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–+ servings

Baked Chicken Meatballs with Creamy Smoked Paprika Mushroom Orzo

What a great way to serve these delicious chicken meatballs is with a creamy smoked paprika sauce. The orzo is cooked in with the luscious cream sauce creating a rich, vibrant and succulent meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Calories: 464
Ingredients Equipment Method Nutrition

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

Equipment

  • Baking sheet
  • large skillet

Method
 

Meatballs:
  1. Preheat oven 400º F.
  2. 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:
  1. 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. 
  2. 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.
  3. Garnish with parsley and fresh herbs such as thyme and dill.

Nutrition

Calories: 464kcalCarbohydrates: 39gProtein: 29gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 158mgSodium: 1378mgPotassium: 912mgFiber: 3gSugar: 5gVitamin A: 1174IUVitamin C: 12mgCalcium: 94mgIron: 3mg

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