A dish that encapsulates both heartiness and simplicity, turning a mundane evening into something special. The aroma of garlic and herbs wafting through your kitchen as the meatballs bake is enough to make anyone's mouth water.
Ingredients
Scale:
1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 large egg
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup orzo pasta
4 cups chicken broth
2 tablespoons olive oil
2 cups spinach, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix until just combined to avoid tough meatballs.
Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
While the meatballs are baking, heat olive oil in a large pot over medium heat. Add chicken broth and bring to a gentle boil.
Add orzo pasta to the pot and cook for about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
Once the orzo is cooked, stir in the chopped spinach and allow it to wilt for about 2 minutes. Taste and adjust seasoning as necessary.
Remove the meatballs from the oven and gently add them to the pot with the orzo and spinach. Stir carefully to combine.
Serve hot, garnished with extra parsley or Parmesan if desired.
