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Tuscan Chicken Meatballs and Orzo Recipe

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★★★★★

4.8 from 141 reviews

This comforting Tuscan Chicken Meatballs and Orzo recipe features tender chicken meatballs simmered in a creamy, flavorful Tuscan sauce with sun-dried tomatoes, Parmesan, and fresh spinach. Served over tender orzo pasta, this dish is an easy one-pan meal that combines savory herbs and spices for a delicious Italian-inspired dinner.

Ingredients

Scale

Chicken Meatballs

  • 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)

Creamy Tuscan Orzo

  • 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

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, dry breadcrumbs, Parmesan cheese, milk, egg, chopped parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until just combined to avoid overmixing. Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
  2. Shape the Meatballs: Roll the mixture into meatballs approximately 1 to 1¼ inches in diameter, ensuring they are evenly sized for uniform cooking.
  3. Sear the Meatballs: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the meatballs and sear them on all sides until they develop a golden brown crust, about 5-7 minutes. Remove the meatballs and place them on a plate, covering with foil to keep warm.
  4. Prepare the Tuscan Sauce: In the same skillet, add the sun-dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook for 1-2 minutes, stirring frequently to release the flavors and prevent burning.
  5. Add Broth and Orzo: Pour in the low sodium chicken broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits for added flavor. Bring the mixture to a low boil, then stir in the orzo pasta, cream, and Parmesan cheese. Season with additional salt and pepper as needed.
  6. Simmer with Meatballs: Nestle the seared meatballs into the sauce. Cover the skillet and let everything simmer over medium-low heat for about 10 minutes, or until the orzo is al dente and the sauce has thickened. The mixture might look liquidy at first but will thicken as it cooks.
  7. Finish with Spinach and Serve: Stir in the chopped fresh spinach and allow it to wilt into the sauce. Taste and adjust seasonings if necessary. Serve hot and enjoy this creamy, flavorful Tuscan dish.

Notes

  • Do not overmix the meatball mixture to keep them tender and juicy.
  • Allowing the mixture to rest before shaping the meatballs helps breadcrumbs absorb moisture and improves texture.
  • Use low sodium chicken broth to control salt levels in the final dish.
  • You can substitute cream with half-and-half or a lighter cream for a lighter version, but the sauce may be less rich.
  • The dish can be garnished with extra Parmesan or fresh basil for added flavor.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out the meatballs.

Keywords: Tuscan chicken meatballs, creamy orzo, Italian chicken meatballs, one-pan chicken dinner, sun-dried tomato pasta, comfort food, easy weeknight dinner

Find it online: https://miarosetti.com/tuscan-chicken-meatballs-and-orzo-recipe/