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Baked Sage Chicken Meatballs with Parmesan Orzo

A quick and comforting weeknight dinner featuring baked chicken meatballs served over creamy Parmesan orzo.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1.5 lbs ground chicken (preferably a blend with some dark meat for juiciness) Preferably use a combination of dark and light meat for juiciness.
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 1/3 cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped (or 2 tsp dried sage) Dried sage can be used as a substitute.
  • 1/4 cup finely chopped onion (or 1 tbsp onion powder)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional) For a bit of heat.
  • 1-2 tbsp olive oil For drizzling/baking.
For the Parmesan Orzo
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 2 tbsp unsalted butter
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/4 cup heavy cream or half-and-half (optional) Optional for extra creaminess.
  • Salt and pepper to taste
  • Fresh parsley or chopped sage for garnish
Optional Simple Tomato Sauce
  • 1 tbsp olive oil
  • 1 small shallot or 1/4 onion, finely chopped
  • 1 clove garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • Pinch of sugar, salt, pepper, and a small bay leaf
  • Red pepper flakes to taste

Method
 

Preheat and Prep
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a rimmed baking dish.
Mix the Meatballs
  1. In a large bowl, combine ground chicken, panko, Parmesan, egg, minced garlic, chopped sage, onion, salt, pepper, and red pepper flakes (if using).
  2. Mix gently with your hands or a fork until everything is evenly incorporated.
Shape and Bake
  1. Scoop about 2 tablespoons of mixture and roll into meatballs.
  2. Place the meatballs on the prepared baking sheet and drizzle lightly with olive oil.
  3. Bake at 400°F for 18-22 minutes, until golden and cooked through.
Make the Parmesan Orzo
  1. In a medium saucepan over medium heat, melt the butter and toast the orzo for 1-2 minutes.
  2. Add the chicken broth and simmer until orzo is tender and most liquid is absorbed, about 8-10 minutes.
  3. Stir in the Parmesan and cream, then season with salt and pepper.
Optional Simple Tomato Sauce
  1. In a small skillet, heat olive oil over medium heat and sauté shallot and garlic until translucent.
  2. Add crushed tomatoes, pinch of sugar, and bay leaf; simmer for 8-10 minutes.
Serve
  1. Spoon the Parmesan orzo onto plates and top with baked chicken meatballs and sauce.

Notes

For creamier orzo, stir in more cream and Parmesan. Can freeze meatballs for up to 3 months. Serve with salad or garlic bread.