Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe features tender, flavorful chicken meatballs cooked slowly with garlic, wine, and herbs, served over rich and creamy orzo pasta with spinach and sun-dried tomatoes. Perfect for an easy, comforting dinner with minimal hands-on time.
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 and black pepper, to taste
- Olive oil, for coating hands and searing
Slow Cooker Mixture
- 1 onion, quartered (or chopped for Instant Pot/Stovetop)
- 1 head garlic, top trimmed to reveal cloves
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup water (for slow cooker and Instant Pot)
- 6 tablespoons salted butter
- 1 sprig rosemary
Orzo and Finish
- 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
- Additional 1/2 cup grated parmesan cheese
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken (or pork/turkey), Italian seasoning, dijon mustard, 1/2 cup of grated parmesan cheese, salt, and pepper. Mix well. Coat your hands with olive oil and roll the mixture into tablespoon-sized meatballs, about 15-16 in total.
- Cook in Slow Cooker: Place the meatballs in the slow cooker bowl with a drizzle of olive oil. Pour in the white wine and 1/2 cup water. Add the quartered onion and whole head of garlic with the top trimmed. Cover and cook on low for 4 hours.
- Broil Meatballs: Preheat the broiler to high. Carefully remove the meatballs and garlic from the slow cooker and transfer to a baking sheet. Arrange butter and rosemary around the meatballs and garlic. Broil for 1-3 minutes until the butter is bubbly and meatballs are slightly crisp.
- Cook the Orzo: Increase slow cooker heat to high. Stir in the dry orzo and 1 cup of water. Cover and cook for 30 minutes, stirring occasionally, until orzo is al dente. Add extra water if needed to reach desired consistency.
- Finish the Sauce: Peel garlic cloves from their skins, chop finely, and mix with the melted butter and rosemary on the baking sheet. Stir the garlic butter mixture, baby spinach, sun-dried tomatoes, heavy cream, and remaining 1/2 cup parmesan cheese into the orzo mixture.
- Toss and Serve: Toss the broiled meatballs in the garlic butter mixture and serve them hot over the creamy orzo pasta. Enjoy your comforting meal!
Notes
- You can substitute ground pork or turkey for chicken depending on preference.
- If you prefer a dairy-free option, use canned full-fat coconut milk instead of heavy cream.
- If the orzo needs more moisture while cooking, add additional water a little at a time to avoid it drying out.
- For a quicker version, this recipe can also be made using the Instant Pot or stove-top following the alternate methods described.
- Broiling the meatballs at the end adds a lovely texture and caramelization to enhance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
