Marry Me Chicken Meatballs with Orzo! | Supergolden Bakes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Blitz the sundried tomatoes, onion, garlic and basil leaves in a mini chopper or finely chop by hand. Empty into a large mixing bowl.

Add the ground chicken, Panko breadcrumbs, egg, Parmesan, garlic powder, Italian seasoning, salt and pepper into the bowl. Mix really well with a wooden spoon or your hands.

Use a small cookie scoop to make the meatballs, about 24 golf-ball sized ones. Roll with oiled hands to make them perfectly round.

Heat olive oil in a large casserole dish and pan fry the meatballs for about 5 minutes, gently turning them over so that they are nicely browned on all sides. Scoop them out of the pan and set aside. At this point the meatballs will not be cooked all the way through but we will be adding them into the sauce to finish cooking.

Add a splash of white wine or sherry to the hot pan to deglaze, using a wooden spoon to scrape any stuck browned bits in the pan loose. Cook the wine down until it is almost gone.

Stir in the butter until it starts to sizzle then add the onion and garlic. Cook, stirring, over medium low heat until softened.

Add the orzo and sundried tomatoes or pesto and stir to combine. Pour in the chicken broth and bring to a simmer.

Place the meatballs back into the pan and cook for 12-15 minutes, stirring occasionally to prevent the orzo from sticking.

Add the cream and grated Parmesan and finally stir in the chopped spinach, allowing to just wilt down. Your marry-me chicken meatball orzo is ready to be served!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens