cheese are evenly distributed throughout the meat.
- Form and cook the meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook them, turning occasionally, until they are browned on all sides and cooked through, approximately 10-12 minutes. Remove the cooked meatballs from the skillet and set aside.
- Prepare the creamy Parmesan orzo: In the same skillet, add the orzo pasta and toast it lightly for 1-2 minutes to enhance its nutty flavor. Carefully pour in the chicken broth and bring to a simmer. Cook the orzo uncovered, stirring occasionally, until the liquid is mostly absorbed and the pasta is tender, about 10-12 minutes.
- Add cream and cheese to finish the sauce: Reduce the heat to low and stir in the heavy cream and additional grated Parmesan cheese (optional, if desired for extra cheesiness). Stir continuously until the sauce thickens and becomes velvety, about 3-5 minutes. Season with salt and pepper to taste.
- Combine and serve: Return the cooked meatballs to the skillet and gently stir to coat them in the creamy orzo sauce, warming them through for 2-3 minutes. Remove from heat and garnish with freshly chopped parsley before serving.
Notes
- You can substitute ground turkey for chicken if preferred.
- For a gluten-free version, use gluten-free breadcrumbs and orzo alternatives such as rice or quinoa.
- If you like a sharper flavor, increase the amount of fresh sage.
- To make the dish lighter, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safety.