Creamy Tuscan Meatball Orzo (Print Version)

# Ingredients:

→ Meatballs

01 - 1 pound ground chicken
02 - 1 large egg, beaten
03 - ¼ cup (25g) grated parmesan
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon kosher salt
06 - ¼ teaspoon black pepper
07 - ¼ cup (61g) whole milk
08 - ¼ cup (27g) plain breadcrumbs
09 - 1 teaspoon minced garlic
10 - 2 tablespoons yellow onion, finely chopped
11 - 1 tablespoon olive oil, for frying

→ Pasta

12 - 1 cup (112g) orzo pasta
13 - 1½ cups (357g) heavy cream
14 - 1½ cups chicken broth
15 - 1 tablespoon unsalted butter
16 - 1 large shallot, diced
17 - 2 teaspoons minced garlic
18 - ⅓ cup sun-dried tomatoes, diced
19 - 3 cups baby spinach
20 - 1 tablespoon fresh thyme
21 - 1 tablespoon fresh rosemary
22 - 1 cup (100g) parmesan cheese, plus more for garnish
23 - 1 teaspoon kosher salt

# Instructions:

01 - Mix chicken with egg, cheese, herbs, milk, breadcrumbs, garlic, and onion. Form into meatballs. Fry in oil until cooked through.
02 - In same pan, sauté shallots and garlic in butter. Add broth, scraping up browned bits.
03 - Add tomatoes, spinach, herbs, and salt. Cook until spinach wilts.
04 - Add orzo, cream, and parmesan. Simmer covered 12-15 minutes, stirring occasionally. Add meatballs back last 5 minutes.

# Notes:

01 - Can make meatballs ahead
02 - Stir pasta often to prevent sticking

Back