Weeknight Tuscan Chicken Meatballs with Orzo
By Recipes Worth Cooking Test Kitchen

Prep Time: 18 minutes
Cook Time: 28 minutes
Servings: 4
Difficulty: Medium
Cuisine: Italian

Description:
Tender chicken meatballs simmer with creamy orzo, tomatoes, spinach, and Parmesan for a one-pan Italian dinner that feels generous.

Ingredients:
- 2.00 Tablespoon olive oil
- 3.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 0.33 Cup heavy cream
- 0.50 Cup Parmesan cheese
- 3.00 Cup baby spinach
- 2.50 Cup chicken broth
- 1.00 Cup orzo
- 1.00 Pound ground chicken
- 1.00 Piece egg
- 1.50 Cup cherry tomatoes
- 0.33 Cup panko breadcrumbs
- 1.00 Teaspoon Italian seasoning

Instructions:
<ol><li>Mix the chicken, panko, egg, 1/4 cup Parmesan, garlic, Italian seasoning, 1/2 teaspoon salt, and pepper until just combined.</li><li>Form into 16 small meatballs. Heat olive oil in a wide skillet over medium heat and brown the meatballs on two sides, 5 to 6 minutes total.</li><li>Transfer the meatballs to a plate. Add the tomatoes to the skillet and cook until they start to slump.</li><li>Stir in the orzo, broth, cream, and remaining salt, scraping up the browned bits from the pan.</li><li>Nestle the meatballs into the orzo, cover, and simmer for 12 to 14 minutes, stirring once or twice, until the orzo is tender and the meatballs reach 165 F.</li><li>Fold in the spinach and remaining Parmesan. Let the skillet stand 3 minutes so the sauce thickens before serving.</li></ol>

Notes:
<ul><li>If the skillet looks dry before the orzo is tender, add another splash of broth.</li><li>Ground turkey works in place of ground chicken.</li><li>The sauce thickens as it sits, so loosen leftovers with broth when reheating.</li></ul>

Source: https://recipesworthcooking.com/weeknight-tuscan-chicken-meatballs-orzo/export/