Garlic Butter Chicken Meatballs with Creamy Parm Orzo

Ingredients:

  • 2 pounds Three Sisters ground chicken

  • 3 tablespoons Italian seasoning

  • 1 tablespoon dijon mustard

  • 1 cup grated parmesan cheese

  • salt and black pepper

  • 1 onion, quartered

  • 1 head garlic, top trimmed off to reveal the cloves

  • 1 cup dry white wine

  • 1-2 cups broth

  • 6 tablespoons butter

  • 1 sprig rosemary

  • 1 pound dry orzo pasta

  • 2 cups fresh baby spinach

  • 1/2 cup halved small tomatoes

  • 1/2 cup heavy cream

How to Cook

Add the chicken, Italian seasoning, Dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Form into meatballs.

IN THE SLOW COOKER

  • Add olive oil and place the meatballs in the bowl of your crockpot.

  • Pour over the wine and 1/2 cup broth. Add the onion and garlic. Cover and cook on high for 1-2 hours.

  • Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

  • In the crockpot, stir in the orzo, and 1 cup broth. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional broth. Stir in the spinach, tomatoes, cream, and 1/2 cup parmesan.

  • Preheat the broiler to high. 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.

Diane Kahanek