If you are looking for a comforting yet vibrant dinner that dazzles the senses, this Baked Chicken Meatballs with Sun-Dried Tomato Orzo in Creamy Spinach Recipe is exactly what you need. It perfectly combines juicy, tender chicken meatballs with a luscious bed of orzo pasta infused with sun-dried tomatoes and swirled into a creamy spinach sauce. The flavors marry beautifully, and the textures create a delightful harmony that makes this dish feel like a warm hug in every bite. Whether you’re cooking for family or friends, this recipe brings joy to the table with its fresh ingredients and simple, satisfying preparation.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a vital role in creating the dish’s rich, layered flavors. From the savory chicken meatballs to the creamy, spinach-studded orzo, every element adds something special in taste, texture, or color.
- 1 lb ground chicken: I love using a mix of chicken breasts and thighs for great moisture and flavor balance.
- 1 large egg: Acts as the perfect binder to keep the meatballs tender and together.
- ½ cup panko breadcrumbs: Adds a light, airy texture, use gluten-free if preferred.
- 1 teaspoon Italian seasoning: Brings a fragrant Mediterranean touch to the meatballs.
- 1 teaspoon garlic powder: Infuses a warm, savory depth throughout the dish.
- Salt and pepper: Essential for seasoning throughout.
- 1/3 cup sun-dried tomatoes (chopped with their oil): Give the orzo a burst of tangy, umami-rich flavor and beautiful color.
- 1 cup orzo (uncooked): The star pasta, small and tender, soaking up all the delicious sauce.
- 2 cups chicken stock: Adds moisture and deep savory notes to cook the orzo perfectly.
- 4 oz fresh spinach: Wilts into the sauce, offering vibrant green color and a fresh, healthy contrast.
- 1 cup heavy cream: Creates that irresistibly smooth and creamy sauce that ties everything together.
- Grated Parmesan (optional): A nutty, salty topping that adds a finishing flourish.
How to Make Baked Chicken Meatballs with Sun-Dried Tomato Orzo in Creamy Spinach Recipe
Step 1: Preparing the Meatballs
Start by preheating your oven to 450 degrees Fahrenheit and prepare a baking sheet with parchment paper lightly coated with cooking spray. In a mixing bowl, combine the ground chicken, egg, panko breadcrumbs, Italian seasoning, garlic powder, and salt and pepper to taste. Use your clean hands to gently mix these ingredients until everything is just combined, avoiding overmixing to keep the meatballs tender.
Step 2: Shaping and Baking Meatballs
Shape the chicken mixture into small meatballs about one tablespoon in size. Place them evenly spaced on the prepared baking sheet. Bake for 25 to 30 minutes, flipping them halfway through so they brown beautifully on all sides. Your kitchen will start to smell amazing—this is the moment where comfort starts to form.
Step 3: Preparing the Sun-Dried Tomato Orzo
While the meatballs bake, bring your skillet to medium-high heat. Add the chopped sun-dried tomatoes along with their flavorful oil to infuse the pan. Toss in the uncooked orzo and stir continuously for about 2 minutes to toast the pasta lightly and marry the flavors.
Step 4: Cooking the Orzo and Spinach Cream Sauce
Pour in the chicken stock and bring it to a boil. Then reduce the heat to let it simmer, stirring occasionally to prevent sticking. Cook the orzo for 5 to 10 minutes until it’s almost tender and has absorbed most of the liquid. Next, add the heavy cream and fresh spinach, letting them simmer gently for about 2 minutes. The orzo will become perfectly creamy, and the spinach will soften, adding fresh pop to the dish.
Step 5: Combining Meatballs and Orzo
Once the meatballs are baked and the orzo sauce is creamy, add the meatballs into the skillet and give everything a gentle stir. Let them cook together for about one minute so the flavors meld nicely before serving warm, with an optional sprinkle of grated Parmesan for an extra touch of decadence.
How to Serve Baked Chicken Meatballs with Sun-Dried Tomato Orzo in Creamy Spinach Recipe
Garnishes
Freshly grated Parmesan adds rich, nutty flavor and a subtle salty edge that complements the creamy orzo beautifully. For a touch of freshness and color, you can also sprinkle chopped fresh basil or parsley over the top right before serving.
Side Dishes
This dish is hearty enough to stand alone, but if you want to add some variety, a crisp green salad with a tangy vinaigrette or garlic roasted vegetables can add contrast and a boost of freshness to the meal.
Creative Ways to Present
Try serving the meatballs nestled atop the orzo in individual shallow bowls for a cozy presentation, or arrange the meatballs in a circle over the creamy pasta on a large platter for a family-style feast. Drizzling extra sun-dried tomato oil around the edges adds a professional touch and intensifies the tomato flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it a great dish to enjoy again the next day.
Freezing
If you want to freeze the meatballs, remove them from the orzo sauce and place in a freezer-safe container, stored separately from the orzo mixture if possible for best texture. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat in a skillet over low to medium heat, adding a splash of chicken stock or cream if the sauce has thickened too much. Stir gently to warm through without breaking apart the meatballs. This keeps everything creamy and tender.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this recipe. Just keep in mind turkey can be leaner, so the meatballs might be slightly less juicy, but the seasoning and creamy orzo will still make for a satisfying meal.
Is there a way to make this recipe dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a vegan Parmesan substitute or nutritional yeast for topping to keep the dish creamy and flavorful.
Can I cook the orzo and meatballs together in one pan?
While tempting, it’s best to bake the meatballs separately to get that golden crust, and then combine with the creamy orzo at the end to preserve texture and flavors.
What if I don’t have sun-dried tomatoes?
Roasted red peppers or cherry tomatoes sautéed until soft can make a nice substitute, though the distinctive tangy, concentrated flavor of sun-dried tomatoes is a highlight in this recipe.
How can I make the meatballs more flavorful?
Try adding finely chopped fresh herbs like parsley or basil to the meatball mixture, or a bit of grated onion or garlic for extra depth.
Final Thoughts
If you’re craving a dish that’s both comforting and bursting with vibrant flavors, give this Baked Chicken Meatballs with Sun-Dried Tomato Orzo in Creamy Spinach Recipe a try. It’s one of those meals you’ll want to make again and again, whether for a weeknight dinner or when entertaining loved ones. The balance of tender meatballs and creamy, flavorful orzo simply can’t be beat!
PrintBaked Chicken Meatballs with Sun-Dried Tomato Orzo in Creamy Spinach Recipe
These Baked Chicken Meatballs with Orzo combine tender, flavorful chicken meatballs baked to perfection and served over a creamy, sun-dried tomato infused orzo with spinach. This hearty yet light dish is perfect for a comforting weeknight dinner, offering a delicious blend of savory Italian-inspired seasonings and creamy textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Meatballs
- 1 lb ground chicken (mixture of chicken breasts and thighs recommended)
- 1 large egg
- ½ cup panko breadcrumbs (use gluten-free panko for gluten-free version)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Orzo and Sauce
- 1/3 cup sun-dried tomatoes, chopped (with their oil)
- 1 cup uncooked orzo
- 2 cups chicken stock
- 4 oz fresh spinach
- 1 cup heavy cream
- Salt and pepper, to taste
- Grated Parmesan, optional for serving
Instructions
- Preheat the oven and prepare baking sheet: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and gently coat the parchment with cooking spray to prevent sticking.
- Make the meatball mixture: In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, Italian seasoning, garlic powder, and salt and pepper to taste. Use clean hands to stir everything together until the mixture is well combined and uniform.
- Shape and bake the meatballs: Form the mixture into meatballs approximately one tablespoon in size. Arrange them evenly on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the meatballs halfway through baking to ensure even browning and cooking.
- Prepare the orzo base: While the meatballs bake, heat a 12-inch cast iron skillet (or a similar heavy skillet) over medium-high heat. Add the chopped sun-dried tomatoes along with their oil to the skillet. Stir in the uncooked orzo and cook for about 2 minutes, stirring frequently to infuse the orzo with the tomato flavor.
- Cook the orzo: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 5-10 minutes, stirring occasionally to prevent the orzo from sticking to the pan, until tender and most of the liquid has absorbed.
- Add cream and spinach: Stir in the heavy cream and fresh spinach. Continue simmering the mixture for about 2 minutes, until the orzo is creamy and the spinach is wilted.
- Combine meatballs with orzo: Add the baked chicken meatballs to the skillet and cook together for 1 additional minute to heat through and meld flavors.
- Serve: Serve the creamy orzo and chicken meatballs warm. Garnish with grated Parmesan if desired for an extra burst of flavor.
Notes
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Mixing chicken breasts and thighs adds flavor and keeps the meatballs moist.
- Baking the meatballs instead of frying reduces fat content and simplifies cleanup.
- You can substitute fresh spinach with baby kale or arugula if preferred.
- If sun-dried tomatoes packed in oil are unavailable, consider soaking dry sun-dried tomatoes in warm water and adding a drizzle of olive oil to the orzo.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Parmesan garnish is optional but adds a nice salty, nutty note.
