Description
These Baked Chicken Meatballs with Creamy Butternut Squash and Spinach Orzo combine tender, flavorful chicken meatballs baked to perfection with a rich, creamy orzo infused with roasted butternut squash and fresh spinach. This comforting and nutritious dish is perfect for weeknight dinners, offering a delightful balance of lean protein, vegetables, and satisfying pasta in a single bowl.
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil (for greasing)
For the Butternut Squash and Spinach Orzo
- 1 small butternut squash (about 2 cups diced)
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Butternut Squash: Preheat the oven to 400°F (205°C). Peel, seed, and dice the butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Mix the Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until all ingredients are just incorporated without overworking the meat.
- Form and Bake Meatballs: Line a baking sheet with parchment paper and lightly grease with olive oil. Shape the mixture into 1 1/2-inch meatballs and place them evenly spaced on the sheet. Bake in the preheated oven for 18-20 minutes or until cooked through and golden brown on the outside.
- Cook the Orzo: While meatballs are baking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente, about 8-9 minutes. Drain any excess liquid if necessary, reserving some broth.
- Make the Creamy Butternut Squash and Spinach Sauce: Transfer the roasted butternut squash to a blender or use an immersion blender in a pot. Blend with heavy cream and reserved broth until smooth and creamy. Pour the sauce back into the saucepan, add chopped spinach, Parmesan cheese, and gently fold the cooked orzo into the sauce. Heat over medium-low until spinach wilts and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- Serve: Plate a generous scoop of the creamy butternut squash and spinach orzo, and top with baked chicken meatballs. Garnish with additional Parmesan and fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- If you prefer a smoother sauce, strain the blended butternut squash mixture before combining with orzo.
- Use gluten-free breadcrumbs and orzo to make this recipe gluten-free.
- For a dairy-free variation, substitute heavy cream and Parmesan with coconut cream and nutritional yeast.
- Leftover meatballs freeze well; reheat gently in the oven or microwave.
- To speed up cooking, prepare roasted squash in advance or substitute with canned butternut squash puree.
