Parmesan chicken meatballs with creamy spinach orzo

Recipe of the week - July 6th edition

Picture this: it’s the middle of the summer. You’re hot, you’re hungry. You want something that checks all the boxes (protein, vegetables) but isn’t a salad. You might be in the mood for pasta, but don’t want to spend a ton of time cooking.

Enter: easy, quick and verrrrrry yummy parmesan chicken meatballs with creamy spinach orzo. It checks all your boxes and more. I make this weekly for my family and it’s always a crowd pleaser. Enjoy!

Parmesan Chicken Meatballs with Creamy Spinach Orzo

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Parmesan Chicken Meatballs

• 1 lb ground chicken (1 package)

• 1 egg

• 1/3 cup Panko breadcrumbs

• 1/3 cup grated Parmesan cheese

• 2 cloves garlic, chopped

• 1 shallot, diced

• 1 tsp oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• Salt to taste

Creamy Spinach Orzo

• 1 cup orzo

• 1 shallot, chopped

• 2 cloves garlic, chopped

• 2 cups chicken broth

• 1/3 cup cream (or milk or coconut milk - full fat!)

• 1/3 cup grated Parmesan cheese

• 2 cups spinach, chopped

• Butter

• Salt and pepper to taste

• Optional: splash of white wine

Instructions

Make the Meatballs

1. Preheat Oven: Preheat your oven to 375°F and line a baking sheet.

2. Prepare Meatball Mixture: In a large bowl, combine ground chicken, egg, Panko breadcrumbs, Parmesan cheese, garlic, shallot, oregano, salt, black pepper, and garlic powder. Mix well.

3. Form Meatballs: Using a cookie scoop or your hands, form the mixture into medium-sized meatballs and place them on the prepared baking sheet.

4. Bake Meatballs: Bake for 17 minutes, or until cooked through.

Make the Orzo

1. Sauté Shallot and Garlic: In a large pan, melt butter over medium heat. Add chopped shallot and cook for 1 minute. Add chopped garlic and cook for another minute.

2. Toast Orzo: Stir in dry orzo and toast for 1 minute.

3. Deglaze with Wine: Add a splash of white wine (if using) and cook for 1 minute.

4. Cook Orzo: Pour in chicken broth, add some salt and pepper, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the orzo is cooked and the broth is absorbed (around 10-15 minutes). Add more broth or water if needed.

5. Add Cream and Spinach: Stir in cream, chopped spinach, and Parmesan cheese until the spinach is wilted and the mixture is creamy. Season with additional salt and pepper to taste.

Serve

• Plate the creamy spinach orzo and top with Parmesan chicken meatballs. Serve hot and enjoy!