Baked 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.
