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Garlic Butter Chicken Meatballs with Creamy Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews
  • Author: Piper
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful one-pot meal featuring tender chicken meatballs simmered in white wine and butter, served over creamy orzo pasta with spinach, sun-dried tomatoes, and parmesan cheese. This recipe offers versatile cooking methods, including slow cooker, Instant Pot, and stovetop options, perfect for an easy and delicious dinner.

Ingredients

Scale

Meatballs

  • 1 1/2 pounds ground chicken, pork, or turkey
  • 3 tablespoons Italian seasoning
  • 1 tablespoon dijon mustard
  • 1 cup grated parmesan cheese, divided
  • Kosher salt and black pepper, to taste
  • Olive oil, for coating hands and cooking

Cooking and Sauce

  • 1 onion, quartered or chopped
  • 1 head garlic, top trimmed off to reveal the cloves
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 6 tablespoons salted butter
  • 1 sprig rosemary
  • 2 cups dry orzo pasta
  • 2 cups fresh baby spinach
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup heavy cream or canned full fat coconut milk
  • 1 1/2 to 2 cups water (divided)

Instructions

  1. Prepare Meatballs: In a large bowl, combine ground chicken (or preferred meat), Italian seasoning, dijon mustard, and 1/2 cup parmesan cheese. Season with kosher salt and black pepper to taste. Mix well to combine, then coat your hands lightly with olive oil and roll the mixture into tablespoon-sized meatballs, yielding about 15-16 meatballs.
  2. Slow Cooker Method: Place the meatballs in a crockpot bowl coated lightly with olive oil. Pour in the white wine and 1/2 cup water. Add the quartered onion and the trimmed head of garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours until the meatballs are cooked through.
  3. Broil Meatballs: Preheat your broiler to high. Carefully remove the meatballs and garlic from the crockpot and place them on a baking sheet. Arrange the butter and rosemary sprig around them and broil for 1-3 minutes until the butter is melted and meatballs get a crisp exterior.
  4. Cook Orzo: Return the crockpot to high heat, stir in the dry orzo pasta and 1 cup water. Cover and cook for 20-30 minutes, stirring occasionally until orzo is al dente. Add additional water if needed to achieve desired pasta tenderness. Stir in the fresh spinach, chopped sun-dried tomatoes, heavy cream, and the remaining 1/2 cup parmesan cheese until well combined and creamy.
  5. Finish Garlic Butter: Peel away the softened garlic skins from the broiled garlic cloves. Chop the garlic finely and mix it with the melted butter and rosemary on the baking sheet. Toss the cooked meatballs in this garlic butter mixture to coat them well.
  6. Serve: Spoon the creamy orzo onto plates and top with the garlic butter-coated meatballs. Enjoy warm.
  7. Instant Pot Method: Set your instant pot to sauté, add olive oil and sear the meatballs for about 5 minutes until browned. Pour in white wine and 1/2 cup water. Add chopped onion, butter, garlic head, and rosemary and sauté for another 2-3 minutes. Seal the lid and cook on high pressure for 6 minutes. Release steam, remove garlic, add orzo and 1 cup water, cook on sauté for 6-8 minutes until orzo is al dente, then stir in spinach, tomatoes, cream, and parmesan cheese before serving over orzo.
  8. Stovetop Method: Heat olive oil in a large skillet over medium-high heat. Brown meatballs for about 5 minutes, then add chopped onion, butter, garlic, and rosemary and cook 2-3 more minutes. Reduce to medium heat, pour in white wine, add orzo and 1 1/2 cups water. Cook stirring often for about 6-8 minutes until orzo is tender. Stir in spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan. Serve the meatballs over the creamy orzo.

Notes

  • Use ground chicken, turkey, or pork for varied flavors and textures based on preference.
  • If avoiding alcohol, substitute white wine with chicken broth or water with a splash of lemon juice.
  • Heavy cream can be swapped with full-fat coconut milk for a dairy-free alternative.
  • Adjust water quantity when cooking orzo to ensure it reaches desired creamy consistency without drying out.
  • Broiling the meatballs with butter adds a crispy, flavorful finish but can be skipped if preferred.
  • Fresh spinach can be substituted with kale or swiss chard for different greens.
  • Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently on stovetop.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 32 g
  • Cholesterol: 90 mg

Find it online: https://piperplates.com/garlic-butter-chicken-meatballs-with-creamy-orzo-recipe/