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Sage Chicken Meatballs with Lemon Leek Orzo Recipe

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4 from 12 reviews

This Sage Chicken Meatballs with Lemon Leek Orzo is a comforting and elegant dish featuring juicy, herb-infused chicken meatballs nestled in a creamy, cheesy orzo sauce enhanced with sautéed leeks, garlic, and fresh lemon zest. The combination of savory Gruyere cheese, fresh herbs, and tender pasta makes this recipe perfect for a hearty yet refined weeknight dinner.

Ingredients

Chicken Meatballs

  • 1 pound ground chicken
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup whole milk ricotta
  • 2 ounces finely grated Gruyere or Parmesan cheese
  • 4 cloves garlic, finely grated with a microplane
  • 1 teaspoon rubbed sage
  • 1 teaspoon soy sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked pepper

Pan Sauce + Orzo

  • 1–2 teaspoons olive oil
  • 2 medium/large leeks (white and light green parts only), sliced in half and thinly sliced
  • 3 cloves garlic, finely grated with a microplane
  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • 3/4 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 cup uncooked orzo pasta
  • 2 ounces shredded Gruyere cheese
  • 1 teaspoon lemon zest
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Fresh chopped chives
  • Fresh chopped dill
  • Lemon zest

Instructions

  1. Preheat Oven: Heat the oven to 300 degrees Fahrenheit to keep meatballs warm and finish cooking after searing.
  2. Make Meatballs: In a large bowl, gently mix ground chicken, Italian breadcrumbs, ricotta, Gruyere cheese, grated garlic, rubbed sage, soy sauce, Kosher salt, and fresh cracked pepper just until combined. Use a cookie scoop to portion the mixture evenly and roll into uniform-sized balls with your hands.
  3. Sear Meatballs: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches and cook on all sides until they develop a dark golden brown crust. Add more oil as needed during searing.
  4. Keep ‘Em Warm: Transfer the seared meatballs onto a baking sheet and place them in the preheated oven to finish cooking while preparing the sauce.
  5. Start the Sauce: Without cleaning the pan, add 1-2 teaspoons olive oil and reduce heat to medium. Add the sliced leeks along with a few large pinches of salt and pepper. Cook, stirring occasionally, for 8–10 minutes until the leeks become silky and tender.
  6. Add Garlic: Stir in the grated garlic and cook for 30 seconds, stirring frequently to release the aroma.
  7. Deglaze the Pan: Pour in the dry white wine and scrape the bottom of the pan to lift all browned bits. Let it simmer for 2–3 minutes until mostly reduced.
  8. Finish Sauce & Add Pasta: Stir in the chicken stock, half and half, Dijon mustard, and uncooked orzo pasta.
  9. Simmer Pasta: Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring every few minutes to prevent sticking, until the orzo is tender and al dente.
  10. Make it Cheesy: Remove pan from heat and stir in shredded Gruyere cheese and lemon zest. Adjust seasoning with salt and pepper, and if the sauce is too thick, add a splash or two of chicken stock to loosen it.
  11. Finish & Garnish: Nestle the cooked meatballs into the creamy orzo and garnish generously with fresh chopped chives, dill, and additional lemon zest. Serve warm and enjoy the balance of flavors and textures.

Notes

  • If the liquid reduces too quickly before the orzo is fully cooked, lower the heat to maintain a gentle simmer and add extra stock or half and half in small splashes to mimic a risotto-style cooking process.
  • Use whole milk ricotta for moist, tender meatballs that avoid dryness and density.
  • Gruyere cheese delivers a rich nutty flavor, but Parmesan is a delicious and budget-friendly substitute for both meatballs and sauce.
  • Cook the leeks slowly for 8-10 minutes to transform them from sharp and raw to silky and sweet, forming the flavorful base of the sauce.
  • Stir the orzo frequently during simmering to prevent it from sticking to the pan and ensure even cooking.
  • Don’t skip fresh herbs and lemon zest when finishing the dish—they add brightness and a fresh herbal note that balance the richness.

Find it online: https://flavorspath.com/sage-chicken-meatballs-with-lemon-leek-orzo-recipe/