Homemade Sage Chicken Meatballs with Creamy Parmesan Orzo
Tender chicken meatballs infused with fresh sage served over a creamy parmesan orzo with spinach and crispy sage leaves for a delicious weeknight dinner.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Stove
- Measuring cup
- Kitchen scale
- Spoon
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Whisk
- Spatula
- Pepper mill
- Serving platter
- Fork
Ingredients
- 2 oz fresh Italian bread, diced
- ½ cup warm water
- 2 tbsp butter
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tsp granulated garlic
- ¼ tsp crushed red pepper
- 1 ½ lbs ground chicken thigh
- ¼ cup grated parmesan cheese
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- ½ tsp kosher salt
- 8 sage leaves
- 1 shallot, thinly sliced
- 1 cup orzo
- 1 cup dry white wine
- 1 small handful fresh thyme sprigs, tied in kitchen twine
- 1 ½ cups chicken stock
- ⅓ cup heavy cream
- 2 oz fresh spinach (approximately 2 cups)
- ¼ cup grated parmesan cheese, plus more for serving
- freshly cracked black pepper
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