Sage Chicken Meatballs Parmesan Orzo (Print Version)
# Ingredients:
→ Baked Sage Chicken Meatballs
01 -
2 oz fresh Italian bread, diced
02 -
½ cup warm water
03 -
2 tbsp butter
04 -
1 shallot, minced
05 -
4 garlic cloves, minced
06 -
1 tsp granulated garlic
07 -
¼ tsp crushed red pepper
08 -
1 ½ lbs ground chicken thigh
09 -
¼ cup grated parmesan cheese
10 -
2 tbsp chopped fresh sage
11 -
2 tbsp chopped fresh parsley
12 -
½ tsp kosher salt
→ Parmesan Orzo
13 -
2 tbsp butter
14 -
8 sage leaves
15 -
1 shallot, thinly sliced
16 -
1 cup orzo
17 -
1 cup dry white wine
18 -
1 small handful fresh thyme sprigs, tied in kitchen twine
19 -
1 ½ cups chicken stock
20 -
⅓ cup heavy cream
21 -
2 oz fresh spinach (approximately 2 cups)
22 -
¼ cup grated parmesan cheese, plus more for serving
23 -
freshly cracked black pepper
# Instructions:
01 -
Preheat the oven to 450°F. Prepare a sheet pan with parchment paper and lightly oil it. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak for at least 5 minutes.
02 -
Heat a 12" skillet over medium heat. Add butter and once melted, add minced shallot and garlic. Cook for about a minute until softened. Stir in granulated garlic and red pepper flakes. Turn off the heat.
03 -
Add ground chicken, parmesan, sage, parsley, salt, and shallot mixture to the bowl of soaked bread. Mix until incorporated. Form mixture into approximately 15 (2 oz) meatballs, packing them tightly. Place onto the prepared sheet pan, drizzle with olive oil and bake on the top rack for 25-30 minutes, until golden and cooked through.
04 -
Wipe out the skillet and place back over medium heat. Add butter and let melt. Add sage leaves and let them crisp as the butter begins to brown. Transfer the crispy sage to a paper towel using a slotted spoon.
05 -
Add shallots to the butter and season with a pinch of salt. Cook for about 2 minutes. Stir in orzo, then pour in white wine and add thyme bundle. Bring to a simmer and cook for 2 minutes.
06 -
Stir in chicken stock, bring to a simmer again, reduce heat to medium-low, and cook for about 6 more minutes, stirring often to prevent sticking.
07 -
Add heavy cream, spinach, and parmesan. Let the cream simmer while the spinach wilts and parmesan melts, stirring continuously. Season with salt to taste. Remove the thyme sprigs.
08 -
Serve the chicken meatballs over the orzo. Garnish with crispy sage, freshly cracked black pepper, additional parmesan, and any extra chopped parsley and thyme leaves.
# Notes:
01 -
The meatballs can be formed ahead of time and refrigerated for up to 24 hours before baking.
02 -
Use kitchen twine to bundle thyme sprigs for easy removal after cooking.