Baked Sage Meatballs with Parmesan Orzo

I love the flavor of sage.  It is in my favorite pork tenderloin recipe where the sage is a big part of the recipe.  I also like when you fry the sage as a topper for pasta with butter.  Because of this we make sure we always have some in our herb garden for such recipes along with thyme, chives, oregano, rosemary and parsley.

Hubby found this Baked Sage Meatballs with Parmesan Orzo recipe from The Original Dish and made it one evening a few months back.  When I was looking at my pictures on my phone I found this and was reminded that I had not added it to the blog.  That reminded me of one of the reasons I have this blog.  I like to share the recipes we have found and to have them at my fingertips when I am looking for something for dinner.  It is also handy when we are wandering the grocery store and I have to find my list of ingredients.  One of these reasons was reinforced last weekend.  I was at Wegmans with our grocery list and we ran into a family friend.  She went on to say she made a recent recipe we posted and loved it. She asked what we were going to make that night. That was so great to hear. By the way we made one of my favorite recipes - Ina Garten's Rigatoni with Sausage and Fennel. https://diningwithadinergirl.blogspot.com/2019/01/rigatoni-with-sausage-and-fennel.html

Baked Sage Chicken Meatballs

2 oz. fresh Italian bread, diced

½ cup warm water

2 tbsp. butter

1 shallot, minced

4 garlic cloves, minced

1 tsp granulated garlic

¼ tsp crushed red pepper

1 ½ lbs. ground chicken 

¼ cup grated parmesan cheese

2 tbsp. chopped fresh sage

2 tbsp. chopped fresh parsley

½ tsp kosher salt

Parmesan Orzo

2 tbsp. butter
8 sage leaves
1 shallot, thinly sliced
1 cup orzo
1 cup dry white wine
1 small handful fresh thyme sprigs, tied in kitchen twine
1 ½ cups chicken stock
⅓ cup heavy cream
2 oz. fresh spinach (approximately 2 cups)
¼ cup grated parmesan cheese, plus more for serving
freshly cracked black pepper

For the meatballs, preheat the oven to 450°F. Prepare a sheet pan with a piece of parchment paper. Lightly oil the parchment. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak, submerged, for at least 5 minutes.

Heat a 12” skillet over medium heat. Add the butter. Once melted, add the minced shallot and garlic. Cook for a minute or so until softened. Stir in the granulated garlic and red pepper flakes. Turn off the heat.

Add the ground chicken, parmesan, sage, parsley, salt, and shallot mixture to the bowl of bread. Mix until incorporated. Form the mixture into approximately 15 (2 oz) meatballs, packing them tightly. Place them onto the prepared sheet pan. Drizzle with a little more olive oil and bake on the top rack of the oven for 25-30 minutes, or until golden and cooked through.

For the orzo, wipe out the skillet and place it back over medium heat. Add the butter and let it melt. Add the sage leaves. Let them crisp as the butter begins to brown. Use a slotted spoon to transfer the sage to a paper towel.

Add the shallots to the butter and season with a pinch of salt. Cook for about 2 minutes. Stir in the orzo. Pour in the white wine and add the thyme. Bring to a simmer and cook for 2 minutes. Stir in the chicken stock. Bring to a simmer again, reduce the heat to medium-low, and cook for about 6 more minutes, stirring often.

Add in the heavy cream, spinach, and parmesan. Let the cream simmer while the spinach wilts and parmesan melts, stirring continuously. Season with salt to taste. Remove the thyme sprigs.

Serve the chicken meatballs over the orzo. Garnish with the crispy sage, freshly cracked black pepper, more parmesan, and any extra chopped parsley & thyme leaves.