Tuscan Chicken Meatballs and Orzo Recipe
This Tuscan Chicken Meatballs and Orzo recipe combines tender, flavorful chicken meatballs with creamy, herb-infused orzo for a comforting Italian-inspired meal. Pan-seared meatballs are simmered in a rich broth with sun-dried tomatoes, garlic, and spinach, creating a delicious one-pot dinner perfect for weeknights or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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 minced garlic
- 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
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, fresh parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Stir everything together well but avoid overmixing to keep the meatballs tender. Let the mixture rest for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
- Form Meatballs: Roll the mixture into meatballs about 1 to 1¼ inches in diameter, ensuring they are uniform in size for even cooking.
- Sear Meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Once hot, add the meatballs and sear them on all sides until they develop a golden brown crust. This helps lock in juices and builds flavor. Once browned, remove the meatballs to a plate and cover with foil to keep warm.
- Prepare 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 develop the flavors and aroma.
- Add Broth and Scrape Pan: Pour in the low sodium chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits left from searing the meatballs, adding depth of flavor to the sauce. Bring the liquid to a low boil.
- Add Orzo and Simmer: Stir in the dry orzo pasta, cream, shredded Parmesan cheese, additional salt, and pepper to taste. Then gently place the browned meatballs on top, cover the skillet, and reduce heat to medium-low. Allow the mixture to simmer for 10 minutes, or until the orzo is al dente. The sauce will initially look thin but will thicken as the orzo cooks.
- Finish with Spinach and Season: Stir in the chopped fresh spinach until wilted and evenly distributed throughout the dish. Taste and adjust seasoning if necessary. Serve warm for a comforting and creamy meal.
Notes
- Do not overmix the meatball mixture to keep the texture tender.
- Letting the breadcrumb mixture rest improves meatball texture by absorbing moisture.
- Use low sodium broth to better control the salt level in the dish.
- You can substitute cream with half-and-half or whole milk for a lighter version, though sauce will be less rich.
- Fresh spinach can be replaced with kale or Swiss chard for a variation.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: Tuscan chicken meatballs, creamy orzo, Italian chicken meatballs, one-pot chicken dinner, Tuscan chicken recipe
