Garlic Butter Chicken Meatballs with Creamy Orzo

Flavorful crockpot meatballs slow-cooked in garlic butter and broth, served alongside rich, creamy orzo pasta for a comforting meal.

By @halfbakedharvest

Original recipe source

Cook time: 180 minutes

Servings: 4

Ingredients

• 1.5 pounds ground chicken or ground pork or turkey
• 3 tablespoons Italian seasoning
• 1 tablespoon dijon mustard
• 1 cup grated parmesan cheese
• 0 kosher salt to taste
• 0 black pepper to taste
• 1 whole onion quartered
• 1 head garlic top trimmed off
• 1 cup dry white wine e.g., Pinot Grigio
• 4 tablespoons salted butter
• 1 sprig rosemary
• 2 tablespoons salted butter
• 2 cloves garlic minced
• 2 cups orzo pasta
• 0.5 cup grated parmesan cheese
• 0.5 cup heavy cream
• 2 cups baby spinach fresh
• 0.5 cup sun-dried tomatoes chopped
• 0 fresh basil for garnish

Instructions

1. Combine ground meat, Italian seasoning, dijon mustard, and grated Parmesan cheese in a bowl. Season with salt and black pepper.
2. Form the mixture into meatballs and place them in the crockpot. Add quartered onion, whole garlic head, white wine, and butter.
3. Cook on low heat in the crockpot for 3 hours. Preheat the broiler during the last 10 minutes.
4. Transfer meatballs to a sheet pan. Add a little butter and additional garlic, then broil until crispy.
5. In the crockpot, add orzo to the remaining broth. Stir in Parmesan and cream for a creamy consistency.
6. Stir in baby spinach and sun-dried tomatoes to the orzo. Cook until the spinach wilts.
7. Serve the creamy orzo with the crispy garlic butter meatballs. Top with fresh basil for garnish.