Sage Chicken Meatballs Recipe + Lemon Leek Orzo

These sage chicken meatballs are tender, juicy, and herby. Nestled into a creamy, lemony orzo pasta cooked in a cheesy pan sauce, for a cozy, one-pan dinner that comes together in under an hour!

The meatball dinner that’s going to become part of your meal rotation.

If you’re looking for new ways to meal prep your protein, these easy chicken meatballs are it! Ground chicken is pretty bland and boring on its own, but when you combine it with a few key ingredients, it’s transformed into a tender, juicy protein that’s loaded with flavor. The aroma from these chicken meatballs will waft through the house and have your whole family following their noses to the dinner table.

Here’s what you’ll need.

Here’s how it all comes together.

SIMMER PASTA. Bring everything to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring every couple of minutes, until the orzo is tender and al dente.

Cleaning leeks.

Leeks often look clean on the outside, but they’re hiding lots of dirt and grit in between those layers, so they require a pretty thorough cleaning!

• Trim off the dark green tops and the root end, leaving just the white and light green parts (the tender, flavorful section you actually want).
• For this recipe, slice the leek in half lengthwise, then thinly slice into half moons.
• Toss the cut leeks into a big bowl of cold water and swish them around. The dirt will sink, and the leeks will float.
• Use a slotted spoon or your hands to remove the leeks from the bowl of water. Don’t pour them through a strainer, or you’ll dump the grit right back on top of them.
• Give them one more rinse if needed, and you’re good to go.

Why these meatballs are extra tender.

• The ricotta and shredded cheese are the not-so-secret ingredients in these meatballs that keep them unbelievably soft and moist.
• Because chicken is super lean, the fat from the ricotta and the shredded cheese helps keep them extra juicy and tender.
• They will also be extra tender if you don’t overwork the mixture. Mix just until everything is combined, and then form it into balls.

Things I learned while testing this recipe.

• If the liquid is evaporating too much before the orzo is cooked through, turn the heat down a bit and make sure it’s just gently simmering. Add stock or half and half, just a splash at a time, until the orzo is cooked through, cooking it kind of in a similar fashion to risotto.
• The ricotta is non-negotiable. It’s what keeps these chicken meatballs from going dry and dense. Stick with whole milk ricotta for the best flavor and texture.
• Gruyere cheese is pricy, and it’s not everyone’s favorite flavor. For these meatballs, Parmesan is a wonderful substitute, and it may fit a little better into the grocery budget. Plus, it’s got that classic nutty flavor everyone loves!
• Don’t rush the leeks. That 8–10 minute cook time turns them from sharp and raw to silky and almost sweet. They create the base flavor of the whole sauce.
• Stir the orzo occasionally. It may seem tedious, but it can stick to the bottom of the pan if you leave it alone too long, and it won’t cook quite as evenly either.
• Don’t skip the fresh herbs and lemon zest at the end. They tie everything together and add a pop of brightness to the creamy dish.

If you want to take it even further.

• Stir in some finely chopped kale when you add the uncooked pasta.
• Or stir in a handful of baby spinach at the end.
• Add a pinch of red pepper flakes for warmth and a bit of heat.
• Finish with a tiny drizzle of honey or hot honey for a sweet-savory moment.

Here’s what I’d serve with this.

• simple house salad with avocado lime ranch dressing
• kale Caesar pasta salad
• air fryer asparagus
• 20-minute tomato + burrata salad
• air fryer zucchini with Parm

Just in case you have leftovers.

• STORING: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The orzo will absorb more of the sauce as it sits, so it’ll be a bit thicker the next day.
• FREEZING: The meatballs freeze beautifully on their own. Layer them in a freezer-safe bag or container for up to 3 months. The orzo is less ideal for freezing since the pasta texture changes, but it can be done. Just know that the orzo may end up mushy once it’s reheated.
• REHEATING: Reheat on the stovetop over low heat with a splash of chicken stock or water to loosen the sauce back up. Stir gently and warm until heated through. You can also microwave individual portions for 30-60 seconds at a time. Season to taste with salt and pepper before serving.

More easy meatball recipes for your eating pleasure.