I’m not a meatball lover, but I love these chicken meatballs.
To me, I think chicken might be a better meatball than beef. They’re just as packed with flavor, but even healthier (as healthy as meatballs can get). I tend to stay away from extra-lean all breast ground chicken as they come out too dry. And I’m convinced the addition of the olive oil helps them to be extra juicy. The “base” recipe has become my go-to starting point for all my chicken meatball recipes. Served with tomato based orzo, it’s a new take on spaghetti and meatballs.
Imagine all the round possibilities!
Ingredients
For the meatballs:
- •454 grams (1 pound) ground chicken
- •1 egg, beaten
- •118 ml (½ cup) chopped mixed fresh ferbs (i.e. basil, parsley)
- •118 m l (½ cup) panko breadcrumbs
- •30 ml (2 tablespoons) olive oil
- •5 ml (1 teaspoon) kosher salt
- •2.5 ml (½ teaspoon) garlic powder
- •2.5 ml (½ teaspoon) onion powder
- •2.5 ml (½ teaspoon) black pepper
For the orzo and spinach:
- •15 ml (1 tablespoon) olive oil
- •15 ml (1 tablespoon) butter
- •1 shallot, minced
- •3 garlic cloves, minced
- •Salt,m as needed
- •60 ml (¼ cup) tomato paste
- •1/3 ml (¼ teaspoon) red pepper flakes
- •60 ml (¼ cup) white wine
- •237 ml (1 cup) orzo pasta
- •532 ml (2 ¼ cups) chicken stock
- •60 ml (¼ cup) heavy cream
- •118 ml (½ cup) freshly grated parmesan cheese
- •473 ml (2 cups) chopped spinach
Preparation
- For the meatballs: Combine all ingredients in a large bowl. Mix until well incorporated. Let sit in the fridge for 30 minutes. This helps the flavors to combine and keeps them together during cooking.
Preheat oven to 204°C (400°F). Line a baking sheet with parchment paper. Roll the meat mixture into 2.5 cm (1 inch) meatballs and place on the baking sheet. Bake until the internal temperature reaches 73°C (165°F), 20 to 25 minutes depending on the size of the meatballs.
For the orzo and spinach: To make the orzo, melt the olive oil and butter over medium heat in a large saucepan. Add shallot and garlic, along with a pinch of salt, and cook until the shallot softens. Add the tomato paste and red pepper flakes, mix to incorporate, and cook until it reaches a dark color, 1-2 minutes. Add the white wine and orzo pasta, stirring to deglaze the pan and capture any fond that has accumulated. Bring to a simmer and cook for one minute.
Add the chicken stock, bring back to a simmer, and cook for another 5 to 10 minutes stirring frequently. The goal is the have the pasta fully absorb the liquid but still look wet.
Add the heavy cream, parmesan, and spinach. Cook until the spinach has fully wilted. Taste, and adjust salt as needed. Add the meatballs, and stir gently until reheated. Serve hot.