Description
These Saucy Braised Garlic Butter Meatballs with Orzo feature tender ground chicken and spicy Italian sausage meatballs simmered in a rich marinara and tomato sauce infused with fresh garlic, basil, and herbs. The dish is finished with brown butter mashed with crispy garlic and sage or rosemary, served over perfectly cooked orzo pasta and topped with parmesan cheese and fresh basil for an elegant yet comforting meal.
Ingredients
Meatballs
- 1 1/2 pounds ground chicken
- 3/4 pound spicy Italian chicken sausage
- 1-2 tablespoons Italian seasoning
- 1 cup grated parmesan cheese
- 1 poblano pepper, chopped
- 1 egg
- Kosher salt and black pepper, to taste
Sauce and Garnishes
- 4-6 large cloves garlic
- 6 cups marinara sauce
- 1 can (14.5 ounce) diced tomatoes
- 1/2 cup fresh basil leaves
- 8 tablespoons salted butter
- 6 sprigs fresh sage or rosemary
Pasta
- 1 pound orzo pasta, cooked
Instructions
- Prepare Meatballs: In a large bowl, combine the ground chicken, spicy Italian chicken sausage, Italian seasoning, grated parmesan, chopped poblano pepper, and egg. Season the mixture with kosher salt and black pepper. Mix until just combined. Coat your hands with oil to prevent sticking, and roll the mixture into tablespoon-sized meatballs, making about 22 meatballs.
- Sear Meatballs: Heat a large braiser or skillet with sides over medium-high heat and add a drizzle of olive oil. Add the meatballs and lightly sear them for about 5 minutes, turning as needed to brown all sides. Add 2 tablespoons of butter and let it brown around the meatballs for another 2 minutes to deepen the flavor.
- Simmer Sauce: Reduce heat to medium. Pour in the marinara sauce and diced tomatoes, then add 3/4 cup of water to loosen the sauce. Season with salt and pepper, add peeled garlic cloves and fresh basil leaves. Lower the heat to low, partially cover the pan, and let simmer for 20 minutes or up to 3-4 hours, stirring every hour, until meatballs are cooked through and flavors meld.
- Make Garlic Butter: Carefully remove the garlic cloves from the meatballs and set aside. In a separate skillet over medium heat, melt the remaining butter with the fresh sage or rosemary sprigs and the reserved garlic cloves. Mash the garlic cloves into the butter and let the butter brown slightly to get crispy bits of garlic infused with herb aroma.
- Cook Orzo and Combine: Cook the orzo pasta according to package instructions until al dente. Drain and toss the hot orzo in the garlic-herb butter mixture, coating each grain for extra flavor.
- Serve: Serve the braised meatballs and sauce ladled over the garlic butter orzo. Garnish generously with additional grated parmesan cheese and fresh basil leaves for a fragrant and appetizing presentation.
Notes
- You can substitute spicy Italian chicken sausage with regular Italian sausage or pork sausage as preferred.
- Adjust the amount of Italian seasoning based on your taste preferences; 1 tablespoon for subtle and 2 tablespoons for a more pronounced herb flavor.
- If you prefer a smoother sauce, you can blend the marinara and tomato mixture before simmering.
- To keep meatballs moist, avoid overmixing the meat mixture before shaping.
- For a crockpot method, follow the alternate instructions: placing meatballs and sauce in a slow cooker, then broiling with butter and herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
