Name: Tuscan Chicken Meatballs and Orzo Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tuscan
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

Tuscan Chicken Meatballs and Orzo combine tender, flavorful meatballs with a creamy, herb-infused orzo. This comforting dish is perfect for a cozy dinner and brings the warm flavors of Tuscany right to your table.

A large metal pan with gold handles filled with a dish of golden-brown meatballs on top of a bed of orange-colored orzo mixed with green herbs and bits of red, possibly sun-dried tomatoes, with flecks of grated cheese sprinkled throughout. The meatballs are browned and scattered evenly over the orzo, which looks moist and textured. A large metal spoon with a wooden handle rests inside the pan on the left side. In the background, there are two white plates stacked with a fork on top, a blue patterned cloth, a white container with green decoration, a wedge of yellow cheese, and two salt and pepper shakers, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 minced garlic
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

Instructions

Step 1: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently to combine without overworking the mixture. Let it sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
Step 2: Roll the mixture into 1 to 1¼-inch meatballs.
Step 3: Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs, turning occasionally, until they are golden brown on all sides. Remove the meatballs to a plate and cover with foil to keep warm.
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 the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the mixture to a low boil.
Step 6: Stir in the orzo, cream, Parmesan, salt, and pepper. Place the meatballs on top, cover the skillet, and simmer over medium-low heat for 10 minutes, or until the orzo is al dente. The liquid will appear thin at first but will thicken as it cooks.
Step 7: Stir in the chopped fresh spinach until wilted. Taste and adjust seasonings if needed. Serve warm.

Tips & Variations

For extra flavor, use freshly grated Parmesan and fresh herbs like basil or oregano instead of dried.
Swap chicken for turkey or a mix of beef and pork for different meatball textures.
If you prefer a spicier dish, increase the red chili flakes or add a pinch of cayenne pepper.
Use gluten-free breadcrumbs and orzo to make this recipe gluten-free.
For a lighter version, substitute cream with half-and-half or a plant-based cream alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if the sauce becomes too thick.

How to Serve

A close-up view of a white bowl filled with creamy orzo pasta mixed with small pieces of greens and bits of tomato, topped with several browned meatballs coated in a light creamy sauce. A silver fork holds a cut meatball above the bowl, showing a moist, textured inside. In the soft-focused background, there is a white bowl with more of the pasta and meatballs, and a small white bowl with grated cheese. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs ahead of time?

Yes, you can mix and shape the meatballs up to a day in advance and keep them covered in the refrigerator until ready to cook.

What can I use instead of orzo?

You can substitute orzo with other small pasta shapes like acini di pepe, couscous, or even rice for a similar creamy texture.