Servings
4-6
Total time
40
minutesWe love a one-pot wonder, and we especially love when it’s hands-down delicious. Ground chicken doesn’t get enough love in the food world. This forgiving cut of meat is a blank canvas and a must for meatballs. Usually reserved as a bread dipper, Soprano’s Deliza does a great job bringing full flavor to this dish. The buttery orzo picks up big flavor from the fond in the pan and a quick deglaze with wine. So yummy. So easy.
Ingredients
1.5 lbs ground chicken
3 Tbl Soprano’s Deliza
1/2 tsp salt
1 cup grated parmesan cheese
1.5 cups orzo
2 cloves garlic, minced
1 Tbl butter
3/4 cup white wine
1 cup chicken stock
2 tsp House Blend
1 cup fresh spinach
1/2 cup heavy cream
Fresh basil and parsley for garnish
Instructions
- In a bowl, combine the ground chicken, Soprano’s Deliza, salt and parmesan cheese. Mix gently and form into 15 meatballs.
- Heat a large skillet over medium high heat. Drizzle in Roasted Garlic Extra Virgin Olive Oil to coat the bottom. Sear the meatballs on one side until golden brown. Turn the meatballs to continue browning on all sides. Once fully browned, reduce the heat and continue cooking until the meatballs are cooked through. They should be firm to the touch with no visible pink and an instant read thermometer should register 160-165. If the skillet gets dry during the cooking process, drizzle in a little additional oil.
- Move the meatballs to a plate and cover with foil. Add the orzo, butter and garlic to the pan. Cook to toast the orzo just a bit – the garlic should smell nutty. Add in the wine and bring to a simmer. Cook to reduce the wine until almost evaporated.
- Add in the stock and House Blend. Stir and bring to a boil. Reduce to a simmer and cook until the orzo is al dente – about 8 minutes.
- Add in the cream and spinach and simmer until the spinach is wilted and mixture is creamy. Taste and adjust for salt.
- Serve the meatballs on top of the orzo and garnish with parsley and basil.
