Name: Tuscan Chicken Meatballs and Orzo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound (454 grams) ground chicken (Maple Leaf Prime Raised Without Antibiotics); ½ cup (55 grams) dry breadcrumbs; ½ cup (35 grams) Parmesan cheese; ¼ cup milk; 1 egg; ¼ cup finely chopped fresh parsley (optional); 1 teaspoon Italian seasoning; 1 teaspoon salt; 2 cloves minced garlic; ½ teaspoon onion powder; ¼ teaspoon black pepper; 2 tablespoons oil (for the pan); ¼ cup sun dried tomatoes; 1 tablespoon tomato paste; 2 cloves finely minced garlic; ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ⅛ teaspoon red chili flakes; 2½ cups low sodium chicken broth; 1½ cups dry orzo pasta (about 270 grams); ⅔ cup cream (18%-35% fat); ¼ cup shredded Parmesan cheese; 1 cup chopped fresh spinach

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Introduction

This Tuscan Chicken Meatballs and Orzo recipe combines tender, flavorful meatballs with creamy, sun-drenched orzo pasta. It’s a comforting one-pan meal that’s easy to prepare and perfect for a cozy dinner any night of the week.

A large pan filled with a one-layered dish showing golden brown meatballs evenly spread on top of light yellow orzo pasta mixed with green spinach leaves and small bits of sun-dried tomatoes. The orzo is creamy with a slightly glossy texture, mixed evenly throughout. Lightly sprinkled on top are white grated cheese and finely chopped green herbs. The pan is set on a soft blue cloth over a white marbled surface, with two small glass bowls containing finely chopped green herbs and grated cheese nearby, along with a small bunch of green parsley. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams)
½ cup dry breadcrumbs (55 grams)
½ cup Parmesan cheese (35 grams)
¼ cup milk
1 egg
¼ cup fresh parsley (finely chopped, optional)
1 teaspoon Italian seasoning
1 teaspoon salt
2 cloves minced garlic
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons oil (for the pan)
¼ cup sun dried tomatoes
1 tablespoon tomato paste
2 cloves garlic (finely minced)
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
⅛ teaspoon red chili flakes
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 270 grams)
⅔ cup cream (18%-35% fat)
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach

Instructions

Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until combined, being careful not to overmix. Let the mixture rest for 10-20 minutes so the breadcrumbs can absorb moisture.
Step 2: Shape the mixture into meatballs about 1 to 1¼ inches in diameter.
Step 3: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Sear the meatballs on all sides until they turn golden brown. Remove them from the skillet and keep warm by covering with foil.
Step 4: In the same skillet, add sun dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook for 1-2 minutes until fragrant.
Step 5: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Bring the mixture to a gentle boil.
Step 6: Stir in the orzo, cream, Parmesan cheese, salt, and pepper. Place the meatballs on top, cover the skillet, and simmer over medium-low heat for 10 minutes, or until the orzo is tender but still al dente. The liquid may seem watery at first but will thicken as it cooks.
Step 7: Stir in the chopped spinach until wilted. Taste and adjust the seasonings as needed before serving.

Tips & Variations

Use fresh herbs like basil or rosemary for added fragrance.
For a lighter option, substitute cream with half-and-half or coconut milk.
Add a pinch of nutmeg to the meatball mixture for a subtle warmth.
Swap the parmesan with pecorino for a sharper cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. You may need to add a splash of broth or cream if the orzo thickens too much when reheated.

How to Serve

A white plate on a white marbled surface holds a bed of creamy orzo pasta mixed with wilted spinach and small pieces of sun-dried tomatoes, giving a soft yellow color with green and red highlights. On top, five browned meatballs are arranged in a circular pattern, sprinkled lightly with grated Parmesan cheese that adds a sprinkling of white flakes. A silver fork rests on the right side of the plate, slightly touching the orzo. Around the plate are small glass bowls, one filled with shredded cheese and another with chopped fresh parsley. Fresh parsley is also visible in the top right corner, adding a touch of bright green to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them before cooking. For best results, cook them fresh, but they also freeze well uncooked for up to 1 month.

What can I substitute for orzo?

If you don’t have orzo, you can use other small pasta shapes like acini di pepe, fregola, or even small shells. Adjust cook time as needed since some pastas cook faster or slower than orzo.