Baked Sage Chicken Meatballs with Parmesan Orzo

Why You’ll Love This Recipe

I love this recipe because it feels like a restaurant-quality meal that I can make at home with simple ingredients. The sage gives the chicken meatballs a warm, earthy flavor, and the Parmesan orzo is creamy and comforting without being heavy. I also like how the spinach adds a fresh touch to balance everything out. It’s the kind of dish I make when I want something hearty yet elegant.

Ingredients

Baked Sage Chicken Meatballs
2 oz fresh italian bread, diced
½ cup warm water
2 tbsp butter
1 shallot, minced
4 garlic cloves, 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

Parmesan Orzo
2 tbsp butter
8 sage leaves
1 shallot, thinly sliced
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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by soaking the diced Italian bread in warm water until softened, then I squeeze out any excess water.
2. In a skillet, I melt butter and sauté the shallot and garlic until fragrant and soft. I let it cool slightly.
3. In a mixing bowl, I combine the soaked bread, ground chicken thigh, Parmesan, sage, parsley, sautéed shallot and garlic, granulated garlic, crushed red pepper, and kosher salt.
4. I mix gently until just combined, then form the mixture into meatballs.
5. I place the meatballs on a baking sheet lined with parchment and bake at 400°F for about 20–22 minutes, until cooked through and golden.
6. For the Parmesan orzo, I melt butter in a saucepan and fry the sage leaves until crisp, then remove them and set aside.
7. In the same pan, I sauté the shallot until softened. I stir in the orzo and toast it for a couple of minutes.
8. I deglaze with white wine and let it reduce slightly, then add the chicken stock and thyme bundle. I simmer until the orzo is tender, about 10–12 minutes.
9. I remove the thyme bundle, stir in the cream, spinach, and Parmesan until creamy and smooth, then season with black pepper.
10. I serve the meatballs over the Parmesan orzo, garnishing with the crispy sage leaves and extra Parmesan.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prepare and about 30 minutes to cook, so I can have it ready in around 50 minutes.

Variations

Sometimes I swap ground chicken thigh for ground turkey for a different flavor. I also like adding a pinch of nutmeg to the meatballs for extra warmth. If I want the orzo richer, I stir in extra Parmesan or a splash of mascarpone. For a lighter version, I use whole wheat orzo and reduce the cream.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm the meatballs in the oven at 350°F until heated through, and I reheat the orzo gently on the stovetop with a splash of stock or cream to keep it creamy. This dish can also be frozen—the meatballs freeze very well, though I prefer making the orzo fresh.

FAQs

Can I make the meatballs ahead of time?

Yes, I can form the meatballs in advance and refrigerate them for up to a day before baking.

Can I pan-fry the meatballs instead of baking?

Yes, I sometimes brown them in a skillet with olive oil for extra flavor, then finish cooking them in the oven.

What kind of white wine works best for the orzo?

I like using a dry white wine such as Pinot Grigio or Sauvignon Blanc.

Can I make the orzo without wine?

Yes, I replace the wine with extra chicken stock if I want to skip the wine.

How do I know when the meatballs are done?

I check with a thermometer to make sure they reach 165°F internally.

Can I use dried sage instead of fresh?

Yes, but I use only about one-third the amount since dried sage is more concentrated.

Can I add more vegetables to the orzo?

Yes, I often stir in peas, mushrooms, or zucchini for extra color and nutrition.

Can I use a different type of pasta instead of orzo?

Yes, I can use small pasta shapes like ditalini or acini di pepe, though the cooking time may vary.

What sides go well with this dish?

I like pairing it with a simple green salad or roasted vegetables.

Can I freeze the cooked meatballs?

Yes, they freeze well for up to 2 months, and I reheat them straight from frozen in the oven.

Conclusion

I love making Baked Sage Chicken Meatballs with Parmesan Orzo because it’s comforting, flavorful, and feels like a complete meal. The savory, herby meatballs pair perfectly with the creamy orzo, and it’s a dish that always feels special while still being simple enough for a weeknight dinner.

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