Chicken Meatballs with Tomato Wine Orzo

Friday, February 3, 2023

Chicken Meatballs with Tomato Wine Orzo

Servings: 4

Prep time: 20

Cook time: 30

Fresh Ingredients:


1 ½ lbs. ground chicken

2 tbsp butter

1 shallot, minced.

4 garlic cloves, minced

¼ cup grated parmesan cheese.

2 oz fresh Italian bread, diced.


Pantry Ingredients


½ cup warm water

1 tsp granulated garlic

½ tsp red pepper flakes

½ cup chopped sun-dried tomatoes (in olive oil)

2 tbsp chopped fresh parsley.

2 tsp chopped fresh rosemary.

½ tsp kosher salt


Tomato Orzo


2 oz fresh spinach (approximately 2 cups)

¼ cup grated parmesan cheese, plus more for serving

4 garlic cloves, minced

1 tbsp butter

⅓ cup heavy cream

1 shallot, minced


1 cup orzo

2 cups chicken stock

1 tbsp sun-dried tomato olive oil (from the jar)

1 sprig rosemary

¼ cup tomato paste

¼ tsp red pepper flakes

½ cup dry white wine







Preheat the oven to 450, and line a sheet pans with parchment or foil. While the oven is heating, place the bread into a large mixing bowl and mix with the water, allowing this to soak for about 5 minutes.


Heat an oven-proof skillet over medium heat for about 3 minutes, then add the butter and allow it to melt. Add the garlic and shallot, cooking for approx. 2 minutes, stir in the garlic and pepper flakes, turn off the heat.


Add the raw ground chicken, parmesan, sun dried tomatoes, and the spices to the bowl of bread/water. Mix well. Form 16 or so meatballs (I prefer mine on the smaller side, but that does not always happen. Place the meatballs on your prepared sheet pan, drizzle or spray with olive oil and bake for 25-30 minutes or until cooked through.




While the meatballs are baking, prepare the orzo. Using the same pan, wiped clean with a paper towel, bring to medium heat, and melt the butter together with the sun-dried tomato oil.  Add the rosemary and brown it for a minute or two, then remove it. This step is for flavoring the oil and butter.


Add the garlic and shallots along with a pinch of salt, and cook, stirring for 2 minutes. Stir in the tomato paste and red pepper flakes until well mixed. Add the white wine, then the orzo. Cook for about 2 minutes, stirring, while bringing to a simmer. Add the chicken stock and bring back to a simmer. Reduce the heat to medium low and cook for approx. 10 minutes, stirring often or according to the package directions of your orzo. Each manufacturer has their own timeline, use it.


When the orzo is cooked, but still simmering, add the heavy cream, parmesan, then the spinach. Stir the spinach in, allow it to wilt, while the parmesan is melting.


For Serving:


Serve the meatballs over the orzo and garnish with the fried rosemary. Serve with a salad and some crusty bread for a satisfying dinner. Recipe adapted from Original Dish.




I really enjoyed this - ground chicken is one of my favorite things, as I cannot stand ground turkey, it gives me a gamey kind of eww.

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