Creamy Tuscan Orzo: The Ultimate Chicken Meatballs Recipe
Introduction to Creamy Tuscan Orzo
Savor the delightful combination of chicken meatballs and creamy Tuscan orzo, a comforting meal that’s sure to please the whole family. This dish is not only delicious but also packed with flavors that transport you to the sunny hills of Tuscany. Let’s dive into this easy-to-follow recipe that brings warmth and satisfaction to your dining table!
A Personal Story Behind My Creamy Tuscan Orzo Journey
Growing up, family dinners were a cherished time for us, filled with laughter and the aroma of home-cooked meals. One of my favorite dishes from those days was a rich, creamy pasta served with tender meatballs. As I honed my cooking skills, I began to recreate that memory with my own spin on it—introducing the flavors of Tuscany into my kitchen. This dish became a staple in my home, loved by all and reminding me of those joyful evenings spent with family.
What Makes This Creamy Tuscan Orzo Recipe Special?
This recipe stands out for its unique blend of ingredients that create a symphony of flavors. The juicy chicken meatballs are perfectly seasoned and paired with a creamy orzo pasta that absorbs all the flavors of sun-dried tomatoes and fresh spinach. It’s a one-pot meal, making cleanup a breeze, and it’s not only comforting but also an impressive dish for gatherings. The addition of Parmesan cheese adds a rich, savory depth, making it irresistible!
The Full Creamy Tuscan Orzo Recipe
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 1/4 cup sun-dried tomatoes
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes
- 2 cups low-sodium chicken broth
- 1 cup dry orzo pasta
- 1/2 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper. Be careful not to overmix, as this can make the meatballs tough. Let the mixture rest for 10-20 minutes.
- Shape the mixture into meatballs, about 1 to 1¼ inches in diameter. This size ensures they cook evenly.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, sear the meatballs until golden brown on all sides. This should take about 5-7 minutes. Once browned, place them on a plate and cover with foil to keep warm.
- In the same skillet, add sun-dried tomatoes, tomato paste, minced garlic, salt, oregano, black pepper, and red chili flakes. Cook for 1-2 minutes, stirring frequently, until the mixture is fragrant.
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet—these add wonderful flavor. Bring the broth to a low boil.
- Stir in the orzo, heavy cream, shredded Parmesan, and additional salt and pepper to taste. Place the seared meatballs on top of the orzo mixture, cover the skillet, and let simmer for about 10 minutes or until the orzo is al dente.
- Finally, add the chopped spinach, adjusting the seasoning as needed. Stir gently until the spinach wilts. Serve hot for a delightful meal!
Serving Suggestions and Variations for Creamy Tuscan Orzo
This creamy Tuscan orzo can be served as is for a hearty meal, but you can also pair it with a simple arugula salad dressed with lemon vinaigrette for a refreshing contrast. For added flavor, consider a squeeze of fresh lemon juice or a sprinkle of fresh basil before serving. You can also swap out the spinach for kale or add other vegetables like bell peppers or zucchini to enhance the dish.
Frequently Asked Questions About Creamy Tuscan Orzo
Can I use other types of meat?
Absolutely! While this recipe uses ground chicken, feel free to substitute with ground turkey or even beef for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare the meatballs and sauce in advance and store them separately. Just combine and heat them on the stove when you’re ready to serve.
What can I use instead of orzo?
If you’re not able to find orzo, other small pasta types like ditalini or even rice can work as great alternatives.
Is this recipe suitable for meal prep?
Definitely! This dish stores well in the refrigerator for up to three days, making it a great option for easy lunches or dinners during the week.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories per Serving: 480
- Servings: 4
Creamy Tuscan Orzo with Chicken Meatballs
Ingredients
Main Ingredients
- 1 lb ground chicken
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup milk
- 1 large egg
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 4 cloves garlic, minced
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 0.25 cup sun-dried tomatoes
- 1 tbsp tomato paste
- 0.5 tsp dried oregano
- 0.25 tsp red chili flakes
- 2 cups low-sodium chicken broth
- 1 cup dry orzo pasta
- 0.5 cup heavy cream
- 0.25 cup shredded Parmesan cheese
- 2 cups fresh spinach, chopped
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper. Avoid overmixing. Let it rest for 10-20 minutes.
- Shape the mixture into 1-1¼” meatballs.
- Heat a skillet over medium-high heat with 2 tablespoons of oil. Sear the meatballs until golden brown on all sides. Place them on a plate and cover with foil.
- In the same skillet, add sun-dried tomatoes, tomato paste, garlic, salt, oregano, black pepper, and chili flakes. Cook for 1-2 minutes.
- Pour in the chicken broth, scraping any browned bits. Bring to a low boil.
- Stir in orzo, cream, Parmesan, salt, and pepper. Place the meatballs on top, cover, and simmer for 10 minutes until orzo is al dente.
- Add spinach, adjust seasoning, and serve hot.