What a great way to serve these delicious chicken meatballs is with a creamy smoked paprika sauce. The orzo is cooked in this beautiful paprika cream sauce creating a rich, vibrant and succulent meal!
When I started out thinking about this recipe, I had a few ideas running through my mind. I wanted to make chicken meatballs, keeping it simple and yet a rich, vibrant with a light cream sauce to pair with the meatballs. What I did know, was I wanted to include Hungarian sweet and a Spanish smoked paprika for their rich, bold and smoky flavours. The smoked paprika adds a bit of kick which I was glad it did, but not over powering.
This recipe has a blend of cultures, one being my heritage, Hungarian sweet paprika, Spanish smoked paprika and Italian orzo. What I love about cooking the opportunities are endless and combining cultures creates so many fascinating recipes and meals! Love it!
WHY ORZO...
This tiny and pretty pasta is unique all on it’s own. It looks like rice, sometimes people confuse it as rice but it takes on the flavours of what it is cooked in or added to. The best part is it takes less time to cook compared to rice. It can also be a great replacement for risotto. Rather then spending most of your time stirring and watching a risotto cook, orzo doesn’t require the same kind of attention.
The beauty of this dish is I added the orzo to the skillet with the chicken broth. It releases it’s own starches creating this wonderful creamy texture. It’s a perfect way addition to a one-pan recipes for those week night dinners!
There is endless opportunities when it comes to adding orzo to your recipes. Try adding it to cold salads, soups, meat or poultry recipes, fish or seafood, sausages or a side dish.
INGREDIENTS AND TIPS
- Ground Chicken
- Garlic
- Onion powder: preferred to use onion powder over chopped onion, to avoid chunks of onion in the meatball yet the flavour is just as strong as onions, so only 1 teaspoon was added.
- Egg
- Hungarian sweet paprika: is my preference, regular paprika can be substituted.
- Parsley
- Salt and pepper
- Extra virgin olive oil
- Unsalted butter: I prefer to manage salt content
- Onion
- Cremini mushrooms
- Smoked paprika
- Tomato paste
- Chicken broth: or a vegetable broth is an option
- Half and half cream: or heavy cream can be used, just keep in mind it will create a creamier texture and the orzo adds a similar creaminess to this recipe
- Orzo
HOW TO MAKE THIS RECPE
MAKING THE MEATBALLS
Start by preheating the oven to 400º F.
In a medium bowl, combine and mix together ground chicken, garlic, eggs, breadcrumbs, onion, paprika, salt and pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Bake the meatballs for 22-25 minutes until cooked through and crispy, turning them over halfway through.
MAKING THE PAPRIKA SAUCE
While the meatballs are in the oven, prepare the sauce. In a large skillet, over medium heat, add butter and olive oil, add mushrooms and sauté for about 5 minutes until golden, then add onions and cook for 3 minutes until softened and add garlic, sauté for 30 seconds to a minute, long enough to release the aromas.
Stir in sweet and smoked paprika and tomato paste until the mushrooms and onions are thoroughly coated. Add chicken broth and cook for a minute to deglaze pan, add cream, salt and pepper and orzo. Simmer over low heat with lid on for about 8 minutes. Add the meatballs and simmer for 2 minutes until the meatballs are heated through.
I liked the idea of garnishing this dish with a variety of herbs. It is up to you as to what your favourite herbs you would like to add or keep it simple and enjoy it as it is. Either way, the meatballs and sauce have tons of flavour that you and your family will thoroughly enjoy!
Once the orzo is cooked, then it’s ready to serve. Try to avoid overcooking the orzo and the longer the orzo sits in the sauce, you will notice the orzo will soak up the sauce quite quickly. I suggest to serve immediately to thoroughly enjoy the creaminess this dish offers.
STORE
This recipe will keep up to 3 days in the refrigerator in a container with a lid. Freezer friendly as well, I would recommend a freezer safe container for up to 2-3 months.
WHEN YOU MAKE THIS RECIPE…….I would love to hear your feedback, suggestions and any modifications you made for this recipe. I know my readers would find it helpful too!
Baked Chicken Meatballs with Creamy Smoked Paprika Mushroom Orzo
Equipment
- Baking sheet
Ingredients
Meatballs: makes 18
- 1 lb ground chicken
- 2 clove of garlic, minced
- 1 egg
- 1/3 cup panko bread crumbs
- 1 tsp onion powder
- 1/2 tsp sweet paprika
- 2 tbsp parsley, chopped
- 1 tsp Himalayan salt
- 1/2 tsp pepper
Sauce:
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1½ cups (6 oz) cremini mushroom, sliced
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 2 cups chicken broth
- 1/2 cup half and half cream
- 1/2 tsp Himalayan salt
- 1/2 tsp pepper
- 1 cup orzo
- 1/4 cup parsley
Instructions
Meatballs:
- Preheat oven 400º F.
- In a medium bowl, combine and mix together ground chicken, garlic, eggs, breadcrumbs, onion, paprika, salt and pepper. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Bake the meatballs for 22-25 minutes until cooked through and crispy, turning them over halfway through.
Paprika sauce:
- While the meatballs are in the oven, prepare the sauce. In a large skillet, over medium heat, add butter and olive oil, add mushrooms and sauté for about 5 minutes until golden, then add onions and cook for 3 minutes until softened and add garlic, sauté for 30 seconds to a minute, long enough to release the aromas.
- Stir in sweet and smoked paprika and tomato paste until the mushrooms and onions are thoroughly coated. Add chicken broth and cook for a minute to deglaze pan, add cream, salt and pepper and orzo. Simmer over low heat with lid on for about 8 minutes. Add the meatballs and simmer for 2 minutes until the meatballs are heated through.
- Garnish with parsley and fresh herbs such as thyme and dill.
