Description

Delight in this comforting dish featuring tender baked chicken meatballs paired with creamy Parmesan spinach orzo. Enhanced by a fragrant herb garlic white wine butter sauce and crispy sage and rosemary leaves, this recipe combines fresh herbs and rich flavors for a satisfying dinner that’s simple to prepare but elegant enough for guests.

Ingredients

Scale

Chicken Meatballs

2 tablespoons olive oil (plus more for baking)
1 large shallot, minced
5 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon crushed red pepper flakes
1 ½ pounds ground chicken
½ cup breadcrumbs (sourdough preferred)
¼ cup grated Parmesan cheese
1 medium egg
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Creamy Parmesan Spinach Orzo

4 tablespoons unsalted butter
12 fresh sage leaves
1 large rosemary sprig with leaves
1 large shallot, minced
1 cup uncooked orzo
3 cloves garlic, minced
1 tablespoon fresh thyme, minced
½ cup dry white wine
1 ½ cups chicken stock (plus extra if needed)
½ cup heavy cream (or full fat coconut milk)
¾ cup grated Parmesan cheese
5 oz baby spinach (about 2 cups), roughly chopped if leaves are large
Salt and pepper, to taste

Herb Garlic White Wine Butter Sauce

1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons fresh thyme, minced
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 stick (8 tablespoons) unsalted butter, room temperature
Juice of ½ medium lemon
Salt, to taste
Grated Parmesan cheese, for garnish
Fresh thyme, for garnish
Crispy sage and rosemary leaves (reserved from orzo preparation)
Additional salt and pepper, to taste
Optional red pepper flakes, for garnish

Instructions

Make the Chicken Meatballs: Preheat your oven to 450°F and position a rack near the top. Line a baking sheet with parchment paper and lightly drizzle it with olive oil or spray. In a cast iron skillet or heavy pan, heat 2 tablespoons olive oil over medium heat. Add the minced shallot with a pinch of salt and sauté until golden brown, about 3–4 minutes. Stir in garlic, thyme, sage, rosemary, and crushed red pepper flakes and cook for another minute until fragrant. Remove from heat and allow to cool slightly.
Combine Meatball Ingredients: In a large bowl, mix together ground chicken, breadcrumbs, grated Parmesan, egg, Dijon mustard, the cooled aromatic shallot and herb mixture, salt, and black pepper. Stir gently to combine without overmixing to keep the meatballs tender.
Form and Bake Meatballs: Shape the mixture into 1½-inch meatballs, about 18–20 pieces. Arrange them on the prepared baking sheet, drizzle lightly with olive oil. Bake for 10–12 minutes until cooked through and lightly golden.
Broil for Finish: Remove the meatballs from the oven, set the oven to broil. Return the meatballs back to the oven for 1–2 minutes to achieve a slight char and brown top, watching carefully to avoid burning. Remove and keep warm.
Prepare the Creamy Orzo: While the meatballs bake, melt 4 tablespoons unsalted butter in the same skillet over medium heat. Add sage leaves and rosemary sprig, frying until crispy. Remove herbs with a slotted spoon to a paper towel-lined plate; season lightly with salt and set aside for garnish. Then add the minced shallots to this flavored butter with a pinch of salt and pepper, sautéing until softened but not browned, about 3 minutes.
Toast Orzo: Add the orzo to the skillet, stirring constantly and toasting for about 2 minutes. Stir in the garlic and thyme, sauté for another minute until fragrant.
Deglaze and Simmer: Increase heat to high and pour in the ½ cup dry white wine, scraping up any brown bits stuck to the pan. Let wine simmer and reduce slightly for 2–3 minutes.
Cook Orzo in Stock: Stir in 1½ cups chicken stock and bring to a gentle simmer. Reduce heat to low and cook 5–7 minutes, stirring occasionally, until the orzo is just tender. Add additional stock if mixture seems dry.
Finish Orzo with Cream and Spinach: Stir in heavy cream, chopped baby spinach, and grated Parmesan. Season with salt and pepper and cook for another minute until creamy and spinach is wilted.
Make Herb Garlic White Wine Butter Sauce: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic, thyme, red pepper flakes, and a pinch of salt; sauté about 1 minute until fragrant. Raise heat to high and add ¼ cup dry white wine to deglaze, cooking for approximately 1 minute until alcohol evaporates. Lower heat to low, add the stick of butter and lemon juice, stirring continuously until butter melts. Season with salt to taste.
Serve the Dish: Spoon the creamy Parmesan spinach orzo into shallow bowls. Arrange the baked chicken meatballs on top. Drizzle the herb garlic white wine butter sauce over the meatballs and orzo evenly.
Garnish and Enjoy: Sprinkle grated Parmesan cheese, fresh thyme leaves, crispy sage and rosemary leaves over the dish. Season with additional salt, pepper, and red pepper flakes, if desired. Serve warm and enjoy your flavorful, herb-infused baked chicken meatballs with creamy Parmesan spinach orzo.

Notes

Use fresh herbs for the best flavor—thyme, sage, and rosemary are essential to this dish’s aromatic profile.
To keep meatballs tender, avoid overmixing the ground chicken mixture.
If you don’t have heavy cream, full fat coconut milk is an excellent dairy-free substitute that adds richness.
Make sure to toast the orzo before simmering to enhance its nutty flavor.
Keep an eye on the meatballs during broiling to prevent burning.
The crispy sage and rosemary leaves add a lovely texture contrast and a pop of flavor as garnish.
Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop or microwave with a splash of broth or cream to keep the orzo moist.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Baked chicken meatballs, creamy orzo, Parmesan spinach orzo, white wine butter sauce, herb chicken meatballs, comforting dinner, easy weeknight meal, healthy chicken meatballs