Description
Spiced Chicken Meatballs with Turmeric-Chili Cream & Orzo
These Spiced Chicken Meatballs with Turmeric-Chili Cream & Orzo are pure comfort, rich in flavor, and perfect for those cozy fall vibes! The best part? It comes together in just 45 minutes. Made with fresh, homemade ingredients and tossed in my special velvety turmeric-chili cream, it has just the right amount of spice to warm you up without overpowering the dish. This festive dish can be served any time of the year. It has a great mix of Mediterranean and Asian Fusion.
Ingredients
Units
Scale
Chicken Meatballs
- 3 lbs of Ground Chicken
- 1 tablespoon of Black Pepper
- 1 tablespoon Paprika
- 1 cup Shredded Parmesan Cheese
- 1 1/2 tablespoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 1/2 cup of Italian Bread Crumbs
- 1 large Onion
- 1 cup chopped fresh Dill Weed
- 1/2 teaspoon of Red Chili Pepper Flakes (optional)
Spinach Cream Sauce
- 20 Garlic cloves (slivered garlic)
- 16 oz Mushrooms
- 32 oz Baby Spinach
- 1/2 cup of Buttery Chardonnay Wine
- 32 oz Chicken Bouillon
- 1 teaspoon Turmeric
- 1 teaspoon Thyme
- 2/3 cups All-purpose Flour
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Whole Milk - room temperature
- 1 tablespoon Salt
- 1/2 cup of Water
- 1 teaspoon Spicy Garlic Chili Sauce (used Lee Kum Kee Chili Crisp Oil in this recipe)
Orzo
- 2 cups Orzo
- 5-6 cups of Water
- 2 teaspoons of Salt
- 1 tablespoon of Olive Oil
Instructions
- In a pot, heat olive oil over medium heat. Add the orzo and sauté until it turns lightly golden brown. Pour in water (or broth) and salt, then stir to combine. Cover and bring to a boil, then reduce the heat to low and simmer until the orzo is tender and the liquid is absorbed.
(Do not remove the lid while cooking.) - In a large bowl, combine ground chicken, grated onion, chopped dill, seasonings, cheese, and breadcrumbs. Mix until well combined. Form into 1½-inch-wide meatballs and place them on a parchment-lined baking sheet lightly brushed with oil. Bake at 400°F (200°C) for 25–30 minutes, or until lightly browned and cooked through. (Be careful not to overcook.)
- In a saucepan, melt your butter over medium heat, add in mushrooms, and sauté for a few minutes until your mushrooms are tender. Stir in the garlic and cook for another minute. Add the flour and cook for 1–2 minutes, stirring constantly, until lightly golden. Reduce the heat to low and slowly whisk in the milk, Chardonnay, and chicken broth. Add seasonings, herbs, and chili sauce. Stir well and let the sauce simmer gently for about a minute.
- Once the meatballs are cooked, add the spinach to the sauce and cook over low heat for 1–2 minutes, until just wilted. Turn off the fire and gently add the meatballs to the sauce, and coat them evenly. Serve warm over a bed of orzo and drizzle with a bit more chili sauce and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked / Stove Top
- Cuisine: Mediterranean / Asian Fusion