Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
A cozy, easy, fall-winter dinner...instant pot + stove top skillet directions too!
Author: The Chef
Recipe type: Main
Ingredients
1½ pounds ground chicken, pork, or turkey
3 tablespoons Italian seasoning
1 tablespoon dijon mustard
1 cup grated parmesan cheese
kosher salt and black pepper
1 onion, quartered
1 head garlic, top trimmed off to reveal the cloves
1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
6 tablespoons salted butter
1 sprig rosemary
2 cups dry orzo pasta
2 cups fresh baby spinach
½ cup chopped sun-dried tomatoes
½ cup heavy cream or canned full fat coconut milk
Instructions
SLOW COOKER
Add the chicken, Italian seasoning, dijon, and ½ cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot.
Pour over the wine and ½ cup water. Add the onion and garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.
Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the spinach, sun-dried tomatoes, cream, and ½ cup parmesan.
Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.
Serve the meatballs over the orzo.
INSTANT POT
Add the chicken, Italian seasoning, dijon, and ½ cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
Add the chicken, Italian seasoning, dijon, and ½ cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
Heat a large skillet over medium-high heat. Add olive oil, then add the meatballs and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes.
Reduce the heat to medium. Pour in the wine. Stir in the orzo and 1½ cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and ½ cup parmesan.
Serve the chicken over the orzo. Enjoy!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/15/crockpot-garlic-butter-chicken-meatballs-with-creamy-orzo/