Elevate your dining experience with our delectable Baked Sage Chicken Meatballs paired with Parmesan Orzo. This culinary masterpiece combines succulent ground chicken infused with aromatic sage and Parmesan, baked to perfection. Nestled on a bed of Parmesan-infused orzo, this dish is a symphony of flavors that will leave your taste buds craving more.
Picture this – a cozy evening where the kitchen is filled with the enticing aroma of sage and garlic, signaling the creation of our family-favorite Baked Sage Chicken Meatballs. These meatballs have become a sensation, not just for their exquisite taste but for the memories they create. The first bite is an explosion of flavors, and every family gathering now revolves around this delicious dish.
Why This Culinary Delight Deserves a Place on Your Table:
- Sage-Infused Chicken Meatballs: Crafted with ground chicken, Parmesan, and a medley of fresh herbs, these meatballs are bursting with savory goodness.
- Golden Perfection: Baked to a golden hue on the top rack of the oven, the meatballs achieve a crispy exterior while remaining tender and flavorful inside.
- Parmesan Orzo Extravaganza: The orzo, cooked to perfection in a blend of white wine, chicken stock, and cream, is infused with the richness of Parmesan and fresh herbs.
- Crispy Sage Garnish: Crispy sage leaves, browned in butter, add a delightful crunch and an extra layer of sage essence to the dish.
- Perfect Harmony of Flavors: The combination of garlic, shallots, and Parmesan in both the meatballs and orzo creates a harmonious flavor profile that is both sophisticated and comforting.
Ingredients:
For Baked Sage Chicken Meatballs:
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- ¼ tsp crushed red pepper
- 1 ½ lbs ground chicken thigh
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
For Parmesan Orzo:
- 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 ½ cups chicken stock
- ⅓ cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- ¼ cup grated Parmesan cheese, plus more for serving
- Freshly cracked black pepper
Directions:
For Baked Sage Chicken Meatballs:
- Preheat the oven to 450°F and prepare a sheet pan with parchment paper, lightly oiled.
- Soak diced bread in warm water for at least 5 minutes.
- In a skillet, melt butter and cook minced shallot and garlic until softened. Stir in granulated garlic and red pepper flakes, then turn off the heat.
- In a large bowl, combine soaked bread, ground chicken, Parmesan, sage, parsley, salt, and shallot mixture. Form into meatballs and 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.
For Parmesan Orzo:
- Wipe out the skillet and melt butter over medium heat. Add sage leaves, letting them crisp as the butter browns. Transfer sage to a paper towel using a slotted spoon.
- 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.
- Stir in chicken stock, bring to a simmer, reduce heat to medium-low, and cook for about 6 more minutes, stirring often.
- Add heavy cream, spinach, and Parmesan. Simmer until spinach wilts and Parmesan melts, stirring continuously. Season with salt to taste and remove thyme sprigs.
Serve:
- Place chicken meatballs over the orzo.
- Garnish with crispy sage, freshly cracked black pepper, additional Parmesan, and extra chopped parsley & thyme leaves.
Notes:
- Experiment with ground chicken breast for a leaner option.
- Adjust the red pepper flakes for more or less heat.
- Substitute fresh thyme with dried thyme if needed.
- Serve with a side salad for a complete meal.
- Store any leftovers in the refrigerator; flavors intensify when reheated.
