logo

Garlic Chicken Meatballs

ChickenSlow CookerBroiler

Time: 4 hours 20 minutes

Yield: 6 servings

recipe image

About

Woo-hoo! It's time for some Garlic Chicken Meatballs! Get ready to experience a savory feast for the senses, featuring juicy ground chicken mixed with roasted garlic, rich parmesan cheese, and tangy Dijon mustard for an explosion of flavor. A generous handful of nutrient-rich spinach and sun-dried tomatoes add depth to the taste and texture of the meatballs, while a creamy sauce ties it all together in a mouthwatering symphony. Perfectly balanced and utterly delicious, these Garlic Chicken Meatballs are sure to impress your tastebuds and make for a very memorable meal!

Recommended Articles

Ingredients

  • 1 1/2 pounds ground chicken
  • 3 tablespoons Italian seasoning
  • olive oil, to taste
  • 1 tablespoon Dijon mustard
  • 1 cup parmesan cheese, grated, divided
  • kosher salt, to taste
  • black pepper, to taste
  • 1 cup dry white wine
  • 1 1/2 cups water, plus more to taste, divided
  • 1 onion, quartered
  • 1 head garlic, top trimmed off to reveal the cloves
  • 2 cups dry orzo pasta
  • 2 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup heavy cream or canned full-fat coconut milk
  • 6 tablespoons salted butter
  • 1 sprig rosemary

Directions

Step 1 -Add the chicken, the Italian seasoning, the Dijon, 1/2 cup of the parmesan, the salt, and the pepper to a bowl and mix to combine.

Step 2 -Coat your hands with the oil and roll the meat into 15-16 tablespoon-sized balls.

Step 3 -Add the olive oil to the bowl of a slow cooker, and top with the meatballs, the wine, 1/2 cup of the water, the onion, and the garlic.

Step 4 -Cover the slow cooker and cook the meatballs on low heat for about 3-4 hours, or on high heat for about 1-2 hours.

Step 5 -Preheat the broiler to high.

Step 6 -Transfer the meatballs and the garlic to a baking sheet.

Step 7 -Adjust the heat of the slow cooker to high and stir in the orzo and the remaining 1 cup water.

Step 8 -Cover and cook the orzo until it is al dente, about 20-30 minutes. Add more of the water if it becomes too dry.

Step 9 -Stir the spinach, the sun-dried tomatoes, the cream, and the remaining parmesan into the orzo.

Step 10 -Arrange the butter and the rosemary around the meatballs and the garlic, and then broil until it is all crispy, about 1-3 minutes.

Step 11 -Peel away the garlic skin and then roughly chop it and mix with the butter and the rosemary on the sheet pan.

Step 12 -Toss the meatballs in the butter mixture.

Step 13 -Serve the meatballs over the orzo.

Explore More Favorites