Baked Chicken Meatballs

Name: Baked Chicken Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 16 meatballs
Ingredients: 1 pound ground chicken; 1/4 cup dried bread crumbs; 1 egg; 2 tablespoons butter; 1 shallot (minced); 4 garlic cloves (minced); 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon crushed red pepper {optional}; 1/4 cup Parmigiano Reggiano; 2 tablespoons minced fresh sage; 2 tablespoons minced fresh parsley; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 cup orzo pasta {you can use gluten-free or whole wheat orzo}; 16 ounces chicken broth {or vegetable broth}; 2 tablespoons butter; 2 tablespoons shallot (minced); 2 tablespoons sage leaves (minced); 1/2 cup Parmigiano Reggiano; 1/4 cup Heavy Cream; 4 ounces spinach; 2 tablespoons minced parsley

Baked Chicken Meatballs make an easy fall meal or would be nice for holiday entertaining. They are full of warm, fall flavors and pair nicely with the creamy Parmesan Orzo.

Prep15 min
Cook25 min
Total40 min
Makes12 16 meatballs
Calories202

Ingredients

12 16 meatballs

1 pound ground chicken
1/4 cup dried bread crumbs
1 egg
2 tablespoons butter
1 shallot (minced)
4 garlic cloves (minced)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper {optional}
1/4 cup Parmigiano Reggiano
2 tablespoons minced fresh sage
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper

For the orzo:

1 cup orzo pasta {you can use gluten-free or whole wheat orzo}
16 ounces chicken broth {or vegetable broth}
2 tablespoons butter
2 tablespoons shallot (minced)
2 tablespoons sage leaves (minced)
1/2 cup Parmigiano Reggiano
1/4 cup Heavy Cream
4 ounces spinach
2 tablespoons minced parsley

Method

1
Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
2
In a large mixing bowl mix together the breadcrumbs, egg, butter, shallot, Italian seasoning, garlic powder, crushed red pepper, Parmesan cheese, sage, parsley, salt and pepper.
3
Add the ground chicken and use your hands to gently mix everything together. Don't over-mix the chicken mixture. Form the chicken mixture into 1-inch turkey meatballs and put on the cookie sheet.
4
Bake in the oven for about 20 minutes, until the meatballs reach an internal temperature of 165ºF and are cooked through. Serve the chicken meatballs over the orzo with fresh sage and extra Parmesan cheese.
5
In a large pot boil the chicken broth, add the orzo, cover and reduce heat to simmer for about 10 minutes {or until the pasta is tender and liquid is absorbed}, stirring occasionally. Drain and set aside.
6
In a large skillet heat the butter over medium heat. Add the shallot and sage and sauté for 2 minutes. Turn the heat to low and add the orzo.
7
Stir in the parmesan cheese, heavy cream, spinach, parsley and and stir until mixed well and the spinach is wilted.

Notes

You can add a variety of spices to the chicken meatballs. Some I like are paprika, cumin, oregano, thyme or Greek seasoning. If you don't have sage you can use other fresh herbs like mint, basil, oregano, thyme or dill.