Name: Sage Chicken Meatballs + Lemony Leek Orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1/2 cup Italian breadcrumbs; 1/2 cup whole milk ricotta; 2 ounces finely grated Gruyere (or Parmesan cheese); 4 cloves garlic, finely grated with a microplane; 1 teaspoon rubbed sage; 1 teaspoon soy sauce; 1 teaspoon Kosher salt; 1/2 teaspoon fresh cracked pepper; 1-2 teaspoons olive oil; 2 medium/large leeks, sliced in half and thinly sliced (white and light green parts only); 3 cloves garlic, finely grated with a microplane; 1/4 cup dry white wine; 2 cups chicken stock; 3/4 cup half and half; 1 teaspoon Dijon mustard; 1 cup uncooked orzo pasta; 2 ounces shredded Gruyere cheese; 1 teaspoon lemon zest; Kosher salt; fresh cracked pepper; fresh chopped chives + dill; lemon zest

Sage Chicken Meatballs + Lemony Leek Orzo

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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!

Author: Kylie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings (22-24 meatballs) 1x
Category: Dinner
Method: Oven + Stovetop
Cuisine: American

Ingredients

Units Scale

CHICKEN MEATBALLS

1 pound ground chicken
1/2 cup Italian breadcrumbs
1/2 cup whole milk ricotta
2 ounces finely grated Gruyere (or Parmesan cheese)
4 cloves garlic, finely grated with a microplane
1 teaspoon rubbed sage
1 teaspoon soy sauce
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked pepper

PAN SAUCE + ORZO

1-2 teaspoons olive oil
2 medium/large leeks, sliced in half and thinly sliced (white and light green parts only)
3 cloves garlic, finely grated with a microplane
1/4 cup dry white wine
2 cups chicken stock
3/4 cup half and half
1 teaspoon Dijon mustard
1 cup uncooked orzo pasta
2 ounces shredded Gruyere cheese
1 teaspoon lemon zest
Kosher salt
fresh cracked pepper

GARNISH

fresh chopped chives + dill
lemon zest

Instructions

PREHEAT OVEN. Heat oven to 300 degrees.
MAKE MEATBALLS. Use your hands to mix ground chicken, breadcrumbs, ricotta, Gruyere, garlic, sage, soy sauce, salt, and pepper in a large bowl, just until combined. Use a cookie scoop to make uniform-sized meatballs and use your hands to roll them into balls.
SEAR MEATBALLS. Heat a tablespoon of olive oil in a large saute pan over medium-high heat. Add meatballs and cook on all sides until a dark golden brown crust forms. You may need to cook the meatballs in batches, depending on the size of your pan. Add more oil as needed.
KEEP ‘EM WARM. Transfer seared meatballs to a baking sheet and pop them in the oven to finish cooking while you make the pan sauce.
START THE SAUCE. Without wiping out the pan, add 1-2 teaspoons of olive oil to the pan and reduce heat to medium. Add leeks and a few large pinches of salt and pepper. Cook, stirring occasionally for 8-10 minutes. Add garlic and cook for 30 seconds, stirring frequently.
DEGLAZE THE PAN. Stir in white wine and scrape all the yummy bits off the bottom of the pan. Simmer for 2-3 minutes until mostly reduced.
FINISH SAUCE + ADD PASTA. Stir in chicken stock, half and half, Dijon mustard, and uncooked orzo.
SIMMER PASTA. Bring to a gentle simmer, reduce heat to low, simmer, uncovered, for 10-12 minutes or until the pasta is tender and al dente. Stir every couple minutes so the orzo doesn’t stick to the bottom of the pan.
MAKE IT CHEESY. Remove from heat, stir in Gruyere, and lemon zest. Season to taste with salt and pepper. If it’s too thick, add a splash or two of stock.
FINISH + GARNISH. Nestle cooked meatballs in the creamy orzo and garnish with chives, fresh dill, and lemon zest. Enjoy!
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Notes

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.

Find it online: https://midwestfoodieblog.com/chicken-meatballs-recipe/