There’s something irresistibly cozy about a dish that feels indulgent yet comes together so gently. This Garlic Butter Chicken Meatballs with Creamy Orzo Recipe is exactly that—a perfect weeknight meal that’s rich with garlic and butter, paired with tender meatballs and luscious, dreamy orzo that just wraps you in comfort.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
- Top Tip
- How to Serve Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Why You'll Love This Recipe
Honestly, I’ve made this Garlic Butter Chicken Meatballs with Creamy Orzo Recipe countless times because it’s one of those dishes everyone raves about. The flavors are vibrant but approachable, and the creamy orzo makes it feel special without any fuss.
- Simple Prep: Mixing ground chicken with Italian seasoning and a few pantry staples makes assembling meatballs quick and satisfying.
- Rich Flavors: The garlic butter finish with rosemary adds that extra layer of warmth and comfort you’ll crave again and again.
- Versatile Cooking Methods: Whether you want to use a slow cooker, Instant Pot, or stovetop, this recipe adapts to your lifestyle.
- Impress Guests Easily: It looks fancy but is incredibly beginner-friendly — perfect for impressing loved ones without stress.
Ingredients & Why They Work
Each ingredient in this Garlic Butter Chicken Meatballs with Creamy Orzo Recipe plays a part in building flavor and texture that feels both indulgent and comforting. I love how the fresh garlic and rosemary brighten the dish, while the parmesan adds that savory umami punch. Here’s why these ingredients are key:
- Ground Chicken (or pork/turkey): Lean and tender, it forms juicy meatballs that soak up all the surrounding flavors beautifully.
- Italian Seasoning: A blend that brings herby depth without needing to measure out multiple spices.
- Dijon Mustard: Adds subtle tang and a layer of complexity to the meatballs.
- Parmesan Cheese: Provides a salty, nutty flavor that enriches the meatballs and the orzo sauce.
- Onion and Garlic: Classic aromatics that create a fragrant base for the dish.
- Dry White Wine: Something I always keep on hand for cooking — it adds acidity and sophistication to the sauce.
- Salted Butter: Where the magic happens — it finishes the meatballs with richness and helps carry the rosemary aroma.
- Rosemary: Woody and fragrant herb that pairs perfectly with garlic and butter.
- Orzo Pasta: Creamy and small, making it the perfect bed for these flavorful meatballs.
- Baby Spinach: For a pop of color and nutrition that blends into the creamy sauce effortlessly.
- Sun-Dried Tomatoes: Add tangy sweetness and texture contrasts that elevate the dish.
- Heavy Cream or Full Fat Coconut Milk: Creates that luscious, creamy texture in the orzo, and the coconut milk is a great dairy-free swap.
Make It Your Way
This recipe truly invites you to make it your own! I often switch up the protein—ground turkey works wonderfully too—and sometimes I add a pinch of red pepper flakes for a little zing. The creamy orzo is forgiving, so feel free to experiment with cheeses or add fresh herbs like basil if you have them.
- Variation: Once, I swapped sun-dried tomatoes with roasted red peppers and it was a hit, lending a smoky sweetness just as delightful.
- Dairy-Free Option: Using full-fat coconut milk instead of heavy cream keeps it creamy and tasty for dairy-free diets.
- Make it Low-Carb: Skip the orzo, and serve the meatballs over steamed veggies or cauliflower rice for a lighter version.
- Batch Cook: Double the meatballs and freeze extras for quick weeknight dinners later.
Step-by-Step: How I Make Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Step 1: Mix and Roll the Meatballs
Begin by combining the ground chicken, Italian seasoning, dijon mustard, and half the parmesan cheese in a bowl. Don’t forget a good pinch of salt and plenty of black pepper. I like to oil my hands before rolling the meat into tablespoon-sized balls—that little trick keeps the meat from sticking and helps you form perfectly sized meatballs. You’ll end up with about 15-16 meatballs, just right for a hearty meal.
Step 2: Slow Cooking the Meatballs
Place the meatballs gently into your slow cooker, drizzle in a cup of dry white wine and half a cup of water, then add the quartered onion and a head of garlic with the top trimmed to expose the cloves. Set your slow cooker on low for about 3 to 4 hours. This slow simmer infuses the meatballs with delicate garlic and wine flavors while keeping them ultra tender.
Step 3: Cook the Orzo and Finish with Cream and Spinach
Once the meatballs are just about ready, remove them and the garlic from the cooker and set your broiler to high. Stir the orzo into the slow cooker along with 1 cup of water and crank the heat to high for 20-30 minutes until the orzo is tender but still has a little bite. Add the baby spinach, sun-dried tomatoes, the remaining parmesan, and heavy cream, stirring gently to create that creamy, dreamy sauce that will soak up all your meatball juices.
Step 4: Broil for a Garlic Butter Finish
Arrange the meatballs and garlic on a baking sheet with pats of butter and a sprig of rosemary, then broil for 1 to 3 minutes until the butter starts bubbling and turns golden. Peel the garlic cloves, finely chop, and mix them back into the butter and rosemary on the pan, then toss your meatballs in this luscious glaze. It’s a little step that takes the flavors way up.
Step 5: Serve and Enjoy!
Spoon the creamy orzo onto plates and nestle those garlic butter chicken meatballs on top. You’ll want to drizzle any extra buttery goodness from the baking sheet over everything — it’s pure comfort in every bite.
Top Tip
From my kitchen to yours, here are some gems to make your Garlic Butter Chicken Meatballs with Creamy Orzo Recipe shine perfectly:
- Don’t Skip the Broil: I used to rush and skip this final step, but the buttery, crispy edges brought out by broiling take the dish from good to unforgettable.
- Oil Your Hands for Rolling: Wet or dry chicken mixtures can be sticky; a little oil prevents frustration and keeps meatballs uniform in size.
- Choose a Good Wine: I always reach for a light, crisp white wine like Pinot Grigio—avoid anything too sweet or heavy to keep the flavors balanced.
- Watch Your Orzo Liquid: Every pot is different; add water gradually to get the orzo perfectly al dente without it sticking or drying out.
How to Serve Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Garnishes
I love sprinkling a little extra parmesan and freshly chopped parsley or basil over the finished dish—it adds a fresh pop of color and a herbaceous brightness that balances out the creamy richness.
Side Dishes
Simple sautéed green beans or roasted asparagus make excellent side dishes here. For something cozy, a side salad with a lemon vinaigrette really cuts through the richness and keeps the meal feeling balanced.
Creative Ways to Present
For a special occasion, I serve the meatballs and orzo in shallow bowls, topped with a few toasted pine nuts and a drizzle of good-quality olive oil. A sprinkle of chili flakes gives a subtle heat that’s just delightful. Pair with a crusty baguette for mopping up every bit of sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover meatballs and orzo together in an airtight container in the fridge. They keep nicely for up to 3 days — perfect for next-day lunches or quick dinners.
Freezing
I often freeze batches of meatballs without the orzo. Just wrap them tightly and freeze for up to 3 months. When you’re ready, reheat and prepare fresh orzo to enjoy a speedy version of this dish.
Reheating
I recommend reheating leftovers gently on the stove over low heat, adding a splash of broth or water to revive the orzo’s creaminess. The microwave works in a pinch but be sure to cover the dish to keep moisture in.
Frequently Asked Questions:
Absolutely! Swap the orzo for a gluten-free pasta or use cauliflower rice. The meatballs and garlic butter sauce remain just as delicious without the wheat.
Reheat gently on the stove with a splash of broth or water to maintain creaminess. Avoid high heat in the microwave, and cover to trap moisture.
If using frozen meatballs, thaw them first for best results. You can brown them in a skillet before adding to the orzo sauce for maximum flavor.
Yes! You can form the meatballs a day ahead and keep them covered in the fridge. This helps save time on cooking day, making the recipe even more convenient.
Final Thoughts
Cooking this Garlic Butter Chicken Meatballs with Creamy Orzo Recipe feels like sharing a hug around the dinner table. It’s satisfying, warm, and simple enough to make regularly, yet special enough to serve company. I hope you enjoy making it as much as I do—and find it becoming one of your go-to comfort meals that bring everyone back for seconds.
Print
Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe offers a delicious and comforting meal featuring tender chicken meatballs slow-cooked or prepared via instant pot or stovetop, simmered in a flavorful garlic butter sauce with Parmesan and spinach, served over creamy orzo pasta.
Ingredients
Meatballs
- 1 ½ pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon Dijon mustard
- 1 cup grated Parmesan cheese (divided)
- Kosher salt and black pepper, to taste
Cooking Liquid and Aromatics
- 1 onion, quartered or chopped depending on method
- 1 head garlic, top trimmed off to reveal cloves
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 tablespoons salted butter
- 1 sprig rosemary
Orzo and Add-ins
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- ½ cup chopped sun-dried tomatoes
- ½ cup heavy cream or canned full fat coconut milk
- Olive oil, for coating and searing
- Water as needed (at least 1 ½ cups total)
Instructions
- Prepare meatballs: In a large bowl, combine ground meat (chicken, pork, or turkey), Italian seasoning, Dijon mustard, and ½ cup grated Parmesan cheese. Season with kosher salt and black pepper. Mix thoroughly to combine. Coat your hands lightly with olive oil and form the mixture into tablespoon-sized meatballs, about 15-16 in total.
- Choose cooking method: Depending on your preference, proceed with one of the following methods:
- Slow Cooker method: Add olive oil into the slow cooker bowl and place the prepared meatballs inside. Pour in white wine and ½ cup water. Add quartered onion and whole head of garlic with the top trimmed. Cover and cook on low for 3-4 hours or on high for 1-2 hours. Remove meatballs and garlic from slow cooker and place on a baking sheet. Preheat broiler on high.
- Slow cooker orzo: Increase slow cooker heat to high. Stir in orzo pasta and 1 cup water. Cover and cook 20-30 minutes until orzo is al dente, adding extra water if needed. Stir in baby spinach, sun-dried tomatoes, heavy cream, and remaining ½ cup Parmesan cheese.
- Broil meatballs: Arrange butter and rosemary sprig around meatballs and garlic on the baking sheet. Broil for 1-3 minutes until the butter is crisp and garlic softens. Peel garlic cloves, chop and combine with melted butter and rosemary. Toss meatballs in this garlic butter mixture.
- Instant Pot method: Set Instant Pot to sauté, heat olive oil and brown the meatballs about 5 minutes. Pour in white wine and ½ cup water, add chopped onion, and cook 5 minutes more. Add butter, garlic, and rosemary, letting butter melt for 2-3 minutes. Seal lid and cook at high pressure for 6 minutes. Quick release steam.
- Instant Pot orzo: Set to sauté, remove garlic, stir in orzo and 1 cup water. Cook 6-8 minutes until orzo is al dente. Stir in spinach, sun-dried tomatoes, cream, and Parmesan cheese. Serve meatballs over orzo.
- Stovetop method: Heat olive oil in large skillet over medium-high heat. Brown meatballs about 5 minutes. Add chopped onion and cook another 5 minutes. Add butter, garlic, and rosemary; let butter melt 2-3 minutes more. Reduce heat to medium, pour in white wine, stir in orzo and 1 ½ cups water. Cook 6-8 minutes until orzo is al dente, stirring often. Stir in spinach, sun-dried tomatoes, cream, and ½ cup Parmesan. Serve meatballs over orzo.
- Serve: Enjoy the tender, flavorful garlic butter chicken meatballs served over creamy, cheesy orzo with fresh spinach and sun-dried tomatoes.
Notes
- Use salted butter as indicated, but reduce added salt to taste if substituting with unsalted butter.
- If you prefer a dairy-free creamy option, substitute heavy cream with canned full-fat coconut milk.
- The recipe supports three cooking methods: slow cooker, Instant Pot, or stovetop; choose the one that fits your schedule and preference.
- For juicier meatballs, avoid overmixing the meat mixture when combining ingredients.
- If you want to add a smokier flavor, consider using smoked paprika in the meatball mixture.
- Broiling the meatballs after slow cooking adds a nice crisp texture and caramelizes the garlic butter for enhanced flavor.
- Adjust water quantity carefully when cooking orzo to ensure it cooks perfectly al dente without being mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
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