Woo-hoo! It’s time for some Garlic Chicken Meatballs! Get ready to experience a savory feast for the senses, featuring juicy ground chicken mixed with roasted garlic, rich parmesan cheese, and tangy Dijon mustard for an explosion of flavor. A generous handful of nutrient-rich spinach and sun-dried tomatoes add depth to the taste and texture of the meatballs, while a creamy sauce ties it all together in a mouthwatering symphony. Perfectly balanced and utterly delicious, these Garlic Chicken Meatballs are sure to impress your tastebuds and make for a very memorable meal!

image 2968


  • 1 1/2 pounds ground chicken
  • 3 tablespoons Italian seasoning
  • olive oil, to taste
  • 1 tablespoon Dijon mustard
  • 1 cup parmesan cheese, grated, divided
  • kosher salt, to taste
  • black pepper, to taste
  • 1 cup dry white wine
  • 1 1/2 cups water, plus more to taste, divided
  • 1 onion, quartered
  • 1 head garlic, top trimmed off to reveal the cloves
  • 2 cups dry orzo pasta
  • 2 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup heavy cream or canned full-fat coconut milk
  • 6 tablespoons salted butter
  • 1 sprig rosemary


Step 1 –Add the chicken, the Italian seasoning, the Dijon, 1/2 cup of the parmesan, the salt, and the pepper to a bowl and mix to combine.

Step 2 –Coat your hands with the oil and roll the meat into 15-16 tablespoon-sized balls.

Step 3 –Add the olive oil to the bowl of a slow cooker, and top with the meatballs, the wine, 1/2 cup of the water, the onion, and the garlic.

Step 4 –Cover the slow cooker and cook the meatballs on low heat for about 3-4 hours, or on high heat for about 1-2 hours.

Also Read:  Singapore Noodles

Step 5 –Preheat the broiler to high.

Step 6 –Transfer the meatballs and the garlic to a baking sheet.

Step 7 –Adjust the heat of the slow cooker to high and stir in the orzo and the remaining 1 cup water.

Step 8 –Cover and cook the orzo until it is al dente, about 20-30 minutes. Add more of the water if it becomes too dry.

Step 9 –Stir the spinach, the sun-dried tomatoes, the cream, and the remaining parmesan into the orzo.

Step 10 –Arrange the butter and the rosemary around the meatballs and the garlic, and then broil until it is all crispy, about 1-3 minutes.

Step 11 –Peel away the garlic skin and then roughly chop it and mix with the butter and the rosemary on the sheet pan.

Step 12 –Toss the meatballs in the butter mixture.

Step 13 –Serve the meatballs over the orzo.