Name: Tuscan Chicken Meatballs and Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams); ½ cup dry breadcrumbs (55 grams); ½ cup Parmesan cheese (35 grams); ¼ cup milk; 1 egg; ¼ cup fresh parsley (finely chopped, optional); 1 teaspoon Italian seasoning; 1 teaspoon salt; 2 cloves minced garlic; ½ teaspoon onion powder; ¼ teaspoon black pepper; 2 tablespoons oil (for the pan); ¼ cup sun dried tomatoes; 1 tablespoon tomato paste; 2 cloves garlic (finely minced); ½ teaspoon salt; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ⅛ teaspoon red chili flakes; 2½ cups low sodium chicken broth; 1½ cups dry orzo pasta (about 270 grams); ⅔ cup cream (18%-35% fat); ¼ cup shredded Parmesan cheese; 1 cup chopped fresh spinach

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Introduction

This Tuscan Chicken Meatballs and Orzo recipe brings together tender, flavorful chicken meatballs with a creamy, herb-infused orzo. It’s a comforting one-pan dish perfect for a cozy weeknight dinner that feels special but is easy to prepare.

A round white plate is filled with a creamy orzo pasta mixed with bits of green spinach and small pieces of browned garlic, creating a textured, slightly saucy base. On top of the pasta, there are five browned meatballs arranged in a circular pattern, lightly sprinkled with grated cheese. The pasta has a pale yellow color with green and golden brown highlights, and the meatballs have a crispy brown exterior. A silver fork rests on the right side of the plate, partly inserted into the pasta. The background is a white marbled texture, with a bunch of fresh green parsley placed in the top right corner and two small clear glass bowls containing grated cheese and chopped parsley visible in the lower right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams)
½ cup dry breadcrumbs (55 grams)
½ cup Parmesan cheese (35 grams)
¼ cup milk
1 egg
¼ cup fresh parsley (finely chopped, optional)
1 teaspoon Italian seasoning
1 teaspoon salt
2 cloves minced garlic
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons oil (for the pan)
¼ cup sun dried tomatoes
1 tablespoon tomato paste
2 cloves garlic (finely minced)
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
⅛ teaspoon red chili flakes
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 270 grams)
⅔ cup cream (18%-35% fat)
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach

Instructions

Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, minced garlic, onion powder, and black pepper. Mix gently until just combined and let sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
Step 2: Roll the mixture into 1 to 1¼-inch meatballs and set aside.
Step 3: Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Sear the meatballs on all sides until they are golden brown, then remove them to a plate and cover with foil to keep warm.
Step 4: In the same skillet, add sun dried tomatoes, tomato paste, minced garlic, salt, dried oregano, black pepper, and red chili flakes. Cook for 1 to 2 minutes until fragrant.
Step 5: Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the mixture to a low boil.
Step 6: Stir in orzo, cream, Parmesan, and adjust salt and pepper to taste. Place the meatballs on top, cover the skillet, and simmer over medium-low heat for about 10 minutes, or until the orzo is al dente. The sauce will thicken as it cooks.
Step 7: Stir in chopped fresh spinach, taste, and adjust seasonings if needed. Serve warm and enjoy.

Tips & Variations

For added flavor, use a mix of fresh herbs like basil and thyme along with the parsley.
Substitute cream with coconut milk for a dairy-free version.
Use turkey or beef instead of chicken for a different twist on the meatballs.
If you prefer less spice, omit the red chili flakes or reduce the amount.
Fresh sun dried tomatoes packed in oil work best for a richer taste.

Storage

Store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream as needed to restore creaminess.

How to Serve

A black pan filled with a dish made of golden browned meatballs and light yellow orzo pasta mixed with wilted dark green spinach leaves and small pieces of dried red tomato. The dish is sprinkled with white grated cheese and small bits of chopped green herbs on top. The pan rests on a white marbled surface with a blue cloth underneath, and in the background, there are two small white bowls filled with grated cheese and green herbs, along with a bunch of fresh green parsley. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the chicken meatballs?

Yes, you can freeze the formed meatballs before cooking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Is orzo the best pasta to use in this recipe?

Orzo works best because it cooks quickly and creates a creamy texture with the broth and cream, but you can use other small pasta shapes like acini di pepe or small shells if you prefer.