Indulge your taste buds with the delightful flavors of Italy right in your own kitchen! Our Tuscan Chicken Meatballs and Orzo recipe combines juicy, savory meatballs with tender pasta, all enveloped in a rich chicken broth that will have you dreaming of sun-soaked Tuscan hills. In just under an hour, you can create a heartwarming dish that's perfect for family dinners or impressing guests. Ready to elevate your weeknight meals? Dive into this irresistible recipe that promises to become a favorite at your table!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients to ensure you have everything ready for the recipe.
- In a large mixing bowl, combine 1 lb of ground chicken, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 egg, 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
- Once the mixture is combined, use your hands to form the mixture into meatballs, about 1 to
- 5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper or lightly greased.
- In a large skillet over medium heat, add a tablespoon of olive oil. Once the oil is hot, carefully add the meatballs to the skillet. Cook for about 5-7 minutes, turning occasionally, until the meatballs are browned on all sides. Remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet, add 2 cups of chicken broth and bring it to a gentle simmer. Stir in 1 cup of orzo pasta and let it cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
- While the orzo is cooking, chop 1 cup of spinach and set it aside. Once the orzo is cooked, reduce the heat to low and add the meatballs back into the skillet along with the chopped spinach. Stir gently to combine.
- Cover the skillet and allow the meatballs and spinach to cook for an additional 5 minutes, or until the spinach is wilted and the meatballs are heated through.
- Once everything is cooked, taste and adjust seasoning with additional salt and pepper if necessary. Serve the Tuscan chicken meatballs and orzo warm, garnished with extra grated Parmesan cheese if desired.
- Enjoy your delicious Tuscan Chicken Meatballs and Orzo!
Tips
- Prep Ahead: To save time, you can prepare the meatball mixture a day in advance. Just cover it and store it in the refrigerator until you're ready to cook.
- Don’t Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs.
- Use a Cookie Scoop: For evenly sized meatballs, use a cookie scoop. This ensures they cook evenly and look great on the plate.
- Check for Doneness: Make sure to check the internal temperature of the meatballs; they should reach 165°F for safe consumption.
- Customize Your Greens: Feel free to substitute spinach with other greens like kale or Swiss chard for a different flavor profile.
- Add Extra Flavor: Consider adding a splash of white wine to the chicken broth for an extra layer of flavor.
- Garnish Generously: Don’t skimp on the Parmesan cheese when serving; a generous sprinkle adds a delicious finishing touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 120mg
