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
Scale
Meatballs
- 1 1/2 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
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream or canned full fat coconut milk
- Olive oil, for coating and searing
- Water as needed (at least 1 1/2 cups total)
Instructions
- Prepare meatballs: In a large bowl, combine ground meat (chicken, pork, or turkey), Italian seasoning, Dijon mustard, and 1/2 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 1/2 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 1/2 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 1/2 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 1/2 cups water. Cook 6-8 minutes until orzo is al dente, stirring often. Stir in spinach, sun-dried tomatoes, cream, and 1/2 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
