Indulge in the delightful flavors of Italian chicken meatballs served over creamy tomato-spinach orzo. Follow our step-by-step recipe for a satisfying dinner.



For the Meatballs:

  • 1 pound ground Italian Chicken (or Ground Italian Turkey)
  • ½ cup seasoned panko (I prefer 4C Brand with pecorino Romano Cheese)
  • ½ cup Parmesan cheese (fresh is preferred)
  • 1 tablespoon Italian Seasoning
  • 1 large egg
  • 2-3 garlic cloves, minced
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt (preferred)

For the Tomato-Spinach Orzo:

  • 1 tablespoon butter
  • 1 tablespoon roasted peppers in oil (from the jar)
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tablespoon double concentrated tomato paste
  • ¼ teaspoon red pepper flakes
  • ½ tablespoon organic Better Than Bouillon Chicken Base
  • ½ cup white sherry cooking wine
  • 1 cup Orzo Pasta
  • 3 cups chicken stock
  • ½ cup heavy cream
  • 2 oz fresh spinach (approximately 2 cups)
  • 1 tablespoon fresh or dried oregano
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Chopped parsley for garnish


  1. Preheat the oven to 400°F.
  2. Spray a large cookie sheet with cooking spray or line it with aluminum foil.
  3. Meatballs: In a medium mixing bowl, combine the ground Italian Chicken (or Turkey), seasoned panko, Parmesan cheese, Italian seasoning, egg, minced garlic cloves, Cajun seasoning, black pepper, and kosher salt. Mix thoroughly using your hands. Roll 2 tablespoons of the meat mixture into a ball and place them 1 inch apart on the prepared baking sheet. This usually yields about 15 meatballs. Bake until they are browned and cooked through, which takes approximately 15-20 minutes. You can also use pre-made meatballs. Set the cooked meatballs aside at room temperature while preparing the Tomato-Spinach Orzo.
  4. Tomato-Spinach Orzo: Place a pan on medium heat and add the butter and roasted peppers in oil. Once the butter starts to bubble and brown, add the minced shallots and garlic, and season with a pinch of salt. Cook for about 2 minutes. Stir in the tomato paste and red pepper flakes until the paste is fully incorporated. Pour in the white sherry cooking wine and let it cook for 2 minutes. Then, add the chicken stock and Better Than Bouillon Chicken Base, bringing it to a medium simmer. Add the Orzo pasta, reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently.
  5. Add the heavy cream, fresh spinach, oregano, and grated Parmesan cheese. Allow the cream to simmer while the spinach wilts and the Parmesan cheese melts, stirring continuously. Season with salt if needed.
  6. Serve the chicken meatballs over the Tomato-Spinach Orzo. Garnish with a dash of red pepper, extra Parmesan cheese, and a sprinkle of chopped parsley.

Enjoy this delicious Italian Chicken Meatballs with Creamy Tomato-Spinach Orzo Pasta Recipe!