🍽️ Baked Sage Chicken Meatballs with Parmesan Orzo
Ingredients
For the Meatballs:
-
1 lb (450g) ground chicken
-
1 large egg
-
½ cup breadcrumbs (panko preferred)
-
2 tbsp fresh sage, finely chopped (or 1 tsp dried)
-
2 cloves garlic, minced
-
¼ cup grated Parmesan cheese
-
2 tbsp fresh parsley, chopped
-
½ tsp onion powder
-
½ tsp salt
-
½ tsp black pepper
-
2 tbsp olive oil (for brushing or drizzling)
For the Parmesan Orzo:
-
1 ½ cups orzo pasta
-
3 cups chicken broth (or water with bouillon)
-
2 tbsp butter
-
½ cup grated Parmesan cheese
-
½ cup heavy cream (optional, for creaminess)
-
Salt and pepper to taste
-
Fresh parsley for garnish
Instructions
1. Prepare the Meatballs
-
Preheat oven to 400°F (200°C).
-
In a mixing bowl, combine ground chicken, egg, breadcrumbs, sage, garlic, Parmesan, parsley, onion powder, salt, and pepper.
-
Mix until just combined (don’t overmix).
-
Shape into 1–1.5 inch meatballs and place on a greased or parchment-lined baking sheet.
-
Brush/drizzle with olive oil.
-
Bake for 18–20 minutes, or until golden and cooked through (internal temp 165°F / 74°C).
2. Make the Parmesan Orzo
-
In a saucepan, melt butter over medium heat.
-
Add orzo and toast for 1–2 minutes until slightly golden.
-
Pour in chicken broth, bring to a boil, then reduce to simmer.
-
Cook uncovered until orzo is tender and liquid is absorbed (10–12 minutes).
-
Stir in Parmesan, cream (if using), salt, and pepper.
3. Serve
-
Plate Parmesan orzo, top with baked sage chicken meatballs, and garnish with fresh parsley and extra Parmesan.
❓ Q\A Style
Q: Can I use turkey instead of chicken?
A: Yes, ground turkey works perfectly in this recipe.
Q: How do I keep meatballs moist?
A: Adding egg, breadcrumbs, and Parmesan helps hold moisture. Don’t overbake.
Q: Can I pan-fry instead of baking?
A: Yes, shallow-fry in olive oil over medium heat until browned and cooked through.
Q: Can I make it ahead?
A: Meatballs can be shaped a day before and stored in the fridge. Or freeze after baking.
Q: What can I serve with it besides orzo?
A: Mashed potatoes, rice pilaf, or roasted vegetables pair nicely.
Q: Can I make the orzo lighter?
A: Skip the cream and just use Parmesan with broth for a lighter version.