Easy Baked Chicken Meatballs with Creamy Parmesan Orzo: Your Go-To Fall & Holiday Meal
Discover the ultimate comfort food for any season, especially fall and the holidays, with our incredibly delicious and easy-to-make Baked Chicken Meatballs with Creamy Parmesan Orzo. This dish brings together tender, flavorful chicken meatballs and a rich, velvety Parmesan orzo pasta, creating a meal that’s both satisfying and elegantly simple. Whether you’re planning a cozy family dinner or preparing a spread for holiday entertaining, these meatballs are guaranteed to be a hit with both adults and children alike.
These chicken meatballs are baked to perfection, ensuring they are juicy on the inside with a subtle crispness on the outside. Infused with warm, aromatic fall flavors like fresh sage and Italian seasoning, they offer a delightful culinary experience. The accompanying creamy Parmesan orzo, made with rich chicken stock, heavy cream, and generous amounts of aged Parmigiano Reggiano, creates a luxurious base that perfectly complements the meatballs. A touch of fresh spinach and more sage in the orzo adds freshness and depth.
The versatility of this recipe is one of its greatest strengths. You can serve these meatballs as an elegant appetizer, skewering them with toothpicks and offering a flavorful dipping sauce, or transform them into a hearty main course alongside the creamy orzo and a slice of crusty Italian bread. For busy weeknights or future holiday gatherings, these meatballs are also freezer-friendly, allowing you to easily double the recipe and save some for later.
We understand the importance of diverse family meals. That’s why we often rotate between various meatball recipes, including our popular Mediterranean Baked Turkey Meatballs, Greek Meatballs, Mediterranean Beef Meatballs, Beef Kafta Meatballs, and Pork Meatballs. This baked chicken meatball recipe is a fantastic addition to that lineup, making it ideal for weekend meal prep to enjoy quick, wholesome meals throughout the week.
Why You’ll Love This Recipe
- Effortlessly Delicious: Baked, not fried, these chicken meatballs are simple to prepare and healthier too.
- Rich Fall Flavors: Fresh sage, Italian seasoning, and garlic create a comforting, aromatic profile.
- Incredibly Versatile: Perfect as a standalone entree, a sophisticated appetizer, or even as part of a meal prep strategy.
- Family-Friendly: A dish that appeals to all ages, ensuring everyone at the table is happy.
- Make-Ahead & Freezer-Friendly: Save time by preparing in advance or freezing for future meals.
- Perfect for Any Occasion: From weeknight dinners to festive holiday feasts, this recipe fits right in.
Key Ingredients for Flavorful Baked Chicken Meatballs
Crafting the perfect baked chicken meatball starts with high-quality ingredients. Here’s what you’ll need, along with some insights into why each component is essential:
For the Chicken Meatballs:
- Ground Chicken: The lean base for our tender meatballs. Opt for good quality ground chicken for the best texture and flavor.
- Breadcrumbs: Act as a binder, helping the meatballs hold their shape and stay moist.
- Egg: Another essential binder that adds richness and helps prevent the meatballs from crumbling.
- Butter: A small amount adds moisture and a subtle richness to the meatballs, enhancing their flavor.
- Shallot & Garlic: Minced finely, these aromatics provide a foundational layer of savory flavor.
- Spices: Italian seasoning, garlic powder, and a touch of crushed red pepper (optional, for a subtle kick) imbue the meatballs with classic, comforting flavors.
- Parmigiano Reggiano: Freshly grated Parmesan cheese adds a salty, umami depth that’s irreplaceable. A 24-month aged variety offers superior flavor.
- Fresh Herbs: Minced fresh sage and parsley are crucial for that warm, fall-inspired aroma and taste.
For the Creamy Parmesan Orzo:
This side dish is a star in its own right, perfectly complementing the chicken meatballs with its creamy texture and rich flavor.
- Orzo: A small, rice-shaped pasta that becomes incredibly creamy when cooked in broth.
- Chicken Broth: The liquid base for cooking the orzo, infusing it with savory flavor. Vegetable broth can be used for a vegetarian option.
- Butter & Shallot: Sautéed together, they create a fragrant base for the creamy sauce.
- Sage: Fresh sage leaves echo the flavors in the meatballs, tying the dish together.
- Parmigiano Reggiano: Generous amounts of this aged cheese are vital for the rich, creamy, and salty flavor of the orzo.
- Heavy Cream: Adds luxurious body and silkiness to the sauce.
- Spinach & Parsley: Fresh greens are folded in at the end, adding color, nutrients, and a touch of freshness.
How to Make Baked Chicken Meatballs: A Step-by-Step Guide
Making these tender, savory meatballs is simpler than you might think. Follow these easy steps for perfect results every time:
Step 1: Prepare the Meatball Mixture
Preheat your oven to 400°F (200°C). Lightly spray a cookie sheet with non-stick cooking spray and set it aside. In a large mixing bowl, combine the breadcrumbs, egg, melted butter, minced shallot, Italian seasoning, garlic powder, crushed red pepper (if using), grated Parmesan cheese, fresh sage, fresh parsley, salt, and pepper. Once these dry and wet ingredients are well combined, add the ground chicken. Use your hands to gently mix everything together. The key here is not to over-mix the chicken mixture, as this can result in tough meatballs. Mix just until all ingredients are incorporated.
Step 2: Form the Meatballs
Using your hands, form the chicken mixture into uniform 1-inch balls. Place them onto the prepared cookie sheet, leaving a little space between each one for even baking. Consistency in size is important for ensuring all meatballs cook through at the same rate.
Step 3: Bake the Meatballs
Bake the meatballs in the preheated oven for approximately 20-25 minutes. To ensure they are fully cooked and safe to eat, use a meat thermometer to check that they reach an internal temperature of 165°F (74°C). Once cooked, remove them from the oven. These baked chicken meatballs are now ready to be served. Pair them with the creamy Parmesan orzo, garnished with fresh sage and a sprinkle of extra Parmesan cheese for an exquisite meal.
Crafting the Creamy Parmesan Orzo: Simple Steps
This side dish is the perfect partner to our savory meatballs, creating a harmonious and comforting meal.
Step 1: Cook the Orzo
In a large pot, bring the chicken broth to a boil. Add the orzo pasta, then cover the pot and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking. Once cooked, drain any remaining liquid and set the orzo aside.
Step 2: Create the Creamy Sauce
In a large skillet, melt the butter over medium heat. Add the minced shallot and fresh sage, sautéing for about 2 minutes until fragrant. Reduce the heat to low, then add the cooked orzo to the skillet. Stir in the grated Parmesan cheese, heavy cream, fresh spinach, and fresh parsley. Continue to stir until all ingredients are well mixed and the spinach has wilted. The result is a wonderfully creamy and herbaceous orzo that’s ready to be served with your chicken meatballs.
Ways to Modify These Meatballs: Get Creative!
One of the beauties of this baked chicken meatball recipe is how adaptable it is. Feel free to experiment with different ingredients to suit your taste or what you have on hand.
- Meat: While ground chicken is fantastic, you can easily swap it for ground turkey for a similar lean protein option, or use ground beef, pork, or lamb for a richer flavor profile. The core seasonings in this recipe complement a variety of meats beautifully.
- Spices: The Italian seasoning, garlic powder, and crushed red pepper provide a great base. However, don’t hesitate to experiment! Try Greek seasoning, smoked paprika, earthy cumin, a touch of chili powder for warmth, or fresh dill for a brighter note.
- Herbs: Fresh sage and parsley are wonderful, especially for fall. Other fresh herbs that make great additions include basil, oregano, thyme, or even a hint of mint for a Mediterranean twist.
- Breadcrumbs: Regular dried breadcrumbs work well, but panko breadcrumbs will give you a slightly crispier texture. For a gluten-free option or a unique twist, consider using crushed gluten-free crackers.
- Heat: If you enjoy a bit more spice, incorporate finely diced jalapeños or other chopped chili peppers directly into the meatball mixture. A dash of your favorite hot sauce mixed in or drizzled over the top before serving can also elevate the heat.
- Cheese: While Parmigiano Reggiano is superb, other hard cheeses like Pecorino Romano or even a sharp cheddar can offer a different but equally delicious flavor.
Serving Suggestions & Pairings
While these Baked Chicken Meatballs with Creamy Parmesan Orzo are a complete meal on their own, here are a few ideas to enhance your dining experience:
- Appetizer Style: Serve smaller meatballs with toothpicks and a side of marinara, pesto, or even a sweet chili dipping sauce for a fantastic party snack.
- Complete Entree: Offer with a crisp green salad tossed with a light vinaigrette to cut through the richness of the orzo. Garlic bread or a fresh baguette is also perfect for soaking up every last bit of the creamy sauce.
- Roasted Vegetables: A side of roasted asparagus, broccoli, or Brussels sprouts would add both color and nutrients.
- Wine Pairing: A light-bodied white wine like a Pinot Grigio or Sauvignon Blanc would complement the chicken and creamy sauce. For red wine lovers, a light Pinot Noir could also work.
Make-Ahead, Storage, and Reheating Tips
These baked chicken meatballs are incredibly convenient for meal prep and future enjoyment:
- Make-Ahead: You can prepare the meatball mixture up to a day in advance. Store it covered in the refrigerator until ready to form and bake. The orzo can also be cooked ahead and stored separately; simply reheat gently with a splash of broth or cream to restore its creaminess.
- Storage: Store cooked chicken meatballs and orzo separately in airtight containers in the refrigerator for up to 3-4 days.
- Freezing Cooked Meatballs: Once baked, allow the meatballs to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Freezing Uncooked Meatballs: Form the meatballs and place them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the baking time, or until fully cooked to 165°F (74°C).
- Reheating: Reheat cooked meatballs in the oven at 350°F (175°C) until warmed through, or gently in a skillet. Reheat orzo on the stovetop over low heat, adding a splash of chicken broth or heavy cream to regain its creamy consistency, stirring frequently.
Frequently Asked Questions (FAQ)
- Can I use gluten-free breadcrumbs?
- Absolutely! Gluten-free breadcrumbs work perfectly in this recipe. Just ensure they are fine enough to bind well.
- What if I don’t have shallots?
- You can substitute shallots with finely minced yellow onion. Use about half the amount of onion as you would shallot, as onions tend to have a stronger flavor.
- How can I prevent my meatballs from drying out?
- The butter and egg in this recipe help keep the meatballs moist. The most important tip is to avoid over-mixing the ground chicken, as this can make them tough. Also, ensure you don’t overbake them; check for an internal temperature of 165°F (74°C) with a meat thermometer.
- Can I make the orzo dairy-free?
- To make the orzo dairy-free, you can substitute butter with olive oil, heavy cream with a full-fat coconut milk or a dairy-free cream alternative, and Parmesan cheese with a nutritional yeast-based dairy-free Parmesan substitute. The flavor profile will differ slightly, but it will still be delicious!
- How do I know if my meatballs are cooked through without a thermometer?
- While a thermometer is best for accuracy, you can cut into one meatball to check if the center is no longer pink. For ground chicken, it’s crucial to ensure it’s cooked all the way through for safety.
Other Delicious Chicken Recipes to Try:
- BAKED RANCH CHICKEN THIGHS – A simple, flavorful weeknight meal.
- CHICKEN ENCHILADA SLIDERS – Perfect for game day or a fun family dinner.
- COQ AU VIN – A classic French chicken stew that’s rich and satisfying.
- YOGURT MARINATED CHICKEN – For incredibly tender and flavorful grilled or baked chicken.
- AIR FRYER MEDITERRANEAN CHICKEN THIGHS – Quick, healthy, and packed with Mediterranean flavors.
- BAKED CHICKEN TENDERS – A healthier take on a kid-friendly favorite.
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Baked Chicken Meatballs
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Ingredients
- 1/4 cup dried bread crumbs
- 1 egg
- 2 tablespoons butter
- 1 shallot,, minced
- 4 garlic cloves,, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper {optional}
- 1/4 cup Grated 24-Month Aged Parmigiano Reggiano
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound ground chicken
FOR THE PARMESAN ORZO
- 1 cup orzo pasta {you can use gluten-free or whole wheat orzo}
- 16 ounces of chicken broth {or vegetable broth}
- 2 tablespoons butter
- 2 tablespoons shallot, minced
- 2 tablespoons sage leaves, minced
- 1/2 cup Grated 24-Month Aged Parmigiano Reggiano
- 1/4 cup Heavy Cream
- 4 ounces of spinach
- 2 tablespoons minced parsley
Instructions
FOR THE MEATBALLS:
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Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside.
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In a large mixing bowl mix together the breadcrumbs, egg, butter, shallot, Italian seasoning, garlic powder, crushed red pepper, Parmesan cheese, sage, parsley, salt and pepper.
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Add the ground chicken and use your hands to gently mix everything together. Don’t over-mix the chicken mixture.
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Form the chicken mixture into 1-inch meatballs and put on the cookie sheet.
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Bake in the oven for about 20 minutes, until the meatballs reach an internal temperature of 165ºF and are cooked through.
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Serve the chicken meatballs over the orzo with fresh sage and extra Parmesan cheese.
FOR THE PARMESAN ORZO:
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In a large pot boil the chicken broth, add the orzo, cover and reduce heat to simmer for about 10 minutes {or until the pasta is tender and liquid is absorbed}, stirring occasionally. Drain and set aside.
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In a large skillet heat the butter over medium heat. Add the shallot and sage and saute for 2 minutes.
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Turn the heat to low and add the orzo.
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Stir in the parmesan cheese, heavy cream, butter, spinach, parsley and and stir until mixed well and the spinach is wilted.
Notes
- You can add a variety of spices to the chicken meatballs. Some I like are paprika, cumin, oregano, thyme or Greek seasoning.
- If you don’t have sage you can use other fresh herbs like mint, basil, oregano, thyme or dill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.