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Baked Sage Chicken Meatballs with Parmesan Orzo

This recipe combines flavorful baked sage chicken meatballs with creamy Parmesan orzo, making it the perfect quick and delicious meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1/2 cup bread crumbs (panko works great!)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped can use dried if needed
  • 2 cloves garlic, minced
  • 1 each egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Parmesan Orzo
  • 1 cup orzo pasta
  • 2 cups chicken broth (low-sodium is best)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • to taste each salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, bread crumbs, Parmesan cheese, chopped sage, minced garlic, egg, salt, and pepper. Mix until everything is just combined.
  3. Form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Baking
  1. Pop the meatballs into your preheated oven and let them bake for 18-20 minutes, or until they reach a lovely golden-brown color.
Cooking the Orzo
  1. While the meatballs are baking, heat olive oil in a medium saucepan over medium heat.
  2. Add orzo and toast for a minute or two.
  3. Pour in the chicken broth and bring it to a gentle boil.
  4. Reduce the heat to low, cover, and let it simmer for about 10 minutes until the orzo is tender.
  5. Stir in the Parmesan cheese, and add salt and pepper to taste.
Serving
  1. Once the meatballs are done, serve them over a fluffy bed of Parmesan orzo. Drizzle with a touch of olive oil if desired.

Notes

Don’t skimp on the sage for added flavor. You can prep the meatballs ahead of time and store them in the fridge. Leftovers are great in wraps or salads.