Description
These Baked Sage Chicken Meatballs served with a creamy Parmesan Orzo make a comforting and flavorful meal. The tender chicken meatballs are perfectly seasoned with fresh sage and Parmesan, baked until golden, and paired with a luscious, cheesy orzo cooked in chicken broth and cream. This dish is easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh sage, chopped (or 1 tbsp dried sage)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
For the Parmesan Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped fresh sage (or dried sage), beaten egg, minced garlic, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Shape Meatballs: Roll the mixture into 1-inch sized balls using your hands. Place each meatball evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake: Place the baking sheet in the preheated oven and bake the meatballs for 20 to 25 minutes, until they are golden brown on the outside and have reached an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Cook Orzo: While the meatballs bake, bring the chicken broth to a boil in a saucepan over medium-high heat. Add the orzo pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Creamy Sauce: Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste, making sure to balance the flavors well.
- Serve: Plate a generous portion of the creamy Parmesan orzo, top with the baked sage chicken meatballs, and garnish with fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- You can use dried sage if fresh is unavailable, but fresh sage gives a brighter flavor.
- Ensure meatballs reach a safe internal temperature of 165°F (74°C) before serving.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Leftover meatballs and orzo can be refrigerated and reheated within 2 days.
