Description
Baked Sage Chicken Meatballs with Parmesan Orzo is a cozy, comforting, and flavorful dish perfect for fall dinners or weeknight elegance. The sage adds a warm, earthy note to the tender meatballs, while the creamy Parmesan orzo creates a rich and satisfying base — simple to prepare, but packed with gourmet flavor.
Ingredients
For the Meatballs:
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1 lb ground chicken
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1/3 cup breadcrumbs
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1/4 cup grated Parmesan
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1 egg
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2 cloves garlic, minced
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1 tsp finely chopped fresh sage (or 1/2 tsp dried)
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1/2 tsp salt
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1/4 tsp black pepper
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Olive oil spray or drizzle (for baking)
For the Parmesan Orzo:
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1 tbsp olive oil or butter
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1 cup orzo pasta
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2 cups low-sodium chicken broth
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1/3 cup grated Parmesan
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1 tbsp heavy cream or milk (optional, for extra creaminess)
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Salt and pepper to taste
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Chopped fresh parsley for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
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In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, sage, salt, and pepper. Mix gently until just combined.
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Form into 12–14 small meatballs and place on the baking sheet. Drizzle or spray with olive oil.
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Bake for 18–20 minutes or until golden and cooked through (internal temp 165°F).
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Meanwhile, in a saucepan, heat olive oil or butter over medium heat. Add orzo and toast for 2–3 minutes until slightly golden.
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Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 8–10 minutes, stirring often, until orzo is tender and liquid is mostly absorbed.
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Stir in Parmesan and cream (if using). Season with salt and pepper.
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Serve meatballs over the creamy orzo and garnish with parsley.
Notes
For added depth, try mixing in caramelized onions or wilted spinach into the orzo. You can make the meatballs ahead and freeze them before baking. This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes