Baked Chicken Meatballs make an easy fall meal or would be nice for holiday entertaining. They are full of warm, fall flavors and pair nicely with the creamy Parmesan Orzo.
MEATBALLS Bread Crumbs | Eggs | Butter | Shallot Garlic Cloves | Italian Seasoning Garlic Powder | Crushed Red Pepper Parmigiano Reggiano | Fresh Sage Fresh Parsley | Ground Chicken PARMESAN ORZO Orzo Pasta | Chicken Broth Heavy Cream | Spinach | Parsley
In a large mixing bowl add all meatball ingredients, using your hands gently mix everything together, don't over-mix. Form chicken mixture into 1-inch turkey meatballs and put on a cookie sheet.
Bake for about 20 minutes, until the meatballs reach an internal temperature of 165ºF. Cook the orzo in simmering chicken broth for about 10 minutes, stirring occasionally. Drain and set aside.
Saute the sage and shallot for about 2 minutes. Turn the heat to low and add the orzo. Stir in the parmesan cheese, heavy cream, butter, spinach, parsley and stir until mixed well and the spinach is wilted.
Serve the chicken meatballs over the orzo with fresh sage and extra Parmesan cheese.