Description
Juicy oven-baked chicken meatballs served over a creamy Parmesan spinach orzo, perfect for a comforting and satisfying dinner.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup milk
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups baby spinach, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
- In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, 1/4 cup Parmesan, milk, Italian herbs, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 16 meatballs and arrange on the prepared baking sheet. Drizzle with olive oil and bake for 18-20 minutes or until cooked through and golden.
- Meanwhile, in a large skillet, melt butter over medium heat. Add orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until most of the liquid is absorbed and orzo is tender, about 10 minutes.
- Stir in chopped spinach, heavy cream, and remaining 1/4 cup Parmesan. Cook until spinach wilts and sauce is creamy. Serve the meatballs over the creamy spinach Parmesan orzo.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg