Description
These Baked Sage Chicken Meatballs with Parmesan Orzo are a flavorful and satisfying meal that combines tender chicken meatballs infused with sage and Parmesan, served over creamy Parmesan orzo pasta. Perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh sage, finely chopped (or 1 teaspoon dried sage)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for brushing)
For the orzo:
- 1 tablespoon butter
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, sage, garlic, salt, and pepper. Shape into meatballs and place on the baking sheet. Bake until golden.
- Cook the orzo: Melt butter in a saucepan, toast orzo, then add chicken broth. Simmer until orzo is tender. Stir in Parmesan, salt, pepper, and parsley.
- Serve: Serve meatballs over Parmesan orzo, garnished with extra cheese if desired.
Notes
- For extra flavor, brown the meatballs in a skillet before baking.
- Orzo can be made with vegetable broth for a lighter taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with orzo
- Calories: 470
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
