Description
This recipe features tender garlic butter chicken meatballs simmered in a flavorful white wine sauce with creamy orzo, fresh spinach, and sun-dried tomatoes. Perfect for a comforting dinner, the meatballs can be prepared using a crockpot, instant pot, or stovetop, making it versatile and easy to suit your cooking preference.
Ingredients
Scale
Meatballs
- 1 1/2 pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon Dijon mustard
- 1 cup grated Parmesan cheese (divided)
- Kosher salt and black pepper to taste
- Olive oil for rolling and searing
Sauce and Accompaniments
- 1 onion, quartered or chopped
- 1 head garlic, top trimmed to reveal cloves
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 tablespoons salted butter
- 1 sprig rosemary
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream or canned full-fat coconut milk
- 1 1/2 cups water (divided as needed)
Instructions
- Prepare Meatballs: In a large bowl, combine ground chicken (or preferred meat), Italian seasoning, Dijon mustard, and 1/2 cup of the Parmesan cheese. Season with kosher salt and black pepper to taste. Mix thoroughly, then coat your hands lightly with olive oil and roll the mixture into tablespoon-sized meatballs, about 15-16 pieces.
- Cook Meatballs: Depending on your chosen method, proceed with one of the following:
- Crockpot: Add olive oil to the crockpot, place the meatballs inside, then pour in the wine and 1/2 cup water. Add the quartered onion and whole garlic head. Cover and cook on low for 3-4 hours or high for 1-2 hours.
- Instant Pot: Set to sauté, heat olive oil, and sear meatballs until browned (about 5 minutes). Pour in wine and 1/2 cup water, add chopped onion, and cook 5 minutes. Add butter, whole garlic head, and rosemary; let butter melt for 2-3 minutes. Seal and cook on high pressure for 6 minutes, then release steam.
- Stovetop: Heat olive oil in a large skillet over medium-high heat. Sear meatballs until browned (about 5 minutes). Add chopped onion and cook 5 minutes. Add butter, whole garlic head, and rosemary; cook 2-3 minutes until butter melts. - Prepare Orzo: For Crockpot, remove meatballs and garlic, set the slow cooker to high, stir in orzo and 1 cup water, cover, and cook 20-30 minutes until orzo is al dente. For Instant Pot, set to sauté, remove garlic, stir in orzo and 1 cup water, cook 6-8 minutes until orzo is al dente. For Stovetop, pour in wine (if not added before), stir in orzo and 1 1/2 cups water, and cook while stirring for 6-8 minutes until orzo is al dente. Add more water if necessary to prevent sticking.
- Finish Sauce and Meatballs: Stir in fresh baby spinach, sun-dried tomatoes, remaining Parmesan cheese, and heavy cream (or coconut milk) into the orzo. For Crockpot method, arrange butter and rosemary around meatballs and garlic on a baking sheet, broil for 1-3 minutes until crisp. Peel garlic skins, chop garlic, and mix with butter and rosemary. Toss meatballs in the garlic butter mixture.
- Serve: Plate the creamy orzo and top with the garlic butter meatballs. Enjoy your flavorful, comforting meal!
Notes
- If you prefer a dairy-free version, substitute heavy cream and Parmesan cheese with full-fat coconut milk and a vegan cheese alternative.
- The meatballs can be made ahead and refrigerated or frozen before cooking to save time.
- White wine can be replaced with chicken broth for a non-alcoholic version.
- Adjust seasoning with salt and pepper according to taste, especially when using salted butter.
- To ensure tender meatballs, avoid overmixing the meat mixture.
- If orzo absorbs too much liquid before it is fully cooked, add warm water gradually while cooking.
- Broiling the meatballs adds a crispy finish but can be skipped if desired; alternatively, sear meatballs longer for extra browning.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
