Sage Chicken Meatballs with Mushroom Orzo

Sage Chicken Meatballs with Mushroom Orzo

 

Prep time: 10 Min   Cook time: 30 Min  Total time: 40 Min

Recipe credit to The Original Dish

Ingredients

 

Baked Sage Chicken Meatballs

 

• 1 lb ground chicken
• 1/3 cup breadcrumbs
• 1/2 cup mushrooms, sliced
• 4 garlic cloves, minced
• ¼ cup grated parmesan cheese
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh parsley
• ½ tsp kosher salt
• ¼ tsp crushed red pepper
• 1 shallot, minced

 

Parmesan Orzo

 

• 2 tbsp butter
• 8 sage leaves (oops)
• 1 shallot, thinly sliced
• 1 cup orzo
• 1 cup dry white wine
• 1 small handful fresh thyme sprigs, tied in kitchen twine (oops)
• 1 ½ cups chicken stock
• ⅓ cup heavy cream
• 2 oz fresh spinach (approximately 2 cups)
• ¼ cup grated parmesan cheese, plus more for serving
• freshly cracked black pepper

 

Instructions

 

1. For the meatballs, add the ground chicken mixture to a bowl, then add 1/3 cup breadcrumbs, minced shallots and garlic, the sage, parsley, crushed red pepper, salt and pepper. Using your hands, or wooden spoon, gently mix until the spices and other bits are completely incorporated. Wet your hands, then pinch off small amounts (about 2 oz) to make small sized meatballs. Due to the texture of ground chicken, big meatballs are not desirable. Pop these meatballs into the freezer for 15 minutes. 
    
2. Bring a 10 inch skillet to medium heat, add some olive oil and add the meatballs to the pan. Pan fry while moving the meatballs around every 10-15 seconds can help them retain their round shape without flattening on the bottom. Cook until browned, this will not necessarily bring them to proper temperature yet, but the simmering later will do that. 
    
3. Add the mushrooms and sauté an additional minute. Add the wine, and allow the wine to sizzle and reduce by half, then add the chicken stock, the orzo, salt, sage leaves, and thyme. Bring to a simmer, cover and reduce the heat to medium low and cook for about 10-12 minutes. Taste the orzo for done-ness, and allow more time or add more stock as needed.  
    
4. Add the splash of heavy cream, the Parmesan, and the chopped spinach, stir to combine, cover and cook for an additional 5 minutes. Garnish with some crispy sage leaves if you made them.

 

Notes - Serve with a side salad and some garlic bread.

 

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October 23, 2023

 

This was really good, and I am a huge fan of orzo, and always on the lookout for ground chicken recipes.  I find I like it better than ground turkey.

 

All Photographs copyright Tinks Kitchen