Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe is a comforting and flavorful meal that combines tender, juicy chicken meatballs cooked in a garlicky wine sauce with a creamy, cheesy orzo enhanced by spinach and sun-dried tomatoes. Perfect for an easy dinner, this dish can be made in a slow cooker, Instant Pot, or on the stovetop to suit your kitchen setup.
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
- 1 onion, quartered (for slow cooker) or chopped (for Instant Pot and stovetop)
- 1 head garlic, top trimmed off to reveal the cloves
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- Olive oil, for coating and searing
Sauce and Orzo
- 6 tablespoons salted butter
- 1 sprig rosemary
- 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 water as needed
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken (or choice of pork or turkey), Italian seasoning, dijon mustard, and 1/2 cup grated parmesan cheese. Season generously with kosher salt and black pepper. Mix well to incorporate all ingredients. Coat your hands with olive oil and shape the mixture into tablespoon-sized meatballs; you should get about 15-16 meatballs.
- Slow Cooker Method – Cook Meatballs: Place the meatballs in the slow cooker bowl with a drizzle of olive oil. Pour in the white wine and 1/2 cup of water. Add the quartered onion and the head of garlic with the top trimmed to expose cloves. Cover and cook on low for 3-4 hours or high for 1-2 hours until meatballs are cooked through.
- Slow Cooker Method – Prepare Orzo: Preheat your broiler to high. Carefully remove the cooked meatballs and garlic from the slow cooker and place them on a baking sheet. Increase the slow cooker setting to high. Add the orzo and 1 cup water to the slow cooker. Cover and cook for 20-30 minutes, stirring occasionally, until orzo is al dente. Add more water if necessary during cooking.
- Slow Cooker Method – Broil Meatballs: Arrange the butter and rosemary sprig around the meatballs and garlic on the baking sheet. Broil for 1-3 minutes until butter is bubbly and meatballs start crisping slightly. Peel the softened garlic cloves from their skins, chop, and mix with the melted butter and rosemary. Toss the meatballs gently in this garlic butter mixture.
- Slow Cooker Method – Finish and Serve: Stir fresh baby spinach, chopped sun-dried tomatoes, heavy cream or coconut milk, and remaining 1/2 cup parmesan cheese into the cooked orzo. Mix until creamy and combined. Serve the garlic butter meatballs over the creamy orzo and enjoy.
- Instant Pot Method – Sear Meatballs: Set the Instant Pot to sauté mode and heat some olive oil. Add the meatballs and sear until browned on all sides, approximately 5 minutes. Drain if excess liquid appears.
- Instant Pot Method – Cook Meatballs and Aromatics: Pour in the white wine and 1/2 cup water. Add 1 chopped onion, whole garlic head, butter, and rosemary sprig. Let butter melt and bubble for 2-3 minutes. Close the lid and seal. Cook on high pressure for 6 minutes.
- Instant Pot Method – Prepare Orzo: Release steam carefully. Remove garlic from the pot. Switch back to sauté mode. Stir in dry orzo and 1 cup water. Cook for 6-8 minutes until orzo is tender and al dente.
- Instant Pot Method – Finish and Serve: Stir in fresh baby spinach, sun-dried tomatoes, heavy cream or coconut milk, and parmesan cheese. Mix until creamy. Serve meatballs over the orzo immediately.
- Stovetop Method – Sear Meatballs: Heat a large skillet over medium-high heat with olive oil. Add the meatballs and sear until browned on all sides, about 5 minutes.
- Stovetop Method – Cook Aromatics and Orzo: Add 1 chopped onion to skillet and cook for 5 minutes until softened. Add butter, garlic head, and rosemary sprig; cook for 2-3 minutes allowing butter to melt and garlic to soften. Reduce heat to medium, pour in the white wine, and stir in the orzo with 1 1/2 cups water. Cook, stirring frequently, for 6-8 minutes until the orzo is al dente and the liquid is mostly absorbed.
- Stovetop Method – Finish and Serve: Stir in fresh baby spinach, sun-dried tomatoes, heavy cream or coconut milk, and remaining parmesan cheese. Cook until heated through and creamy. Serve meatballs over the orzo.
Notes
- Use ground chicken, pork, or turkey based on preference or dietary needs.
- White wine adds depth of flavor; substitute with chicken broth if preferred.
- Make sure to coat your hands with oil to prevent the meat mixture from sticking while rolling meatballs.
- If the orzo absorbs liquid too quickly, add small amounts of water as needed.
- Heavy cream can be substituted with canned full-fat coconut milk for a dairy-free alternative.
- Adjust cooking times depending on your equipment to ensure meatballs are fully cooked.
- Broiling the meatballs with butter and rosemary adds a flavorful crisp finish in the slow cooker method.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
