There’s something magical about the combination of juicy, golden-brown chicken meatballs and creamy Parmesan orzo. It’s cozy, comforting, and packed with flavor—like a warm hug in a bowl. These baked sage chicken meatballs are tender, herby, and perfectly seasoned, while the creamy orzo provides a rich, cheesy backdrop that ties everything together. Whether you’re making this for a weeknight dinner or a casual get-together, trust me, it’s going to be a crowd-pleaser!
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Why You’ll Love Baked Sage Chicken Meatballs with Parmesan Orzo
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. It’s easy to make but fancy enough to impress!
Budget-Friendly: Uses simple pantry staples that come together in a luxurious way.
Quick and Easy: Simple, straightforward steps make this beginner-friendly.
Customizable: Play with seasonings, add veggies, or swap out the pasta for another grain.
Crowd-Pleasing: A guaranteed hit with both kids and adults.
Ingredients in Baked Sage Chicken Meatballs with Parmesan Orzo
Here’s the magic of this dish—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Ground Chicken: The star of the show, creating tender, juicy meatballs.
Fresh Sage: Adds an earthy, slightly peppery depth to the meatballs.
Garlic & Onion: Essential for building rich, savory flavor.
Parmesan Cheese: Infuses both the meatballs and orzo with a nutty, umami-packed goodness.
Breadcrumbs & Egg: Help bind the meatballs together for the perfect texture.
Orzo Pasta: A small, rice-shaped pasta that cooks up creamy and dreamy.
Chicken Broth & Heavy Cream: The secret to making the orzo extra luscious.
Olive Oil & Butter: For richness and flavor in both components of the dish.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures even cooking and helps the meatballs get that perfect golden crust.
Make the Meatball Mixture: In a large bowl, combine ground chicken, chopped sage, minced garlic, grated Parmesan, breadcrumbs, egg, salt, and pepper. Mix until just combined—don’t overwork the mixture!
Shape the Meatballs: Roll the mixture into evenly sized meatballs and place them on a parchment-lined baking sheet.
Bake the Meatballs: Bake for about 18-20 minutes, or until they’re golden brown and cooked through.
Cook the Orzo: While the meatballs bake, heat a large skillet over medium heat. Add butter and olive oil, then sauté minced garlic until fragrant. Stir in the orzo and toast for a minute or two.
Simmer in Broth: Pour in the chicken broth, bring to a simmer, and cook until the orzo is tender and most of the liquid is absorbed.
Finish with Cream & Cheese: Stir in heavy cream and Parmesan cheese, letting everything melt into a creamy, luxurious sauce.
Combine & Serve: Nestle the baked meatballs into the orzo, garnish with fresh sage and extra Parmesan, and serve warm.
How to Serve Baked Sage Chicken Meatballs with Parmesan Orzo
This dish is satisfying on its own, but if you want to round it out, here are some ideas:
Fresh Salads: A crisp green salad with a lemony vinaigrette balances the richness.
Crusty Bread: Perfect for soaking up the creamy orzo sauce.
Roasted Vegetables: Asparagus, carrots, or zucchini make great sides.
Extra Cheese: A sprinkle of extra Parmesan on top never hurts!
Presentation matters too! Garnish with fresh sage or a drizzle of olive oil for a finishing touch.
Additional Tips
Prep Ahead: The meatballs can be made and stored in the fridge a day ahead.
Spice It Up: A pinch of red pepper flakes adds a gentle kick.
Dietary Adjustments: Swap cream for coconut milk for a dairy-free version.
Storage Tips: Leftovers keep well in the fridge for up to 3 days. Reheat gently to maintain texture.
Freeze for Later: Both the meatballs and orzo freeze beautifully. Store in an airtight container for up to 3 months.
FAQ Section
Q1: Can I substitute ground chicken with another protein?
A1: Absolutely! Ground turkey or pork works great in place of chicken.
Q2: Can I make this dish ahead of time?
A2: Yes! Cook the meatballs and orzo separately, then reheat and combine before serving.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the meatballs separately from the orzo for best results.
Q5: What’s the best way to reheat this dish?
A5: Reheat gently on the stovetop with a splash of broth or cream to keep the orzo creamy.
Q6: Can I make this gluten-free?
A6: Yes! Swap the breadcrumbs for a gluten-free alternative and use gluten-free orzo or rice.
Q7: How can I make this healthier?
A7: Use whole wheat orzo and reduce the amount of cream.
Q8: Can I use dried sage instead of fresh?
A8: Yes, but use less since dried herbs are more concentrated—about 1 teaspoon.
Q9: What other cheeses work well in this recipe?
A9: Pecorino Romano or Asiago can be used instead of Parmesan.
Q10: Can I double the recipe?
A10: Absolutely! Just use a larger pan for the orzo to ensure even cooking.
Final Thoughts
Baked Sage Chicken Meatballs with Parmesan Orzo is the kind of meal that makes you feel like a chef in your own kitchen without the stress. It’s creamy, cozy, and bursting with comforting flavors that everyone will love. Whether you’re making this for a weeknight dinner or meal prepping for the week, trust me, this recipe is a game-changer. Give it a try, and let me know how it turns out!
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Baked Sage Chicken Meatballs with Parmesan Orzo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
These Baked Sage Chicken Meatballs with Parmesan Orzo are a cozy, flavorful dish featuring tender chicken meatballs infused with fresh sage, garlic, and Parmesan, served over creamy, herbed Parmesan orzo with spinach. This easy dinner recipe is perfect for busy weeknights and makes for a comforting yet high-protein meal. Pair it with a crisp salad or roasted vegetables for a well-rounded dish.
Ingredients
Baked Sage Chicken Meatballs
- 2 oz fresh Italian bread, diced
- 1/2 cup warm water
- 2 tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- 1/4 tsp crushed red pepper
- 1 1/2 lbs ground chicken thigh
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 1/2 tsp kosher salt
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 1/2 cups chicken stock
- 1/3 cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Freshly cracked black pepper
Instructions
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Prepare the Meatballs:
- Preheat oven to 450°F. Line a baking sheet with parchment paper and lightly oil it.
- Place diced bread in a large bowl, pour warm water over it, and let soak for 5 minutes.
- Heat a skillet over medium heat and melt butter. Add shallot and garlic, cooking until softened. Stir in granulated garlic and red pepper flakes, then turn off heat.
- In the bowl with bread, add ground chicken, Parmesan, sage, parsley, salt, and shallot mixture. Mix until well combined.
- Form the mixture into 15 meatballs (about 2 oz each), packing them tightly. Place on prepared baking sheet, drizzle with olive oil, and bake for 25-30 minutes or until golden and cooked through.
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Prepare the Parmesan Orzo:
- Wipe out the skillet and return to medium heat. Melt butter and add sage leaves, allowing them to crisp. Transfer crispy sage to a paper towel.
- Add shallots to the butter, season with salt, and cook for 2 minutes. Stir in orzo.
- Pour in white wine and add thyme. Simmer for 2 minutes. Stir in chicken stock, bring to a simmer again, and cook for about 6 minutes, stirring often.
- Add heavy cream, spinach, and Parmesan. Stir until spinach wilts and Parmesan melts. Season with salt to taste. Remove thyme sprigs.
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Assemble & Serve:
- Serve chicken meatballs over the Parmesan orzo.
- Garnish with crispy sage, freshly cracked black pepper, extra Parmesan, and additional chopped parsley and thyme if desired.
Notes
- You can substitute ground turkey for chicken if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 650 mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg