Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe offers tender chicken meatballs cooked in a flavorful garlic butter sauce over creamy orzo pasta with spinach and sun-dried tomatoes. Made easy with slow cooker, instant pot, or stovetop methods, this dish is perfect for a comforting, hearty meal.
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
- Kosher salt and black pepper, to taste
Cooking Liquids and Aromatics
- 1 onion, quartered (or chopped for instant pot and stovetop)
- 1 head garlic, top trimmed off to reveal the cloves
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup water (plus extra if needed for orzo cooking)
- 6 tablespoons salted butter
- 1 sprig rosemary
Orzo and Vegetables
- 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
- Additional 1/2 cup parmesan cheese for finishing
- Olive oil for rolling meatballs and searing (about 2 tablespoons)
Instructions
- Make Meatballs: In a large bowl, combine ground chicken, Italian seasoning, dijon mustard, and 1/2 cup grated parmesan. Season with kosher salt and black pepper. Mix well to combine thoroughly. Coat your hands lightly with olive oil and roll the mixture into tablespoon-sized meatballs, forming about 15-16 pieces.
- Cook Meatballs (Slow Cooker Method): Place the meatballs into the crockpot bowl with a drizzle of olive oil. Pour in 1 cup dry white wine and 1/2 cup water. Add the quartered onion and whole head of garlic with tops trimmed. Cover and cook on low for 3-4 hours or on high for 1-2 hours until meatballs are thoroughly cooked.
- Broil Meatballs and Garlic: Preheat your broiler to high. Carefully remove the meatballs and garlic from the slow cooker and transfer them to a baking sheet. Arrange the butter and rosemary sprig around the meatballs and garlic. Broil for 1-3 minutes or until the butter is bubbly and edges are crisp. Peel the garlic cloves from their skins, chop finely, and mix with the melted butter and rosemary. Toss the meatballs gently in this garlic butter mixture to coat.
- Cook Orzo in Slow Cooker: Increase the crockpot to high heat. Stir in the dry orzo and 1 cup water. Cover and cook for 20-30 minutes, stirring occasionally, until orzo is al dente. If the orzo needs more moisture, add small amounts of water as needed. Once orzo is cooked, stir in fresh baby spinach, chopped sun-dried tomatoes, heavy cream, and the remaining 1/2 cup parmesan cheese until fully combined and creamy.
- Assemble and Serve: Serve the garlic butter chicken meatballs over the creamy orzo mixture, ensuring to spoon some of the flavorful sauce over the dish for the best taste and presentation.
Notes
- For alternative cooking methods, sear the meatballs first in a skillet or instant pot before pressure cooking or stovetop simmering.
- The recipe allows the use of heavy cream or canned full-fat coconut milk for a dairy-free option.
- Adjust seasoning with salt and pepper as meatballs and sauce cook, to taste.
- If orzo absorbs too much liquid while cooking, add water gradually to prevent sticking or dryness.
- The garlic butter sauce can be enhanced with fresh herbs like thyme or parsley if desired.
- Using salted butter is recommended, but adjust added salt accordingly if using unsalted butter.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
