Chicken meatballs with orzo in creamy sauce

Chicken meatballs with orzo in creamy sauce

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Chicken meatballs with orzo in creamy sauce
  • Serves: 4 people
  • Total Time: 40 min.

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Tender chicken meatballs with orzo in a rich creamy sauce. A quick and comforting dinner idea. See how to prepare the meatballs in this recipe Meatballs in a creamy sauce

Portion
4
  • Meatballs
    450 g
  • Olive Oil
    1 tbsp
  • Butter Căsuța Mea 82,5%
    2 tbsp

For the sauce:

  • Butter Căsuța Mea 82,5%
    2 tbsp
  • Garlic
    4 clove
  • Onion
    1 pc
  • Orzo pasta
    190 g
  • White dry wine
    80 ml
  • Broth
    540 ml
  • Whipping Cream Căsuța Mea 33%
    180 ml
  • Parmesan
    50 g
  • Sun-dried tomatoes
    60 g
  • Spinach
    70 g
  • Salt
    to taste
  • Black Pepper
    to taste
  • Mixed spices
    to taste

Directions

  1. In a large pan, heat the olive oil over medium-high heat.
  2. Add the meatballs and brown them on all sides until they develop a golden crust.
  3. Take them out of the pan and set them aside.
  4. In the same pan, add the butter. Add the onion and garlic, and cook for about 2 minutes, until they become soft and lightly browned.
  5. Add the sun-dried tomatoes, oregano, parsley, paprika, salt, and pepper. Stir and cook for another minute.
  6. Add the orzo pasta and lightly toast it for 1 minute, stirring constantly.
  7. Pour the white wine and let it simmer until it slightly reduces.
  8. Add the soup, cover the pan, and let it simmer over low heat until the orzo is nearly cooked and most of the liquid is absorbed.
  9. Incorporate the cream, spinach, and Parmigiano. Stir and bring the sauce to a boil.
  10. Put the meatballs back into the pan and cook for another 3–4 minutes, until the sauce thickens and the meatballs are fully cooked. Garnish with fresh basil and serve immediately.

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