Description
A delicious and healthy recipe for baked sage chicken meatballs served with creamy parmesan orzo.
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh sage, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (for orzo)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, sage, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes or until cooked through.
- Meanwhile, in a saucepan, bring chicken broth to a boil and add orzo. Cook according to package instructions.
- Once the orzo is cooked, stir in heavy cream and Parmesan cheese until creamy.
- Serve the meatballs over the creamy parmesan orzo and garnish with fresh parsley.
Notes
- For a lighter version, you can use ground turkey instead of chicken.
- Feel free to add more herbs or spices to the meatball mixture for extra flavor.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg