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Baked sage chicken meatballs on creamy parmesan orzo with crispy sage garnish.
Alyssa

Baked Sage Chicken Meatballs with Parmesan Orzo

Baked sage chicken meatballs served over creamy parmesan orzo and spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 oz fresh Italian bread, diced
  • ½ cup warm water
  • 2 tbsp butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 tsp granulated garlic
  • ¼ tsp crushed red pepper
  • 1 ½ lbs ground chicken thigh
  • ¼ cup grated parmesan cheese
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh parsley
  • ½ tsp kosher salt
  • 2 tbsp butter
  • 8 sage leaves
  • 1 cup orzo
  • 1 cup dry white wine
  • 1 small handful fresh thyme sprigs, tied in kitchen twine
  • 1 ½ cups chicken stock
  • ⅓ cup heavy cream
  • 2 oz fresh spinach (approximately 2 cups)
  • ¼ cup grated parmesan cheese, plus more for serving
  • freshly cracked black pepper

Method
 

  1. Preheat the oven to 450°F. Prepare a sheet pan with parchment paper and lightly oil it. Soak the diced bread in warm water for at least 5 minutes.
    2 oz fresh Italian bread, diced, ½ cup warm water
  2. In a skillet, heat butter over medium heat. Add shallot and garlic. Cook until softened, then stir in garlic and red pepper flakes.
    2 tbsp butter, 1 shallot, minced, 4 cloves garlic, minced, 1 tsp granulated garlic, ¼ tsp crushed red pepper
  3. In the bowl with soaked bread, add ground chicken, parmesan, sage, parsley, salt, and the cooked shallot mixture. Mix and form into 15 meatballs, place on sheet pan, and bake for 25-30 minutes.
    1 ½ lbs ground chicken thigh, ¼ cup grated parmesan cheese, 2 tbsp chopped fresh sage, 2 tbsp chopped fresh parsley, ½ tsp kosher salt
  4. In the same skillet, melt butter and add sage leaves. Crisp the leaves, remove, then add shallots and orzo to the pan. Stir in white wine and thyme, and simmer for 2 minutes.
    ½ cup warm water, 2 tbsp butter, 1 ½ cups chicken stock
  5. Add chicken stock, simmer, reduce heat, then add heavy cream, spinach, and parmesan. Stir until spinach wilts and parmesan melts.
    1 small handful fresh thyme sprigs, tied in kitchen twine, ⅓ cup heavy cream
  6. Serve meatballs over orzo. Garnish with crispy sage, cracked pepper, and extra parmesan.

Notes

A perfect dish for a cozy dinner, combining the flavors of sage and creamy parmesan.