Introduction

This dish features tender baked chicken meatballs paired with a luxurious creamy Parmesan spinach orzo. Enhanced by fresh herbs and a zesty white wine butter sauce, it’s a comforting and elegant meal perfect for any occasion.

The dish shows four golden-brown meatballs with a slightly crispy texture topped with small bits of white grated cheese and herbs, resting in a creamy white sauce mixed with orzo pasta, speckled with green spinach leaves and small red chili flakes. Around the meatballs, there are fresh green herb leaves, including a large sage leaf on top. The food is served in a dark cast iron pan against a white marbled background. The rich creamy sauce has a smooth and glossy appearance with herbs mixed throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (plus more for baking)
1 large shallot, minced (for meatballs)
5 cloves garlic, minced (divided)
2 tablespoons fresh thyme, chopped (divided)
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon crushed red pepper flakes (plus more optional)
1½ pounds ground chicken
½ cup breadcrumbs (sourdough preferred)
¼ cup grated Parmesan cheese
1 medium egg
1 tablespoon Dijon mustard
½ teaspoon kosher salt (plus more to taste)
½ teaspoon ground black pepper
4 tablespoons unsalted butter (plus 1 stick room temperature butter for sauce)
12 fresh sage leaves
1 sprig fresh rosemary leaves
1 large shallot, minced (for orzo)
1 cup orzo (uncooked)
1 tablespoon thyme, minced (for orzo)
½ cup dry white wine (divided)
1½ cups chicken stock (plus extra if needed)
½ cup heavy cream (or full-fat coconut milk)
¾ cup grated Parmesan cheese (for orzo)
5 oz baby spinach, roughly chopped if leaves are large (about 2 cups)
Salt and pepper to taste
1 tablespoon olive oil (for sauce)
½ medium lemon, juice only
Fresh thyme and grated Parmesan for garnish

Instructions

Step 1: Preheat your oven to 450°F and position a rack at the top. Line a baking sheet with parchment paper and lightly drizzle with olive oil or spray to prevent sticking.
Step 2: In a cast iron skillet or heavy pan, heat 2 tablespoons olive oil over medium heat. Add the minced shallot (for meatballs) with a pinch of salt and sauté until golden brown.
Step 3: Stir in 5 cloves minced garlic, 2 tablespoons thyme, 1 tablespoon sage, 1 tablespoon rosemary, and ¼ teaspoon crushed red pepper flakes. Cook for about 1 minute until fragrant, then turn off the heat and let the mixture cool slightly.
Step 4: In a large bowl, combine the ground chicken, breadcrumbs, ¼ cup grated Parmesan, egg, Dijon mustard, cooled shallot-herb mixture, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Mix gently just until combined to avoid tough meatballs.
Step 5: Roll the mixture into 1½-inch meatballs, about 18–20 total. Arrange them on the prepared baking sheet and lightly drizzle with olive oil.
Step 6: Bake the meatballs on the top oven rack for 10–12 minutes until cooked through and lightly golden.
Step 7: Remove the meatballs, switch the oven to broil, then return the meatballs to the oven for 1–2 minutes to develop a slight char and deepen the color on top. Watch closely to prevent burning.
Step 8: While the meatballs bake, prepare the creamy orzo. Melt 4 tablespoons unsalted butter in the same skillet over medium heat. Add the sage and rosemary leaves and fry until crispy. Use a slotted spoon to transfer them to a paper towel-lined plate and sprinkle with salt; set aside for garnish.
Step 9: Add the minced shallot (for orzo) to the herb-infused butter with a pinch of salt and pepper. Sauté until softened but not browned.
Step 10: Stir in the orzo and toast it while stirring constantly for about 2 minutes.
Step 11: Add 3 cloves minced garlic and 1 tablespoon minced thyme, cooking until fragrant, about 1 minute.
Step 12: Increase heat to high, pour in ¼ cup dry white wine, and deglaze the pan by scraping up any browned bits. Let the wine simmer for 2–3 minutes until slightly reduced.
Step 13: Stir in the chicken stock and bring to a gentle simmer. Reduce heat to low and cook for 5–7 minutes, stirring occasionally, until the orzo is tender. Add extra stock if the mixture looks too dry.
Step 14: Stir in the heavy cream, baby spinach, and ¾ cup grated Parmesan. Season with salt and pepper. Cook another minute until the orzo is creamy and the spinach has wilted.
Step 15: Make the herb garlic white wine butter sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 3 cloves minced garlic, 2 tablespoons thyme, ¼ teaspoon red pepper flakes, and a pinch of salt; sauté for about 1 minute.
Step 16: Turn heat to high, add ¼ cup dry white wine, and cook until alcohol evaporates, about 1 minute.
Step 17: Lower heat and whisk in 1 stick room temperature unsalted butter and juice of ½ lemon until smooth. Season with salt to taste.
Step 18: To serve, spoon creamy Parmesan orzo into shallow bowls. Top with the baked chicken meatballs and drizzle the herb garlic butter sauce over everything.
Step 19: Garnish with grated Parmesan, fresh thyme, crispy sage and rosemary leaves, salt, pepper, and optional red pepper flakes. Enjoy your meal!

Tips & Variations

Use sourdough breadcrumbs for a better texture and flavor in the meatballs.
Swap the ground chicken for ground turkey or a mix of pork and chicken for a richer taste.
For a dairy-free version, substitute heavy cream with full-fat coconut milk and use a vegan Parmesan alternative.
If you prefer less spice, omit or reduce the crushed red pepper flakes in the meatballs and sauce.
Make sure not to overmix the meatball mixture to keep it tender and juicy.

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or cream to loosen the orzo if it has thickened. The sauce can be reheated and stirred back together before serving.

How to Serve

A white shallow bowl filled with creamy orzo pasta mixed with wilted green spinach that creates a soft, smooth base layer. On top, five golden-brown meatballs are arranged, each coated with herbs and sprinkled with grated white cheese. The meatballs have a slightly crisp texture with visible charred spots. Fresh green herb leaves and small red chili flakes are scattered across the dish, adding color and texture. A silver spoon lies partially in the orzo on one side. The bowl rests on a white marbled surface, and fresh rosemary sprigs lie next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the baked meatballs in a single layer on a baking sheet then transfer to a freezer-safe bag. They keep well for up to 3 months. Reheat them in the oven or microwave before serving.

What is the best white wine to use?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines to keep the sauce balanced and savory.