Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, melted butter, egg, sage, garlic, salt, and pepper. Mix until all ingredients are well incorporated.
Using your hands, form the mixture into small meatballs, about 1½ inches in diameter, and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Prepare the Creamy Parmesan Orzo:
While the meatballs are baking, bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
In the same pot, melt butter over medium heat. Add the cooked orzo, heavy cream, and grated Parmesan. Stir to combine, cooking for 2-3 minutes until the mixture becomes creamy and the cheese has melted.
Season with salt and pepper to taste.
Serve:
Serve the creamy Parmesan orzo on plates and top with the freshly baked sage chicken meatballs.
Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.
Serving and Storage Tips:
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