Rooster Meatballs with Orzo

Rooster Meatballs with Tuscan-Model Creamy Orzo

• Baked, not fried meatballs: I baked the meatballs—making them much less greasy and simpler to prepare dinner in batches—whereas I cooked the orzo on the stovetop, lowering hands-on time. Every thing got here collectively in about 45 minutes with out sacrificing taste. More healthy and hands-off. Bonus: Meatballs are nice for meal prep, freeze properly, and versatile: serve them with garlic parmesan orzo or Greek orzo.
• Forged iron skillet: I cooked and served the dish in a 12-inch forged iron skillet, which not solely seemed rustic and welcoming but in addition helped warmth retention, making it good for retaining the dish heat on the desk identical to this shrimp orzo.
• Tuscan-style sauce: As a substitute of constructing a tomato-based sauce or a plain cream sauce, I simmered the orzo in rooster inventory along with sun-dried tomatoes, heavy cream, and contemporary spinach, giving the dish a Tuscan-inspired taste without having extra cheese or tomato sauce. In the event you love these flavors, do not miss my different consolation meals dinner recipes: Tuscan gnocchi and Tuscan salmon.

Learn how to Make Rooster Meatballs with Orzo – Step-By-Step Photographs

It is a fast rundown of the recipe, full with useful step-by-step pictures! Tip: For the total recipe & directions please scroll all the way down to the recipe card.

• Collect all of your elements! The photograph under exhibits every little thing you’ll want — take a screenshot to make your buying checklist even simpler. I’m so excited so that you can do this simple, scrumptious recipe!

• First, I preheated the oven to 450°F and lined a big baking sheet with parchment, evenly spraying it with cooking spray.
• For the meatballs, I blended floor rooster (a combo of breast and thigh meat for further juiciness), an egg, panko breadcrumbs (Italian or gluten-free works too), Italian seasoning, garlic powder, and salt and pepper.

• I formed the combination into about 20 small meatballs (oiled fingers assist stop sticking) and baked them for 25–Half-hour, flipping midway.

• Whereas they baked, I heated my 12-inch forged iron skillet over medium-high warmth and sautéed sun-dried tomatoes (plus their oil) with raw orzo for two minutes to infuse the flavors and toast dry orzo a bit of.

• Then, I added rooster inventory, introduced it to a boil, and simmered for five–10 minutes, stirring often (to stop orzo from sticking to the underside).

• As soon as the orzo was tender, I stirred in heavy cream and spinach till creamy and wilted, then nestled within the baked meatballs for a ultimate minute of cooking.
• I really like serving it heat! You may also prime it with parmesan or contemporary herbs — so good!

Ideas for Success

• No heavy cream? Use half-and-half or canned evaporated milk. For a dairy-free model, use coconut cream or cashew milk.
• Out of orzo? Substitute with small pasta shapes like dilation, pearl couscous, mini elbow pasta, or arborio rice. If utilizing rice, prepare dinner it individually.
• You need to use store-bought meatballs—rooster, turkey, beef, and even plant-based choices. Merely prepare dinner them in keeping with the package deal directions and add them to the creamy Tuscan orzo.
• Stir in lemon zest or juice on the finish, particularly if the dish feels too wealthy.
• Make-ahead tip: Pre-roll and freeze uncooked meatballs on a sheet tray—bake immediately from frozen by including 5–7 minutes to the prepare dinner time.

Storage & Reheating Directions

• Fridge: Retailer cooled rooster meatballs and orzo in an hermetic container for as much as 4 days. You possibly can preserve them collectively or individually for simpler reheating.
• Freezer: I don’t advocate freezing this dish. The creamy orzo sauce can separate and develop into grainy after thawing, and the orzo can flip mushy. In the event you do need to freeze it, I counsel freezing the baked meatballs individually and making a contemporary batch of orzo once you’re able to serve. Freeze cooled meatballs on a baking sheet, then switch to a freezer-safe bag. Retailer for as much as 2 months.
• Reheat in Microwave: Place in a microwave-safe dish with a splash of broth, cream, or water. Cowl loosely and warmth in 30-second intervals, stirring between every, till warmed via.
• Reheat on Stovetop: Add orzo and meatballs to a skillet with a splash of liquid. Cowl and warmth on medium-low, stirring often, till scorching and creamy.
• Reheat from Frozen: Thaw in a single day within the fridge if doable. If reheating immediately from frozen, microwave on defrost, then full energy, or bake frozen meatballs at 375°F for 15–20 minutes. Reheat orzo on the stovetop with further liquid over low warmth.
• Additional Ideas: Add a little bit of cream or broth whereas reheating to revive the orzo’s creamy texture. For comfort, freeze in particular person parts.

Serve with

• Apple Spinach Salad
• Tomato Cucumber Lettuce Salad
• Berry Spinach Salad with Pecans and Balsamic Glaze
• Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto 
• Garlic Butter Dinner Rolls
• Spinach and Ricotta Flatbread

Extra Rooster Orzo Recipes

• Creamy Rooster Orzo with Cherry Tomatoes and Spinach
• Lemon Rooster Orzo Soup
• Greek Rooster Orzo
• One-Pan Creamy Pesto Rooster Orzo with Mushrooms and Spinach
• Creamy Rooster Orzo with Butternut Squash and Spinach