Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful dish combining tender meatballs simmered in garlic and white wine, finished with a rich, buttery sauce and served over creamy orzo pasta with spinach and sun-dried tomatoes. Perfect for an easy yet elegant dinner.
Ingredients
Scale
Meatballs
- 1 1/2 pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon dijon mustard
- 1 cup grated parmesan cheese
- Kosher salt and black pepper, to taste
- Olive oil for rolling and searing
Cooking Liquids and Flavorings
- 1 onion, quartered or chopped depending on method
- 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
- 1/2 cup water for meatball cooking
- 1 cup water for orzo cooking
Orzo and Vegetables
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream or canned full fat coconut milk
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat, Italian seasoning, dijon mustard, and 1/2 cup grated parmesan. Season generously with kosher salt and black pepper. Mix until well combined. Coat your hands lightly with olive oil and roll the mixture into tablespoon-sized meatballs, making approximately 15-16 meatballs.
- Slow Cooker Meatball Cooking: Lightly coat the crockpot bowl with olive oil and place the meatballs inside. Pour in 1 cup dry white wine and 1/2 cup water. Add the quartered onion and the whole head of garlic with the top trimmed. Cover and cook on low for 4 hours until cooked through and flavorful.
- Broil Meatballs and Prepare Orzo: Preheat your broiler to high. Carefully remove the meatballs and garlic from the slow cooker and place them on a baking sheet. Increase the slow cooker heat to high. Stir in the orzo and 1 cup water. Cover and cook for 30 minutes, stirring occasionally, until the orzo is tender and cooked through. If the orzo absorbs too much liquid, add more water as needed.
- Finish Orzo and Broil Meatballs: Stir fresh spinach, chopped sun-dried tomatoes, heavy cream, and the remaining 1/2 cup parmesan into the orzo until creamy and combined. Arrange the butter and rosemary sprig around the meatballs and garlic on the baking sheet. Broil for 1-3 minutes until the butter is bubbly and the tops are golden. Remove garlic cloves from the skin, chop finely, and mix with the melted butter and rosemary to create a flavorful sauce. Toss the meatballs in this garlic butter mixture.
- Serve: Spoon the creamy orzo onto plates and top with the garlic butter chicken meatballs. Enjoy this savory and comforting meal immediately.
Notes
- For a dairy-free alternative, substitute parmesan and heavy cream with vegan cheese and coconut milk respectively.
- If using the Instant Pot or stovetop method, follow the appropriate cooking instructions for searing and orzo preparation.
- Ensure not to overcook the orzo to keep a creamy, slightly al dente texture.
- You can swap ground chicken for turkey or pork depending on preference.
- Using a dry white wine adds depth, but you can replace it with additional broth if preferred.
- Gently tossing the meatballs in garlic butter right before serving enhances flavor and moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
