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Sage Chicken Meatballs with Lemony Leek Orzo Recipe

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3.9 from 27 reviews

Deliciously tender sage chicken meatballs served atop a creamy, lemony leek and Gruyere orzo pasta. This comforting yet elegant dish features a flavorful mix of Italian breadcrumbs, ricotta, and Gruyere in the meatballs, pan-seared to a golden crust, and finished in the oven. The accompanying sauce is made by simmering delicate leeks, garlic, white wine, chicken stock, and Dijon mustard with orzo pasta, all enriched with half and half and melty Gruyere, then brightened with fresh lemon zest and herbs for a fresh finish.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

For the Meatballs

  • 1 pound ground chicken
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup whole milk ricotta
  • 2 ounces finely grated Gruyere (or Parmesan cheese)
  • 4 cloves garlic, finely grated with a microplane
  • 1 teaspoon rubbed sage
  • 1 teaspoon soy sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1-2 teaspoons olive oil (for cooking)

For the Lemony Leek Orzo

  • 2 medium/large leeks, sliced in half and thinly sliced (white and light green parts only)
  • 3 cloves garlic, finely grated with a microplane
  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • 3/4 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 cup uncooked orzo pasta
  • 2 ounces shredded Gruyere cheese
  • 1 teaspoon lemon zest
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped chives and dill, for garnish
  • Additional lemon zest, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for finishing the meatballs after searing.
  2. Make Meatballs: In a large bowl, use your hands to mix ground chicken, Italian breadcrumbs, ricotta, Gruyere, grated garlic, rubbed sage, soy sauce, Kosher salt, and cracked pepper just until combined. Use a cookie scoop to portion the mixture into uniform sizes and roll each portion into a ball with your hands.
  3. Sear Meatballs: Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches, cooking on all sides until a dark golden brown crust forms, about 3-4 minutes per side. Add more olive oil as needed between batches.
  4. Keep Meatballs Warm: Transfer the seared meatballs onto a baking sheet and place it in the preheated oven to finish cooking while you prepare the sauce and orzo.
  5. Start the Sauce: Without wiping out the pan, add 1-2 teaspoons of olive oil and reduce the heat to medium. Add sliced leeks along with several large pinches of salt and freshly cracked pepper. Cook, stirring occasionally for 8-10 minutes until the leeks are softened and slightly caramelized.
  6. Add Garlic: Stir in the grated garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
  7. Deglaze the Pan: Pour in the white wine and use a spoon to scrape up any flavorful browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until mostly reduced.
  8. Finish Sauce and Add Pasta: Stir in chicken stock, half and half, Dijon mustard, and uncooked orzo pasta, combining everything well.
  9. Simmer Pasta: Bring the mixture to a gentle simmer, then reduce heat to low. Let it simmer uncovered for 10-12 minutes, stirring every few minutes to prevent the orzo from sticking, until the pasta is tender yet al dente.
  10. Make it Cheesy: Remove the pan from heat and stir in shredded Gruyere cheese and lemon zest. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a splash or two of chicken stock to reach desired consistency.
  11. Finish and Garnish: Nestle the cooked meatballs into the creamy orzo in the pan. Garnish with freshly chopped chives, dill, and additional lemon zest for a bright, fresh finish. Serve warm and enjoy!

Notes

  • Using whole milk ricotta adds creaminess and moisture to the meatballs, enhancing tenderness.
  • Gruyere cheese provides a rich, nutty flavor that complements both the meatballs and orzo sauce; Parmesan can be substituted if needed.
  • Be sure to use only the white and light green parts of the leeks to avoid bitterness in the sauce.
  • Stir the orzo frequently while simmering to prevent it from sticking and burning on the bottom of the pan.
  • If you prefer a stronger lemon flavor, you can increase the lemon zest in both the sauce and as garnish.
  • Leftover meatballs and orzo can be refrigerated and reheated gently on the stovetop with a splash of stock or cream to loosen the sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/sage-chicken-meatballs-with-lemony-leek-orzo-recipe/