Ingredients
Method
Make the Meatball Mixture:
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.
Form the Meatballs:
- Shape the mixture into meatballs about 1 to 1.5 inches in diameter.
Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove and set aside.
Toast the Orzo:
- In the same skillet, add the orzo and toast it for 2 minutes until slightly golden, stirring constantly.
Add the Liquid Ingredients:
- Stir in the chicken broth and diced tomatoes (with their juices). Bring the mixture to a simmer.
Combine Meatballs and Orzo:
- Nestle the browned meatballs into the skillet with the orzo. Cover and let it cook for 10-12 minutes, until the orzo is tender and the meatballs are fully cooked.
Finish with Cream and Spinach:
- Reduce the heat to low. Stir in the heavy cream and chopped spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the sauce is creamy.
Garnish and Serve:
- Sprinkle with fresh parsley and serve warm. Enjoy this cozy, flavorful dish with your favorite sides!
Notes
-
- Make It Gluten-Free: Use gluten-free breadcrumbs and replace the orzo with rice or quinoa.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and use nutritional yeast instead of Parmesan.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer-Friendly: Freeze the meatballs separately before cooking, or freeze the entire dish (without spinach) for up to 2 months. Add fresh spinach when reheating.