Description
These Baked Sage Chicken Meatballs are tender, juicy, and packed with the warm, earthy flavors of fresh sage and garlic. Served over creamy Parmesan Orzo, this dish is a comforting and elegant meal that’s perfect for both busy weeknights and special occasions.
Ingredients
For the Sage Chicken Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons fresh sage, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon olive oil (for brushing)
For the Parmesan Orzo:
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups chicken broth
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Make the Meatball Mixture:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, sage, garlic, salt, black pepper, and onion powder. Mix until just combined.
2. Form and Bake the Meatballs:
Roll the mixture into 1½-inch meatballs and place them on the prepared baking sheet. Lightly brush with olive oil. Bake for 18-20 minutes, or until golden brown and cooked through (internal temp: 165°F/74°C).
3. Cook the Parmesan Orzo:
While the meatballs bake, melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in orzo and toast for 2 minutes.
Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Reduce heat and stir in heavy cream, Parmesan, salt, and black pepper. Remove from heat and let it sit for 2 minutes to thicken.
4. Serve and Garnish:
Spoon the creamy Parmesan orzo onto plates, top with baked sage chicken meatballs, and garnish with fresh parsley and extra Parmesan.
Notes
- Serve with roasted vegetables or a simple arugula salad.
- Pair with a glass of white wine like Sauvignon Blanc or Pinot Grigio.
- Add mushrooms or sun-dried tomatoes to the orzo for extra flavor