Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe features tender chicken meatballs simmered in a flavorful garlic butter sauce with white wine, fresh herbs, and parmesan. Served over a creamy orzo pasta tossed with spinach, sun-dried tomatoes, and a touch of cream, this comforting dish is easy to prepare using a slow cooker, Instant Pot, or stovetop method. Perfect for a hearty weeknight dinner with savory, aromatic flavors and a luscious texture.
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, divided
- Kosher salt, to taste
- Black pepper, to taste
- Olive oil, for coating hands and searing
- 1 onion, quartered or chopped depending on method
- 1 head garlic, top trimmed off to reveal cloves
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 1 sprig rosemary
- 6 tablespoons salted butter
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
- Water (1/2 cup + 1 cup + up to 1/2 cup extra as needed)
Instructions
- Prepare Meatballs: In a large bowl, combine ground chicken, Italian seasoning, dijon mustard, and 1/2 cup grated parmesan cheese. Season with kosher salt and black pepper to taste. Mix thoroughly. Coat your hands with olive oil and roll the mixture into tablespoon-sized meatballs (about 15-16 meatballs).
- Slow Cooker Method: Place the meatballs in the crockpot bowl along with olive oil. Pour in 1 cup white wine and 1/2 cup water. Add the quartered onion and whole garlic head with tops trimmed. Cover and cook on low for 4 hours.
- Broil Meatballs: Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet. Arrange butter and rosemary around the meatballs and garlic. Broil for 1-3 minutes until butter is melted and meatballs are slightly crisp. Peel the garlic cloves and chop finely. Mix chopped garlic with the butter and rosemary, then toss the meatballs in this mixture.
- Cook Orzo: Turn slow cooker heat to high. Stir in 2 cups dry orzo and 1 cup water. Cover and cook for 30 minutes until orzo is al dente, adding more water if needed.
- Finish Orzo: Stir the fresh spinach, sun-dried tomatoes, heavy cream, and remaining 1/2 cup parmesan cheese into the orzo. Let ingredients warm through and combine well.
- Serve: Plate the creamy orzo and top with the garlic butter meatballs. Enjoy your comforting, flavorful meal.
Notes
- If you prefer, you can use pork or turkey instead of chicken for the meatballs.
- White wine adds great flavor but can be replaced with chicken broth if preferred or for non-alcoholic version.
- Heavy cream can be substituted with canned full-fat coconut milk for a dairy-free alternative.
- Be sure to monitor the orzo’s liquid level while cooking to prevent it from drying out or sticking.
- Broiling the meatballs with butter and rosemary gives a lovely crisp texture and fragrant finish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
