Christine Buchanan Johnson, Realty Leaders

Christine Buchanan Johnson, Realty Leaders As an Associate Broker with Realty Leader's, I am ready to help you with your real estate needs

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Baked Chicken Meatballs with Creamy Butternut Squash and Spinach OrzoIngredientsFor the Chicken Meatballs:1 pound ground...
10/28/2024

Baked Chicken Meatballs with Creamy Butternut Squash and Spinach Orzo

Ingredients

For the Chicken Meatballs:
1 pound ground chicken
1 egg
½ cup panko breadcrumbs
¼ cup Parmesan cheese, grated
2 teaspoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Roasted Butternut Squash:

12 oz butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoons fresh thyme

For the Orzo:
1 cup orzo, uncooked
2 cloves garlic, minced
1 tablespoon olive oil
2 cups chicken stock
5 oz fresh spinach
½ cup half-and-half
Salt and pepper, to taste
Fresh thyme, for garnish

Preparation

Step 1: Bake the Chicken Meatballs
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, Parmesan cheese, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Mix well with a large fork or spoon.

Form the mixture into small meatballs (about 20-25) by rolling them between your hands. Arrange the meatballs on the prepared baking sheet.
Bake the meatballs in the preheated oven for 30 minutes or until cooked through and golden.

Step 2: Roast the Butternut Squash
While the meatballs are baking, toss the cubed butternut squash in a large bowl with olive oil, salt, pepper, and fresh thyme.

Spread the seasoned squash on a separate parchment paper-lined baking sheet in a single layer.

Roast in the preheated oven for 20-30 minutes, or until the squash is tender and slightly caramelized. You can roast the squash at the same time as the meatballs.

Step 3: Cook the Orzo
In a large, high-sided skillet, heat 1 tablespoon of olive oil over medium heat. Add the uncooked orzo and minced garlic, and sauté for about 2 minutes until the orzo is lightly browned.
Pour in the chicken stock, bring to a boil, then reduce to a simmer. Cook for 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid is mostly absorbed.
Stir in the fresh spinach and cook on low-medium heat until wilted.
Add the half-and-half, stirring well to combine. Season with salt and pepper to taste.
Step 4: Assemble the Dish

Gently fold the roasted butternut squash and baked chicken meatballs into the cooked orzo.
Garnish with fresh thyme and serve warm.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Nutritional Information (per serving)
Calories: 593 kcal

Made this tonight hope it’s as good as it looks!!

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Address

810 Route 16
Ossipee, NH
03864

Telephone

+16033440503

Website

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