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Baked Chicken Meatballs with Creamy Parmesan Spinach Orzo and Herb Garlic White Wine Sauce Recipe

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4.4 from 2 reviews

Juicy and flavorful oven-baked chicken meatballs seasoned with fresh herbs are broiled to perfection and served over a creamy Parmesan spinach orzo cooked in a garlic white wine butter sauce. This recipe is perfect for a family-friendly, comforting dinner that’s light yet satisfying with rich Italian flavors.

Ingredients

For the Meatballs

  • 2 tablespoons olive oil plus more for baking
  • 1 large shallot, minced
  • 5 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 ½ pounds ground chicken
  • ½ cup sourdough breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 medium egg
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Parmesan Orzo

  • 4 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1 large rosemary sprig (leaves only)
  • 1 large shallot, minced
  • 1 cup uncooked orzo
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • ½ cup dry white wine
  • 1 ½ cups chicken stock, plus extra if needed
  • ½ cup heavy cream or full fat coconut milk
  • ¾ cup grated Parmesan cheese
  • 5 oz baby spinach (about 2 cups), roughly chopped if leaves are large
  • Salt and pepper to taste

For the Garlic White Wine Butter Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons thyme, minced
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • ½ medium lemon, juiced
  • Salt to taste

Garnish

  • Grated Parmesan cheese
  • Fresh thyme sprigs
  • Crispy fried sage and rosemary leaves
  • Salt and pepper to taste
  • Optional red pepper flakes

Instructions

  1. Preheat and Prepare: Preheat your oven to 450°F and move the oven rack to the top position. Line a baking sheet with aluminum foil and lightly drizzle with olive oil or spray to prevent sticking.
  2. Sauté Aromatics for Meatballs: In a cast iron skillet or heavy pan, heat 2 tablespoons olive oil over medium heat. Add minced shallots with a pinch of salt and sauté until golden brown. Add garlic, thyme, sage, rosemary, and crushed red pepper flakes and cook for an additional minute. Turn off heat and set aside to cool slightly.
  3. Make Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, Dijon mustard, cooled shallot-herb mixture, kosher salt, and black pepper. Gently mix until just combined to keep the meatballs tender. Avoid overmixing.
  4. Form and Bake Meatballs: Roll mixture into 1 ½-inch meatballs (about 18-20). Arrange evenly on the prepared baking sheet and lightly drizzle with olive oil. Bake on the top rack for 10-12 minutes until cooked through and lightly golden.
  5. Broil for Color: Remove the meatballs from the oven, set the oven to broil, then return the meatballs to the oven for 1-2 minutes to achieve a slight char and browned tops. Watch carefully to prevent burning. Remove and set aside.
  6. Prepare Creamy Parmesan Orzo – Herb Butter: While meatballs are baking, melt 4 tablespoons butter in the same skillet over medium heat. Add sage and rosemary leaves and fry until crispy. Remove with a slotted spoon to a paper towel-lined plate, sprinkle with salt, and set aside for garnish.
  7. Cook Shallots for Orzo: To the sage-rosemary butter, add minced shallots with a pinch of salt and pepper, sauté until softened but not browned.
  8. Toast Orzo and Aromatics: Add orzo and toast, stirring constantly, for about 2 minutes. Add garlic and thyme, sauté another minute until fragrant.
  9. Deglaze with Wine: Increase heat to high, pour in white wine, and scrape browned bits from the pan. Simmer 2-3 minutes until slightly reduced.
  10. Simmer Orzo: Stir in chicken stock, bring to a gentle simmer, reduce heat to low, and cook for 5-7 minutes, stirring occasionally until orzo is just tender. Add more stock if needed to prevent dryness.
  11. Finish Orzo: Stir in heavy cream, baby spinach, and Parmesan cheese. Season with salt and pepper. Cook an additional minute until orzo is creamy and spinach is wilted.
  12. Make Herb Garlic White Wine Butter Sauce: Heat olive oil in a small saucepan over medium heat. Sauté garlic, thyme, red pepper flakes, and a pinch of salt for about 1 minute. Turn heat to high, add white wine, deglaze and cook until alcohol evaporates, about 1 minute. Reduce heat to low, add butter and lemon juice, stir to combine and melt butter. Season with salt to taste.
  13. Assemble and Serve: Spoon creamy Parmesan spinach orzo into shallow bowls. Top with baked chicken meatballs. Drizzle herb garlic white wine butter sauce over meatballs and orzo. Garnish with grated Parmesan, fresh thyme, crispy fried sage and rosemary leaves, salt, pepper, and optional red pepper flakes. Serve immediately and enjoy!

Notes

  • Do not overmix the meatball mixture to maintain tender and juicy meatballs.
  • Baking meatballs on the top rack encourages better browning and color while keeping them juicy.
  • The orzo should have a creamy consistency similar to risotto; add chicken stock gradually to control the texture and prevent it from becoming soupy.
  • Frying the sage and rosemary leaves adds wonderful aroma and texture—ensure herbs are completely dry to minimize splattering during frying.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooked meatballs (without orzo) for up to 2 months; thaw overnight before reheating.
  • Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce when serving leftovers.

Find it online: https://recipesbyliza.com/baked-chicken-meatballs-with-creamy-parmesan-spinach-orzo-and-herb-garlic-white-wine-sauce-recipe/