Homemade Sage Chicken Meatballs with Parmesan Orzo: The Ultimate Comfort Dish
Introduction to Homemade Sage Chicken Meatballs with Parmesan Orzo
If you’re looking for a delicious and comforting meal that’s sure to impress, look no further than homemade sage chicken meatballs with parmesan orzo. This delightful dish combines the savory flavors of sage and garlic with tender chicken meatballs, all served over creamy orzo pasta. It’s a perfect choice for family dinners or a special occasion, and the best part? It’s easier to make than you might think!
A Personal Story Behind My Homemade Sage Chicken Meatballs Journey
I remember the first time I tried sage chicken meatballs; it was at a family gathering where my aunt prepared them. The aroma filled the house, and as soon as I took my first bite, I was hooked! The combination of the hearty meatballs and the creamy orzo reminded me of the warmth and love that comes from home-cooked meals. Since then, I’ve been on a quest to perfect my version of this recipe, and I can’t wait to share it with you!
What Makes This Homemade Sage Chicken Meatballs Recipe Special?
What sets this recipe apart is the use of fresh herbs like sage and parsley, which elevate the flavor profile of the dish. Additionally, the incorporation of parmesan cheese adds a creamy, nutty richness that pairs perfectly with the tender chicken meatballs. Plus, this dish can easily be modified for dietary preferences, making it versatile and inclusive for everyone at the table.
The Full Homemade Sage Chicken Meatballs Recipe
Ingredients
- 2 oz fresh Italian bread, diced
- 1/2 cup warm water
- 2 tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- 1/4 tsp crushed red pepper
- 1 1/2 lbs ground chicken thigh
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 1/2 tsp kosher salt
Parmesan Orzo Ingredients
- 2 tbsp butter
- 8 sage leaves
- 1 shallot, thinly sliced
- 1 cup orzo
- 1 cup dry white wine
- 1 small handful fresh thyme sprigs, tied in kitchen twine
- 1 1/2 cups chicken stock
- 1/3 cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- 1/4 cup grated parmesan cheese
- Freshly cracked black pepper
Instructions
- Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper and lightly oil it. Place diced bread in a large bowl and pour warm water over it. Let it soak for at least 5 minutes. Tip: Make sure the bread is fresh for the best texture in the meatballs.
- In a skillet over medium heat, melt butter. Add minced shallot and garlic, cooking until softened. Stir in granulated garlic and red pepper flakes, then turn off the heat.
- Add ground chicken, parmesan, sage, parsley, salt, and shallot mixture to the soaked bread. Mix well and form into about 15 (2 oz) meatballs. Place on the prepared sheet pan, drizzle with olive oil, and bake on the top rack for 25-30 minutes until golden and cooked through. Tip: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C).
- For the orzo, in the same skillet over medium heat, melt butter. Add sage leaves to crisp, then transfer them to a paper towel.
- Add shallots to the butter, season with salt, and cook for about 2 minutes. Stir in orzo, pour in white wine, and add thyme. Simmer for 2 minutes, then add chicken stock. Simmer for about 6 more minutes on medium-low heat, stirring often.
- Stir in heavy cream, spinach, and parmesan. Let it simmer until spinach wilts and parmesan melts, stirring continuously. Season with salt and remove thyme sprigs.
- Serve chicken meatballs over the orzo. Garnish with crispy sage, cracked black pepper, more parmesan, and extra chopped parsley & thyme leaves. Tip: For a pop of color, add additional fresh herbs as garnish.
Serving Suggestions and Variations for Homemade Sage Chicken Meatballs
These sage chicken meatballs with parmesan orzo can be served in a variety of ways. For a lighter meal, pair the dish with a fresh garden salad or steamed vegetables. If you want to add more depth to the meal, consider serving it with a side of garlic bread. For variations, you can substitute ground chicken with plant-based ground meat for a vegetarian option or use gluten-free bread and orzo to cater to gluten sensitivities. The possibilities are endless!
Frequently Asked Questions About Homemade Sage Chicken Meatballs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and refrigerate them for up to a day before baking. Just be sure to let them come to room temperature before cooking.
What can I use instead of orzo?
If you don’t have orzo on hand, you can use any small pasta like ditalini or even rice for a different twist.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your delicious homemade sage chicken meatballs with parmesan orzo! This dish is not only fulfilling but also brings the warmth of home cooking right to your table.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 380
- Servings: 4
Homemade Sage Chicken Meatballs with Parmesan Orzo
Ingredients
Main Ingredients
- 2 oz fresh Italian bread, diced
- 0.5 cup warm water
- 2 tbsp butter
- 1 unit shallot, minced
- 4 unit garlic cloves, minced
- 1 tsp granulated garlic
- 0.25 tsp crushed red pepper
- 1.5 lbs ground chicken thigh
- 0.25 cup grated parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 0.5 tsp kosher salt
Parmesan Orzo Ingredients
- 2 tbsp butter
- 8 unit sage leaves
- 1 unit shallot, thinly sliced
- 1 cup orzo
- 1 cup dry white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1 small handful fresh thyme sprigs, tied in kitchen twine
- 1.5 cups chicken stock
- 0.33 cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- 0.25 cup grated parmesan cheese
- 1 unit Freshly cracked black pepper
Instructions
- Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper and lightly oil it. Place diced bread in a large bowl and pour warm water over it. Let it soak for at least 5 minutes. Tip: Make sure the bread is fresh for the best texture in the meatballs.
- In a skillet over medium heat, melt butter. Add minced shallot and garlic, cooking until softened. Stir in granulated garlic and red pepper flakes, then turn off the heat.
- Add ground chicken, parmesan, sage, parsley, salt, and shallot mixture to the soaked bread. Mix well and form into about 15 (2 oz) meatballs. Place on the prepared sheet pan, drizzle with olive oil, and bake on the top rack for 25-30 minutes until golden and cooked through. Tip: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C).
- For the orzo, in the same skillet over medium heat, melt butter. Add sage leaves to crisp, then transfer them to a paper towel.
- Add shallots to the butter, season with salt, and cook for about 2 minutes. Stir in orzo, pour in white wine, and add thyme. Simmer for 2 minutes, then add chicken stock. Simmer for about 6 more minutes on medium-low heat, stirring often.
- Stir in heavy cream, spinach, and parmesan. Let it simmer until spinach wilts and parmesan melts, stirring continuously. Season with salt and remove thyme sprigs.
- Serve chicken meatballs over the orzo. Garnish with crispy sage, cracked black pepper, more parmesan, and extra chopped parsley & thyme leaves. Tip: For a pop of color, add additional fresh herbs as garnish.