Name: Sage Chicken Meatballs with Creamy Pumpkin-Spinach Orzo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 946 ml chicken or vegetable broth; 1 small pkg fresh sage; 6 cloves garlic; 0.68 kg ground chicken; 425 g orzo pasta; 1 ½ (398 ml) cans pure pumpkin purée; 177 ml whole milk; black pepper; butter, unsalted; Italian seasoning; nutmeg, ground; panko bread crumbs; salt

Sage Chicken Meatballs with Creamy Pumpkin-Spinach OrzoSage Chicken Meatballs with Creamy Pumpkin-Spinach Orzo — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

946 ml chicken or vegetable broth

1 small pkg fresh sage

6 cloves garlic

0.68 kg ground chicken

425 g orzo pasta

1 ½ (398 ml) cans pure pumpkin purée

177 ml whole milk

black pepper

butter, unsalted

Italian seasoning

nutmeg, ground

panko bread crumbs

salt

Instructions

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic. Place half in a large bowl and set aside for the meatballs. (Reserve remaining garlic for the next step.)

Once the pot is hot, add butter and swirl to coat the bottom. Add reserved garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add broth, pumpkin, orzo, salt, and nutmeg to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook, stirring occasionally, until liquid is mostly absorbed and orzo is desired firmness, 10-15 minutes.

Meanwhile, wash, dry, and pick sage leaves off the stems; discard stems and mince the leaves (reserving a small handful of whole leaves for garnish). Add minced sage to the bowl with the garlic.

Add chicken, bread crumbs, and spices to the bowl. Using your hands, mix well to combine.

Using a rounded tablespoon measure, form the chicken mixture into meatballs and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a plate, loosely cover with aluminum foil, and set aside.

Meanwhile, wash and dry spinach (skip this step if it came pre-washed).

When the orzo is done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Add milk, stir to combine, and remove from heat.

To serve, divide orzo between plates or bowls; top with meatballs and reserved sage. Enjoy!

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