Creamy Chicken Meatball Orzo

Ingredients

• 500g Chicken Mince
• 1 Egg
• 40g Breadcrumbs
• 30g Grated Parmesan
• 2 Garlic Cloves, minced
• 1 teaspoon Italian Seasoning
• Salt
• Freshly Ground Black Pepper
• 2 tablespoons Olive Oil
• 1 Small Onion, finely diced
• 2 Garlic Cloves, minced
• 150g Orzo
• 500ml Chicken Stock
• 150ml Heavy Cream
• 60g Sun-Dried Tomatoes, chopped
• 40g Baby Spinach
• 30g Grated Parmesan
• Fresh Basil, chopped

Instructions

1. In a large bowl, combine the chicken mince, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently and shape into small meatballs.
2. Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 6–8 minutes. Transfer to a plate.
3. In the same skillet, cook the onion until softened. Add the garlic and cook for another minute.
4. Stir in the orzo and cook for 1 minute. Pour in the chicken stock and bring to a gentle simmer.
5. Return the meatballs to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the orzo is tender.
6. Stir in the heavy cream, chopped sun-dried tomatoes, baby spinach, and grated Parmesan. Cook for another 2–3 minutes until the spinach has wilted and the sauce becomes creamy.
7. Finish with freshly chopped basil and adjust seasoning if needed.
8. Serve immediately with extra Parmesan.

instructions_source: FoodieCookHub Original