Baked Sage Chicken Meatballs with Parmesan Orzo | SaraTasty
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Baked Sage Chicken Meatballs with Parmesan Orzo

Baked Sage Chicken Meatballs with Parmesan Orzo
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Why You’ll Love This Recipe

  1. Easy to Prepare: Straightforward steps make it accessible for cooks of all levels.

  2. Flavorful Ingredients: The combination of sage, Parmesan, and chicken offers a delightful taste experience.

  3. Kid-Friendly: The creamy orzo and tender meatballs are sure to be a hit with children.

  4. Meal Prep Friendly: Leftovers store well, making it great for busy weekdays.

  5. Customizable: Easily adjust herbs and spices to suit your palate.

  6. Perfect for Any Occasion: Suitable for both casual family meals and entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

  • 1 pound ground chicken

  • 1/2 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup fresh sage, chopped (or 1 tablespoon dried sage)

  • 1 large egg

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

For the Parmesan Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Directions

  1. Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Prepare Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, chopped sage, egg, minced garlic, salt, and pepper. Mix until just combined.

  3. Form Meatballs: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.

  4. Bake Meatballs: Bake for 20-25 minutes, or until cooked through and golden brown.

  5. Cook Orzo: While meatballs bake, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente, about 8-10 minutes.

  6. Prepare Creamy Sauce: Reduce heat to low, stir in heavy cream and Parmesan cheese into the cooked orzo, mixing until smooth. Season with salt and pepper to taste.

  7. Serve: Plate the creamy Parmesan orzo and top with baked sage chicken meatballs. Garnish with fresh parsley if desired.

Servings and Timing

  • Servings: 4 servings

  • Preparation Time: 20 minutes

  • Cooking Time: 35-40 minutes

  • Total Time: Approximately 1 hour

Variations

  • Herb Substitutions: Replace sage with thyme or rosemary for a different flavor profile.

  • Cheese Options: Use Asiago or Pecorino Romano instead of Parmesan for a unique twist.

  • Add Vegetables: Incorporate spinach or peas into the orzo for added nutrition.

  • Spice It Up: Add a pinch of red pepper flakes to the meatball mixture for a subtle heat.

  • Alternative Proteins: Substitute ground turkey or pork for chicken if preferred.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Freezing: Freeze cooked meatballs separately for up to 3 months. Thaw in the refrigerator before reheating.

  • Reheating: Warm meatballs and orzo in a saucepan over medium heat, adding a splash of broth or cream to maintain moisture.

FAQs

Can I use dried sage instead of fresh?

Yes, substitute 1 tablespoon of dried sage for 1/4 cup of fresh sage.

Is it possible to make this dish ahead of time?

Absolutely. Prepare the meatballs and orzo separately, store them in the refrigerator, and reheat before serving.

Can I use a different type of pasta?

Yes, small pasta shapes like couscous or ditalini can be used in place of orzo.

How do I prevent the meatballs from being dry?

Avoid overmixing the meatball mixture and ensure not to overbake them.

What can I use instead of heavy cream?

Half-and-half or whole milk can be used, though the sauce may be less rich.

Is this recipe gluten-free?

Not as written, but you can use gluten-free breadcrumbs and pasta to make it gluten-free.

Can I add vegetables to the meatballs?

Yes, finely chopped spinach or grated zucchini can be added to the meatball mixture.

What side dishes pair well with this meal?

A simple green salad or roasted vegetables complement this dish nicely.

Can I double this recipe?

Yes, simply double the ingredients and use two baking sheets for the meatballs.

How do I know when the meatballs are fully cooked?

They should be golden on the outside and reach an internal temperature of 165°F (74°C).

Conclusion

Baked Sage Chicken Meatballs with Parmesan Orzo is the perfect blend of comfort and flavor. With aromatic herbs, creamy pasta, and tender meatballs, it’s a meal that feels indulgent yet comes together with ease. Whether you’re feeding a family or preparing for guests, this dish is a guaranteed crowd-pleaser that’s sure to find a spot in your regular dinner rotation.

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Baked Sage Chicken Meatballs with Parmesan Orzo

Baked Sage Chicken Meatballs with Parmesan Orzo

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  • Author: Chef Sara
  • Total Time: ~1 hour
  • Yield: 4 servings
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Description

Baked Sage Chicken Meatballs with Parmesan Orzo is a cozy, family-friendly dish featuring juicy herb-packed chicken meatballs paired with creamy, cheesy Parmesan orzo. Infused with aromatic sage and rich Parmesan, this comforting dinner is perfect for weeknights, special occasions, or make-ahead meals.

Ingredients

For the Chicken Meatballs:

1 lb ground chicken

½ cup breadcrumbs

¼ cup grated Parmesan cheese

¼ cup fresh sage, chopped (or 1 tbsp dried sage)

1 large egg

2 cloves garlic, minced

1 tsp salt

½ tsp black pepper

For the Parmesan Orzo:

1 cup orzo pasta

2 cups chicken broth

½ cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Make Meatballs: In a large bowl, mix ground chicken, breadcrumbs, Parmesan, sage, egg, garlic, salt, and pepper. Mix until just combined.

  3. Shape Meatballs: Form into 1-inch balls and place on the prepared baking sheet.

  4. Bake: Bake for 20–25 minutes, until meatballs are golden brown and reach 165°F (74°C).

  5. Cook Orzo: In a saucepan, bring chicken broth to a boil. Add orzo and cook until al dente (8–10 minutes).

  6. Creamy Sauce: Reduce heat. Stir in cream and Parmesan until melted and smooth. Season with salt and pepper.

  7. Serve: Plate creamy orzo, top with meatballs, and garnish with parsley if desired.

Notes

Make Ahead: Prepare meatballs and orzo separately, store refrigerated, and reheat before serving.

Lighter Option: Swap heavy cream with half-and-half or whole milk.

Herb Variations: Try rosemary or thyme in place of sage for a new flavor profile.

Add Veggies: Stir spinach, peas, or chopped zucchini into the orzo for added nutrition.

Spice It Up: Add red pepper flakes to the meatball mix for heat.

  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Category: Main Dish
  • Method: Baked + Stovetop
  • Cuisine: American-Inspired

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