Sage Chicken Meatballs with Creamy Parmesan Orzo

Sage Chicken Meatballs with Creamy Parmesan Orzo is one of those recipes that feels like a hug in a bowl. I love how it blends savory herbs, juicy chicken, and a luxuriously creamy pasta—all in one comforting, satisfying meal. Whether I’m making dinner for my family or something special for guests, this dish always hits the mark with its rich flavors and cozy textures.

Why You’ll Love This Recipe

I keep this recipe on regular rotation for a reason. The chicken meatballs are packed with fresh herbs, garlic, and cheese, and they bake up tender every time. Paired with the creamy Parmesan orzo, this dish delivers all the comfort of a homemade meal with surprisingly little effort. It’s easy to prepare, full of flavor, and ideal for both weeknights and weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
¼ cup breadcrumbs
1 egg
2 tbsp butter, melted
1 shallot, minced
4 garlic cloves, minced
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp crushed red pepper flakes (optional)
¼ cup grated Parmesan cheese
2 tbsp fresh sage, minced
2 tbsp fresh parsley, minced
½ tsp salt
⅛ tsp black pepper
1 lb ground chicken

For the Parmesan Orzo:
1 cup orzo pasta
16 oz chicken or vegetable broth
2 tbsp butter
2 tbsp shallot, minced
2 tbsp sage leaves, minced
½ cup grated Parmesan cheese
¼ cup heavy cream
2 tbsp parsley, minced
4 oz fresh spinach

Directions

Step 1: Preheat the oven
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix the meatball ingredients
In a large mixing bowl, I combine the breadcrumbs, egg, melted butter, shallot, garlic, Italian seasoning, garlic powder, crushed red pepper (if using), Parmesan, sage, parsley, salt, and pepper.

Step 3: Add ground chicken and shape meatballs
I gently mix in the ground chicken by hand until just combined, being careful not to overwork it. Then I form the mixture into 1-inch balls and place them on the prepared baking sheet.

Step 4: Bake the meatballs
I bake the meatballs for about 20 minutes, or until they’re golden and cooked through with an internal temperature of 165°F (74°C).

Step 5: Cook the orzo
While the meatballs bake, I bring the broth to a boil in a large pot. I stir in the orzo, reduce the heat, cover, and let it simmer for about 10 minutes until tender and most of the liquid is absorbed.

Step 6: Sauté the aromatics
In a separate skillet, I melt the butter over medium heat and sauté the shallot and sage for 2 minutes, just until fragrant.

Step 7: Finish the orzo
I stir the cooked orzo into the skillet, then add the Parmesan, heavy cream, spinach, and parsley. I keep stirring until the cheese melts and the spinach wilts into the sauce.

Step 8: Plate and serve
I spoon the creamy orzo onto plates or bowls, top with the baked sage chicken meatballs, and finish with extra Parmesan and minced sage if I’m feeling fancy.

Servings and timing

This recipe serves 4 people generously. The total prep and cooking time is about 40 minutes:

• 15 minutes of prep

• 20 minutes to bake the meatballs

• 10 minutes to cook and finish the orzo (some steps overlap)

Variations

• Make it spicy: I sometimes add more crushed red pepper to the meatballs or stir in a pinch to the orzo for extra heat.

• Add veggies: Roasted cherry tomatoes or sautéed mushrooms are great additions to the orzo.

• Use turkey instead of chicken: Ground turkey works perfectly in place of chicken.

• Make it gluten-free: I use gluten-free breadcrumbs and substitute orzo with a small gluten-free pasta.

• Lemon zest twist: A touch of lemon zest stirred into the orzo at the end adds a bright note that complements the herbs beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs and orzo in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. The microwave also works well—about 1 to 2 minutes on medium power, stirring halfway through.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prep the meatballs and store them in the fridge (uncooked) for up to 24 hours. I just bake them fresh when I’m ready to eat.

Can I freeze the meatballs?

Absolutely. I freeze them after baking, then thaw and reheat in the oven or a skillet when needed. They hold up really well.

What’s the best substitute for orzo?

If I don’t have orzo, I use another small pasta like ditalini or even arborio rice. The texture changes slightly, but it’s still delicious.

Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor, but in a pinch, I use about 1/3 the amount of dried herbs. For example, 2 tablespoons fresh sage = about 2 teaspoons dried.

How do I keep the orzo from sticking?

I stir it regularly while cooking and make sure there’s enough liquid in the pot. A little butter or oil in the broth also helps.

Conclusion

Sage Chicken Meatballs with Creamy Parmesan Orzo is one of my go-to meals when I want something comforting, filling, and full of flavor. The herb-infused meatballs and creamy pasta are a match made in heaven, and the whole dish comes together easily. I love how it feels both elegant and homey—and how it always disappears fast at the dinner table.

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