Baked Chicken Meatballs with Creamy Parmesan Spinach Orzo

These oven-baked chicken meatballs are juicy, herby, and finished with a quick broil for color, then served over creamy Parmesan spinach orzo cooked in a garlic white wine butter sauce. If you’re looking for an easy, family-friendly dinner recipe that is restaurant-quality comfort food without being heavy, this one checks all the boxes.

Course Main Course

Cuisine American, Italian

Keyword baked chicken meatballs, creamy orzo recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 781kcal

Author Julia

Ingredients

For the 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

For the Parmesan Orzo

4 tablespoons unsalted butter
12 leaves fresh sage
1 large Rosemary leaves sprig
1 large shallot minced
1 cup orzo uncooked
3 cloves garlic minced
1 tablespoon 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, roughly chopped if leaves are large (2 cups)
Salt and pepper to taste

For the Garlic White Wine Butter Sauce

1 tablespoon olive oil
3 cloves garlic minced
2 tablespoons thyme minced
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 stick unsalted butter room temperature
½ medium lemon juice
Salt to taste

Garnish

parmesan cheese grated
Thyme
Salt and pepper to taste
red pepper flakes optional

US Customary - Metric

Instructions

Make the Chicken Meatballs

Preheat the oven to 450 degrees F and move a rack to the top. Line a baking sheet with aluminum foil and lightly drizzle with olive oil or spray.
In a cast iron skillet or heavy pan, heat the olive oil on medium heat and saute the shallots with a pinch of salt until golden brown.
Add the garlic, thyme, sage, rosemary, and crushed red pepper. Cook for an additional minute. Turn off the heat and set aside to cool slightly.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, Dijon mustard, cooled shallot mixture, salt, and pepper. Mix gently until combined, but try not to overmix.
Roll into 1 ½-inch meatballs (about 18–20 total). Arrange on the baking sheet and drizzle lightly with olive oil.
Bake for 10-12 minutes on the top rack, until just cooked through and lightly golden.
Remove the meatballs, set the oven to broil, then return the meatballs for 1-2 minutes at the end to achieve a slight char and brown on top.

Make the creamy orzo

While the meatballs bake, melt the butter over medium heat in the same skillet used for the shallots.
Add the sage and rosemary leaves and fry until crispy. Remove with a slotted spoon to a paper towel–lined plate and sprinkle with salt. Set aside for garnish.
Add the shallots to the sage-rosemary butter with a pinch of salt and pepper and saute until softened, but not browned.
Add the orzo and toast for about 2 minutes, constantly stirring.
Add the garlic and thyme and saute until fragrant, around 1 minute.
Increase the heat to high and pour in the white wine. Deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
Stir in the chicken stock and bring to a gentle simmer. Reduce the heat to low and cook for 5–7 minutes, stirring occasionally, until the orzo is just tender. Add more stock if it looks too dry.
Stir in the cream, spinach, and Parmesan. Season with salt and pepper. Cook another minute or so until creamy and the spinach is wilted.

Make the Herb Garlic White Wine Butter Sauce

Heat olive oil in a small sauce pan to medium heat and saute garlic, thyme, and red chile pepper flakes with a pinch of salt for about 1 minute.
Turn the heat to high and pour in the wine, deglazing the pot and cooking until the alcohol has evaporated, about 1 minute.
Turn heat to low, add butter and lemon juice, stirring to combine and melt the butter. Salt to taste.

Serve

Spoon the creamy Parmesan orzo into shallow bowls and top with the baked meatballs.
Pour the Herb Garlic White Wine Butter Sauce over the meatballs and orzo.
Garnish with grated Parmesan, fresh thyme, the crispy sage and rosemary leaves, salt, pepper, and a sprinkle of red pepper flakes if using. Enjoy!

Notes

Don’t overmix the meatballs. Just combining them keeps them moist and tender.
Baking on the top rack helps develop color while keeping them juicy.
The orzo should be creamy like risotto, not soupy; add stock gradually to control the texture.
Frying the sage and rosemary adds incredible aroma and crunch, so don’t skip it. When frying the herbs in butter, make sure they are 100% dry!!! There will be some splatter when you fry them, but it will be worse if the herbs are wet!

Storage Tips

Fridge: Store all leftovers in an airtight container for up to 3 days.
Freeze: The meatballs (without the orzo) can be stored for up to 2 months in an airtight container.
To reheat: If frozen, thaw overnight in the fridge first. Warm the orzo and meatballs gently on the stovetop with a splash of chicken stock or cream to loosen the sauce.

Tools/Supplies You Need

Knife
Cutting board
Measuring cups
Measuring spoons
Cast iron or heavy skillet
Baking sheet
Rubber spatula or wooden spoon

Nutrition