Baked Sage Chicken Meatballs with Parmesan Orzo is a delightful and hearty dish that combines tender chicken meatballs infused with the earthy flavor of sage, served alongside creamy Parmesan orzo. Perfect for a cozy meal or a special gathering, this dish offers a warm and satisfying treat that everyone will love.
Baked Sage Chicken Meatballs
Why This Baked Sage Chicken Meatballs with Parmesan Orzo Is the Best
- Tender and Juicy Meatballs: The meatballs are baked to perfection, resulting in tender and juicy bites that are full of flavor.
- Savory Sage Flavor: The addition of sage adds a wonderful, earthy aroma and taste that complements the chicken beautifully.
- Creamy Parmesan Orzo: The orzo is cooked with Parmesan cheese, creating a creamy and indulgent side that pairs perfectly with the meatballs.
- Beautiful Presentation: Garnished with grated cheese, fresh herbs, and possibly a light sauce, the dish is visually appealing and perfect for any occasion.
- Healthy and Light: Baking the meatballs keeps them light and healthy, without compromising on flavor.
Perfect for Any Occasion
Whether you’re preparing a family dinner, hosting a casual gathering, or looking for a comforting and delicious meal, Baked Sage Chicken Meatballs with Parmesan Orzo is the perfect choice. The combination of tender meatballs, savory sage, and creamy Parmesan orzo makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Fresh Italian Bread & Warm Water: Softens into a panade, keeping the meatballs tender and juicy.
Butter, Shallot & Garlic: Rich, aromatic base for depth of flavor.
Granulated Garlic & Crushed Red Pepper: A hint of spice and extra garlicky goodness.
Ground Chicken Thigh: Moist and flavorful, perfect for juicy meatballs.
Grated Parmesan Cheese: Adds a salty, umami-packed bite.
Chopped Fresh Sage & Parsley: Earthy and herbaceous, giving the dish a cozy, autumnal feel.
Kosher Salt: Essential for seasoning.
Parmesan Orzo:
Butter & Sage Leaves: Infuses the orzo with nutty, aromatic depth.
Shallot & Orzo: The shallot caramelizes slightly, adding sweetness, while orzo gets toasted for a richer taste.
Chicken Broth & Fresh Thyme Sprigs: Enhances flavor with a subtle, herby brightness.
Chicken Stock & Heavy Cream: A creamy, flavorful base that coats each orzo grain beautifully.
Fresh Spinach & Grated Parmesan: Adds color, texture, and cheesy goodness.
Freshly Cracked Black Pepper: A peppery kick to round it all out.
Tips for Making the Best Baked Sage Chicken Meatballs with Parmesan Orzo
- Use Fresh Ingredients: For the best flavor, use fresh sage and high-quality ground chicken.
- Season Generously: Don’t skimp on the sage and other seasonings – they add a lot of flavor to the meatballs.
- Bake Until Golden-Brown: Bake the meatballs until they are golden-brown and cooked through for the best texture.
- Cook Orzo to Perfection: Cook the orzo until it’s tender and creamy, ensuring it’s well-coated with Parmesan cheese.
- Garnish with Fresh Herbs: Top the meatballs and orzo with fresh herbs and grated cheese for added flavor and visual appeal.
Serving Suggestions
- With a Light Sauce: Serve the meatballs with a light sauce to enhance their flavor and add moisture.
- With Steamed Vegetables: Include steamed vegetables like broccoli or green beans for added nutrition.
- With Garlic Bread: Pair with garlic bread for a delightful combination.
- With a Fresh Green Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With a Refreshing Drink: Enjoy with a cold drink like iced tea or sparkling water to complement the flavors.
A Must Try
Imagine biting into one of these Baked Sage Chicken Meatballs—each bite filled with tender chicken and the earthy flavor of sage, all served with creamy Parmesan orzo and garnished with fresh herbs and grated cheese. Whether you’re sharing it with family and friends or enjoying it on your own, this dish is sure to become a favorite in your home. Gather your ingredients and create this comforting and delicious meal to impress your loved ones and make any occasion special!
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Baked Sage Chicken Meatballs
Ingredients
Baked Sage Chicken Meatballs
- 1 ½ lbs ground chicken thigh
- 2 oz fresh italian bread diced
- ½ cup warm water
- 1 shallot minced
- 4 garlic cloves minced
- ¼ cup grated parmesan cheese
- 1 teaspoon granulated garlic
- ¼ teaspoon crushed red pepper
- 2 tablespoon butter
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh parsley
- ½ teaspoon kosher salt
Parmesan Orzo
- 2 tablespoon butter
- 8 sage leaves
- 1 shallot thinly sliced
- 1 cup orzo
- 1 cup chicken broth
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 2 oz fresh spinach approximately 2 cups
- 1 small handful fresh thyme sprigs tied in kitchen twine
- ¼ cup grated parmesan cheese plus more for serving
- freshly cracked black pepper
Instructions
Baked Sage Chicken Meatballs
- To begin, preheat your oven to 450°F and line a sheet pan with parchment paper, lightly brushing it with oil to prevent sticking.
- In a large mixing bowl, submerge the diced bread in warm water and let it soak for at least five minutes.
- Meanwhile, heat a 12-inch skillet over medium heat and melt the butter. Add the minced shallot and garlic, cooking just until softened and fragrant.
- Stir in the granulated garlic and red pepper flakes, then turn off the heat to let the flavors meld.
- To the bowl of soaked bread, add the ground chicken, grated parmesan, chopped sage, parsley, salt, and the sautéed shallot mixture. Gently mix until everything is well incorporated.
- Shape the mixture into about 15 firm, evenly sized meatballs, approximately 2 ounces each, and arrange them on the prepared sheet pan.
- Drizzle lightly with olive oil and bake on the top rack for 25-30 minutes, or until beautifully golden and fully cooked through.
Parmesan Orzo
- Wipe out the skillet and return it to medium heat. Melt the butter, then add the sage leaves, allowing them to crisp as the butter turns golden brown.
- Once crisp, use a slotted spoon to transfer the sage to a paper towel.
- To the fragrant butter, add the shallots with a pinch of salt and sauté for about two minutes until softened. Stir in the orzo, coating it in the butter before pouring in the chicken broth and adding the thyme.
- Bring to a gentle simmer and cook for two minutes. Stir in the chicken stock, let it return to a simmer, then reduce the heat to medium-low and continue cooking for about six more minutes, stirring frequently to ensure even cooking.
- Pour in the heavy cream, then add the spinach and parmesan. Stir continuously as the cream simmers, allowing the spinach to wilt and the cheese to melt into a creamy, luscious sauce.
- Season to taste with salt and remove the thyme sprigs.
- Serve the tender chicken meatballs over the velvety orzo, then finish with the crispy sage, freshly cracked black pepper, extra parmesan, and a sprinkle of chopped parsley and thyme for a vibrant, aromatic touch.
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Baked Sage Chicken Meatballs