Chicken Meatballs With Orzo

Easy to make, bursting with flavour and so delicious! Tender chicken meatballs served over creamy parmesan spinach orzo. Great for family dinners or for any special occasions.

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500g minced chicken thigh
1 large shallot, chopped
1 garlic clove, crushed
50g fresh breadcrumbs
50g Parmesan, grated
1 tbsp sage, chopped
2 tbsp parsley, chopped
1 egg yolk
25g butter
3 shallots, chopped
250g orzo pasta
200ml white wine
1 tbsp sage, chopped
400ml chicken stock
75ml double cream
100g spinach, chopped
50g Parmesan, grated


  1. Pre heat the oven to 180 C.
  2. Measure all the meatball ingredients into a processor. Season and whiz together until well blended. Shape into 25 balls. Place on a baking sheet lined with non stick paper. bake for 15-18 minutes until cooked through and lightly golden.
  3. Heat the butter in a saucepan. Add the shallots and cook for 2 minutes. Stir in the orzo. Pour in the wine and sage, simmer for 2 minutes. Stir in the stock. Bring to the simmer, reduce the heat and cook for about 6 minutes. Stir in the cream, spinach and  cheese. Season well.
  4. Spoon the orzo onto a plate and serve with the meatballs.

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