Here is a fantastic weeknight dinner recipe that gives your traditional spaghetti and meatballs a little twist. I cooked a similar recipe a few weeks ago and wanted to make my own version to add to our weeknight rotation and this one delivered. Luca had 3 full meatballs the other night and kept asking for more!
Herby Chicken Meatballs Recipe:
Makes 4 servings
– 2 Tbs salted butter
– 1 small yellow onion, finely chopped
– 1 shallot, finely chopped
– 3 garlic cloves, minced or pressed
– 1 lb ground chicken meat
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped sun-dried tomatoes
– 2 Tbs chopped fresh parsley
– 2 Tbs chopped fresh rosemary
– 1 tsp salt
– 1 tsp black pepper
– 4 garlic cloves, minced
– 2 Tbs tomato paste
– 1/4 cup dry white wine
– 1 cup dry orzo pasta
– 2 cups chicken broth
– 2 cups chopped fresh baby spinach or lacinato kale
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
- Preheat the oven to 450°F. Cover a baking sheet with parchment paper and set aside.
- Heat the butter in a medium skillet over medium heat. Once it has melted, add the onion and shallot and cook until soft and translucent, 5 to 7 minutes, stirring occasionally.
- Add the garlic and stir to combine. Cook until fragrant, one more minute.
- Remove the skillet from the heat and set aside.
- In a large bowl, mix the ground chicken, breadcrumbs, Parmesan, sundried tomatoes, parsley, rosemary, salt, pepper, and the onion mixture with your hands until blended but not over-mixed.
- Form 15 to 20 tightly packed meatballs and place each one on the sheet pan you prepared earlier.
- Bake the meatballs for 25 to 30 minutes until cooked through and lightly browned, flipping halfway.
- While the meatballs are cooking, make the orzo by adding butter to the same skillet you used earlier for the onions.
- When the butter is melted, add the onion and cook until fragrant, about 2 minutes. Add the garlic and cook for one more minute.
- Stir in the tomato paste followed by the white wine, orzo, and chicken broth. Bring the mixture to a simmer and cook for about 10 minutes, stirring often.
- Add the spinach and Parmesan and cook until the spinach wilts, stirring often, about 2 minutes. Add salt and pepper to taste.
- Serve the meatballs over the orzo. Garnish with extra Parmesan and fresh chopped parsley if using.