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Succulent chicken meatballs, baked to a golden perfection with classic Italian herbs and adorned with rich, savory Parmesan cheese. Nestled atop a creamy embrace of tender tomato-spinach orzo pasta, this Italian chicken meatballs with creamy tomato-spinach orzo pasta recipe is the epitome of comfort food and a show-stopping addition to your cozy fall dinners. Let the flavors of these healthy chicken meatballs transport you to a rustic Italian trattoria.

Chicken Meatballs with Orzo

Italy, a land known for its rich culinary heritage, captures our taste buds with every dish it offers, and this chicken meatball recipe is no exception. It’s slightly spicier, thanks to Cajun seasoning and red pepper flakes, extra garlicky, and has a flavor punch from tomato paste that ties everything together.

Italian chicken meatballs take center stage, each bursting with the perfect blend of Italian seasoning, Parmesan cheese, and a hint of Cajun spice. The secret to flavorful chicken meatballs lies in using ground chicken thighs instead of chicken breasts. The thigh meat is much moister and fattier than chicken breasts, resulting in an intense flavor instead of dry and chewy (which no one wants).

But what truly elevates this dish is the orzo tomato-spinach pasta that starts with a fragrant base of butter-sautéed shallots and garlic alongside the fiery heat of roasted peppers. Tomato paste and red pepper flakes add depth and a subtle kick, while white sherry cooking wine imparts a delightful hint of sweetness. The creamy orzo pasta absorbs all these flavors, becoming the canvas for an Italian culinary masterpiece.

As you stir in heavy cream, fresh spinach, oregano, and grated Parmesan cheese, the tomato sauce takes shape, enveloping each orzo grain in a creamy embrace. The spinach wilts, injecting a pop of vibrant green, and the Parmesan cheese melts into the sauce, creating a velvety texture that clings to each mouthful.

As you dish out these baked chicken meatballs with orzo pasta, be ready to be enchanted by the irresistible scent of Italian herbs and the gorgeous sight of perfectly browned meatballs. A dash of red pepper, an extra sprinkle of Parmesan cheese, and a scatter of freshly chopped parsley add an extra layer of visual appeal and flavor to this already addictive Italian delicacy.

Why You’ll Love This Recipe

Flavor Fusion – From zesty herbs to Parmesan cheese – all blended into savory chicken meatballs that burst with flavor in every bite.

Creamy Comfort – The meatball sauce is a velvety blend of tomatoes, spinach, and Parmesan cheese that coats every mouthful with luscious goodness.

Effortless Elegance – Despite its gourmet appeal, this meatball recipe is surprisingly easy to make yet promises a healthy and filling dinner even on a busy weeknight.

Success Tips for Chicken Meatballs with Orzo Pasta

Mix It Well: Mix all the ingredients well when preparing the meatball mixture. It ensures an even distribution of flavors and uniform texture.

Use an Ice Cream Scoop: To achieve uniform-sized meatballs, consider using an ice cream scoop or a cookie dough scoop. It saves time and ensures meatballs cook evenly.

Make-Ahead Meatballs: If you're short on time, prepare the meatballs in advance and store them in the refrigerator until you're ready to bake. It is an excellent time-saving trick for busy evenings.

Get Creative: Don't hesitate to get creative with this baked chicken meatballs recipe. Use ground turkey instead of chicken, explore vegetarian options, or experiment with a different cheese for a personalized twist on this Italian classic.

Italian Chicken Meatballs with Orzo Pasta FAQs

Can I freeze leftovers?

Yes, both the meatballs and the orzo can be frozen. Store them in separate airtight containers and freeze them for up to 3 months.

Is Orzo Pasta Gluten-Free?

Orzo is typically made from wheat, so it contains gluten. If you need a gluten-free option, consider gluten-free pasta as a substitute.

Can I Make This Dish Vegetarian?

Yes, you can make a vegetarian version by skipping the meatballs and adding sautéed mushrooms or tofu as a substitute.

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INGREDIENTS

For the Meatballs:

• 1 pound ground Italian Chicken (or Ground Italian Turkey)
• ½ cup seasoned panko (I prefer 4C Brand with pecorino Romano Cheese)
• ½ cup Parmesan cheese (fresh is preferred)
• 1 tablespoon Italian Seasoning
• 1 large egg
• 2-3 garlic cloves, minced.
• 2 teaspoons Cajun Seasoning
• 1 teaspoon black pepper
• 1 teaspoon kosher salt (preferred)

For the Tomato-Spinach Orzo:

• 1 tablespoon butter
• 1 tablespoon roasted peppers in oil (from the jar)
• 1 shallot, minced.
• 2 garlic cloves, minced.
• 1 tablespoon double-concentrated tomato paste
• ¼ teaspoon red pepper flakes
• ½ tablespoon organic Better Than Bouillon Chicken Base
• ½ cup white sherry cooking wine
• 1 cup Orzo Pasta
• 3 cups chicken stock
• ½ cup heavy cream
• 2 oz fresh spinach (approximately 2 cups)
• 1 tablespoon fresh or dried oregano
• ¼ cup grated Parmesan cheese, plus extra for serving
• Chopped parsley for garnish.

INSTRUCTIONS

For the Meatballs:

1. Preheat the oven to 400°F.
2. Spray a large cookie sheet with cooking spray or line it with aluminum foil.
3. In a medium mixing bowl, combine the ground Italian Chicken (or Turkey), seasoned panko, Parmesan cheese, Italian seasoning, egg, minced garlic cloves, Cajun seasoning, black pepper, and kosher salt. Mix thoroughly using your hands.
4. Roll 2 tablespoons of the meat mixture into a ball and place them 1 inch apart on the prepared baking sheet. This usually yields about 15 meatballs.
5. Bake until they are browned and cooked through, which takes approximately 15-20 minutes. You can also use pre-made meatballs. Set the cooked meatballs aside at room temperature while preparing the Tomato-Spinach Orzo.

For the Tomato-Spinach Orzo:

1. Place a pan on medium heat and add the butter and roasted peppers in oil. Once the butter starts to bubble and brown, add the minced shallots and garlic and season with a pinch of salt. Cook for about 2 minutes.
2. Stir in the tomato paste and red pepper flakes until the paste is fully incorporated.
3. Pour in the white sherry cooking wine and let it cook for 2 minutes. Then, add the chicken stock and Better Than Bouillon Chicken Base, bringing it to a medium simmer.
4. Add the Orzo pasta, reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently.
5. Add the heavy cream, fresh spinach, oregano, and grated Parmesan cheese. Allow the cream to simmer while the spinach wilts and the Parmesan cheese melts, stirring continuously. Season with salt if needed.

SERVING

1. Serve the chicken meatballs over the Tomato-Spinach Orzo.
2. Garnish with a dash of red pepper, extra Parmesan cheese, and a sprinkle of chopped parsley.