WINE & FOOD AFFAIR RECIPES

Main Dish

Herbed Chicken Meatballs with Parmesan Orzo

J. Rickards Winery

24505 Chianti Road
Cloverdale, CA 95425
jrwinery.com

A savory and satisfying chicken meatball and orzo dish, spiced just enough to warm you on a chilly autumn day. The browned meatballs drizzled with olive oil, combined with the creamy Parmesan orzo pasta create a well-rounded flavor that is sure to please.

Meatballs

Ingredients:
  • 2 ounces fresh Italian bread cut in cubes
  • 1/2 cup milk warmed
  • 2 tablespoons butter
  • 1 whole shallot minced
  • 4 cloves garlic minced
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds ground chicken thighs
  • 1/4 cup Parmesan cheese grated
  • 1/2 cup sun-dried tomatoes in oil chopped
  • 2 tablespoons fresh parsley chopped
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon Kosher salt
Directions:
Preheat oven to 450°F. 
Prepare a sheet pan with parchment paper. 

Place the breadcrumbs in a bowl with the warm milk. Let soak for at least 5 minutes.

Heat a skillet over medium heat. Add the butter. When it is melted, add the shallot and garlic. Cook until softened, 2-3 minutes. Stir in the granulated garlic and the red pepper flakes. Remove from heat.

Add chicken, parmesan, sun-dried tomatoes, herbs, salt and shallot mixture to the bowl with the bread. Mix until incorporated. Form into sixteen 2-inch meatballs, packing them tightly. Place on sheet pan and drizzle meatballs with olive oil. Bake on top rack in oven for 25-30 minutes.

Orzo

Ingredients:
  • 2 tablespoons butter
  • 8 leaves fresh sage
  • 1 whole shallot thinly sliced
  • 1 cup orzo pasta
  • 1 cup dry white wine
  • 1 small handfull fresh thyme stems tied in a bundle
  • 1 1/2 cups vegetable or chicken stock more if needed
  • 1/2 cup heavy cream
  • 2 ounces fresh spinach (about 2 cups)
  • 1/4 cup Parmesan cheese grated - plus more for serving
Directions:
Wipe out the skillet used for the meatball ingredients and place back over medium heat. Melt the butter and add the sage leaves. Let them crisp as the butter begins to brown.  Transfer to a paper towel with a slotted spoon.

Add the shallots to the butter and season with a pinch of salt. Cook for 2 minutes. Stir in the orzo. Pour in the white wine and add the thyme. Bring to a simmer and cook for 2 minutes. Add the stock and bring to a simmer again, cook for another 5-6 minutes, stirring often.

Add in the heavy cream, spinach and parmesan. Let the cream simmer while the spinach wilts and parmesan melts, stirring constantly. Season with salt to taste.  Remove the thyme sprigs.

Serve the meatballs over the orzo. Garnish with crispy sage leaves, fresh cracked pepper and grated parmesan. Enjoy!