Description
Tuscan chicken meatballs served with orzo pasta.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper.
- Form the mixture into meatballs.
- Place meatballs on a baking sheet and bake for 20 minutes.
- In a pot, bring chicken broth to a boil and add orzo.
- Cook orzo according to package instructions until tender.
- Stir in spinach and cherry tomatoes into the orzo.
- Serve the meatballs over the orzo mixture.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Use fresh herbs for added flavor.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Tuscan chicken meatballs, orzo, Italian meatballs, chicken recipes