Tuscan Chicken Meatballs and Orzo Recipe
A comforting and flavorful dish featuring tender Tuscan-style chicken meatballs nestled in a creamy, savory orzo cooked with sun-dried tomatoes, garlic, and fresh spinach. Perfect for a hearty weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, 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, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix thoroughly but avoid overmixing to keep the meatballs tender. Let the mixture rest for 10-20 minutes to allow the breadcrumbs to absorb moisture.
- Shape the Meatballs: Roll the mixture into 1 to 1¼-inch diameter meatballs, ensuring they are evenly sized for uniform cooking.
- Sear the Meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Carefully sear the meatballs on all sides until they develop a golden brown crust. Once browned, remove them from the skillet and place on a plate. Cover with foil to keep warm.
- Cook the Sauce Base: In the same skillet, add the sun dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook this mixture for 1-2 minutes to release the flavors and meld the ingredients.
- Add Broth and Orzo: Pour in the low sodium chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits for added flavor. Bring the liquid to a low boil.
- Simmer with Meatballs: Stir in the orzo pasta, cream, Parmesan cheese, and season with additional salt and pepper as needed. Nestle the seared meatballs on top of the orzo mixture. Cover the skillet and simmer over medium-low heat for about 10 minutes, or until the orzo is al dente, and the sauce thickens.
- Finish the Dish: Stir in the fresh chopped spinach until wilted. Taste and adjust seasoning if necessary. Serve hot and enjoy your creamy Tuscan chicken meatballs with orzo!
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Resting the meatball mixture helps breadcrumbs soak moisture, improving texture.
- If you prefer, substitute cream with half-and-half for a lighter dish.
- Use low sodium chicken broth to better control the salt content in the dish.
- Orzo may look liquidy at first but will thicken as it cooks; do not overcook to avoid mushiness.
- Fresh spinach can be substituted with kale or Swiss chard as desired.
Keywords: Tuscan chicken meatballs, creamy orzo, Italian chicken recipe, one-pan dinner, comfort food, easy weeknight meal
