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Baked Sage Chicken Meatballs with Parmesan Orzo

A cozy weeknight dinner featuring savory chicken meatballs enhanced with sage and served over creamy Parmesan orzo.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs Gives a lighter texture
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh sage Or 2 tsp dried
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped Or 1/4 cup finely chopped onion
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano Optional
  • 1 tablespoon olive oil For drizzling before baking
For the Parmesan orzo
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth Or water + bouillon
  • 1 tablespoon butter
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley or extra sage for garnish
Simple lemony drizzle (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, add the ground chicken, panko, grated Parmesan, minced garlic, chopped shallot, chopped sage, egg, milk, salt, pepper, and oregano (if using). Mix gently just until combined.
  3. Use a tablespoon or a small cookie scoop to portion the mixture into roughly 1 1/4-inch meatballs. Roll them gently between your palms.
Baking the Meatballs
  1. Arrange meatballs on the prepared baking sheet with space between them. Drizzle or brush lightly with olive oil.
  2. Bake for 15–18 minutes, or until cooked through and lightly golden. Internal temp should reach 165°F (74°C). If you want extra color, broil for 1–2 minutes at the end.
Making the Parmesan Orzo
  1. In a medium saucepan, bring the chicken broth to a boil. Add orzo and a pinch of salt. Cook according to package directions (usually 8–10 minutes) until tender but still a touch firm.
  2. Drain any excess liquid if needed, then stir in butter and grated Parmesan until creamy. Season with salt and pepper.
Combining and Serving
  1. Transfer warm orzo to a serving dish, nestle the baked meatballs on top, and garnish with chopped parsley or more sage.
  2. If desired, whisk olive oil and lemon juice and drizzle lightly over the top.
Serving Suggestions
  1. Plate with a green salad, crusty bread, or roasted veggies.

Notes

Don't pack the meatball mixture too tightly. Panko breadcrumbs give a lighter texture. For added moisture, you can add ricotta or Greek yogurt. Freeze formed meatballs and bake them from frozen, adding a few extra minutes.