Recipe Background
Woo-hoo! It's time for some Garlic Chicken Meatballs! Get ready to experience a savory feast for the senses, featuring juicy ground chicken mixed with roasted garlic, rich parmesan cheese, and tangy Dijon mustard for an explosion of flavor. A generous handful of nutrient-rich spinach and sun-dried tomatoes add depth to the taste and texture of the meatballs, while a creamy sauce ties it all together in a mouthwatering symphony. Perfectly balanced and utterly delicious, these Garlic Chicken Meatballs are sure to impress your tastebuds and make for a very memorable meal!
Woo-hoo! It's time for some Garlic Chicken Meatballs! Get ready to experience a savory feast for the senses, featuring juicy ground chicken mixed with roasted garlic, rich parmesan cheese, and tangy Dijon mustard for an explosion of flavor. A generous handful of nutrient-rich spinach and sun-dried tomatoes add depth to the taste and texture of the meatballs, while a creamy sauce ties it all together in a mouthwatering symphony. Perfectly balanced and utterly delicious, these Garlic Chicken Meatballs are sure to impress your tastebuds and make for a very memorable meal!
Ingredients
- 1 1/2 pounds ground chicken
- 3 tablespoons Italian seasoning
- olive oil to taste
- 1 tablespoon Dijon mustard
- 1 cup parmesan cheese grated, divided
- kosher salt to taste
- black pepper to taste
- 1 cup dry white wine
- 1 1/2 cups water plus more to taste, divided
- 1 onion quartered
- 1 head garlic top trimmed off to reveal the cloves
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup heavy cream or canned full-fat coconut milk
- 6 tablespoons salted butter
- 1 sprig rosemary
Directions
- Add the chicken, the Italian seasoning, the Dijon, 1/2 cup of the parmesan, the salt, and the pepper to a bowl and mix to combine.
- Coat your hands with the oil and roll the meat into 15-16 tablespoon-sized balls.
- Add the olive oil to the bowl of a slow cooker, and top with the meatballs, the wine, 1/2 cup of the water, the onion, and the garlic.
- Cover the slow cooker and cook the meatballs on low heat for about 3-4 hours, or on high heat for about 1-2 hours.
- Preheat the broiler to high.
- Transfer the meatballs and the garlic to a baking sheet.
- Adjust the heat of the slow cooker to high and stir in the orzo and the remaining 1 cup water.
- Cover and cook the orzo until it is al dente, about 20-30 minutes. Add more of the water if it becomes too dry.
- Stir the spinach, the sun-dried tomatoes, the cream, and the remaining parmesan into the orzo.
- Arrange the butter and the rosemary around the meatballs and the garlic, and then broil until it is all crispy, about 1-3 minutes.
- Peel away the garlic skin and then roughly chop it and mix with the butter and the rosemary on the sheet pan.
- Toss the meatballs in the butter mixture.
- Serve the meatballs over the orzo.
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