Baked Sage Chicken Meatballs with Parmesan Orzo
These baked sage chicken meatballs with creamy parmesan orzo are juicy, comforting, and full of flavor — the perfect cozy dinner made easy with a pressure cooker and oven combo.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 oz Fresh Italian bread diced
- ½ cup Warm water
- 2 tablespoon Butter for sautéing
- 1 Shallot minced (plus 1 for slicing later)
- 4 cloves Garlic minced
- 1 teaspoon Granulated garlic
- ¼ teaspoon Crushed red pepper
- 1.5 lbs Ground chicken thigh
- ¼ cup Parmesan cheese grated, plus more for serving
- 2 tablespoon Fresh sage chopped
- 2 tablespoon Fresh parsley
- 1 cup Orzo
- 1 cup Dry white wine
- 1.5 cups Chicken stock
- ⅓ cup Heavy cream
- 1 Shallot sliced
- 2 Sage leaves whole, for sautéing
- 1 sprig Thyme tied
- 1 cup Spinach fresh
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Soak diced bread in warm water for 5 minutes. Mash into a paste.
- Melt butter in skillet, sauté minced shallot and garlic for 3–4 minutes. Cool slightly.
- Mix ground chicken, bread paste, cooled sauté, garlic powder, red pepper, parmesan, chopped sage and parsley until just combined.
- Form 1½-inch meatballs. Bake on sheet for 18–20 minutes until golden and 165°F inside.
- While baking, sauté sliced shallot and whole sage in butter in pressure cooker. Add orzo, wine, tied thyme, chicken stock. Pressure cook 4 minutes then release slowly.
- Stir in heavy cream, spinach, and more parmesan to finish the orzo.
- Serve baked meatballs over creamy parmesan orzo hot.
Notes
Store leftovers in airtight container up to 3 days. Freeze meatballs separately on tray before bagging. Reheat with splash of broth or cream for best results.