Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful meal featuring tender chicken meatballs slow-cooked in a rich garlic butter sauce and served over creamy orzo pasta with fresh spinach and sun-dried tomatoes. Perfect for an easy weeknight dinner, this dish combines Italian herbs, creamy parmesan, and a touch of white wine for a deliciously satisfying experience.
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
Slow Cooker and Sauce
- 1 onion, quartered
- 1 head garlic, top trimmed off to reveal the cloves
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 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
Instructions
- Prepare Meatballs: In a large bowl, combine ground meat with Italian seasoning, dijon mustard, and 1/2 cup grated parmesan. Season with kosher salt and black pepper. Mix well to combine. Coat your hands with oil and shape the mixture into tablespoon-sized meatballs, about 15 to 16 in total. Set aside.
- Cook Meatballs in Crockpot: Drizzle olive oil in the crockpot bowl, then add the meatballs. Pour in 1 cup dry white wine and 1/2 cup water. Add the quartered onion and the head of garlic with the top trimmed to expose the cloves. Cover and cook on low for 4 hours to allow flavors to meld and meatballs to cook through.
- Broil Meatballs and Garlic: Preheat your oven broiler to high. Carefully remove meatballs and garlic from the crockpot and place them on a baking sheet. Arrange the 6 tablespoons of salted butter and sprig of rosemary around the meatballs and garlic on the sheet. Broil for 1 to 3 minutes or until the meatballs develop a crispy exterior and butter is melted and slightly browned.
- Prepare Creamy Orzo: While broiling, increase the crockpot heat to high. Stir in the dry orzo and 1 cup water into the crockpot liquid. Cover and cook for 30 minutes, stirring occasionally, until the orzo is tender but al dente. If needed, add additional water to ensure the orzo cooks thoroughly.
- Finish Sauce and Combine: Remove the garlic skin from the roasted head, chop the soft garlic cloves finely, and mix with the melted butter and rosemary on the baking sheet. Toss the meatballs thoroughly in the garlic butter mixture for rich flavor infusion. Stir fresh baby spinach, sun-dried tomatoes, 1/2 cup parmesan cheese, and heavy cream into the cooked orzo. Mix gently until the spinach wilts and sauce is creamy.
- Serve: Plate the creamy orzo on serving dishes and top generously with the garlic butter-coated meatballs. Enjoy immediately while warm for the best flavor.
Notes
- For alternative cooking methods, refer to the Instant Pot or Stove-Top instructions in the recipe to suit your kitchen appliances.
- Use full-fat coconut milk as a dairy-free alternative to heavy cream for a subtle coconut flavor.
- Make sure not to overcook the orzo to keep a pleasant al dente texture.
- If white wine is unavailable, substitute with chicken broth for a milder flavor.
- To save time, you can brown the meatballs in a skillet before adding them to the crockpot for enhanced texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
