If there’s one recipe that brings warmth, comfort, and a whole lot of flavor to the table, it’s this crockpot garlic butter chicken meatballs with creamy orzo. When I made this for the first time, I wasn’t entirely sure what to expect. But with the first bite, I knew I had stumbled across a weeknight dinner hero.
The tender chicken meatballs simmered in a richly flavored garlic butter sauce, combined with creamy orzo and vibrant spinach, made every minute of preparation worth it. It’s easy to make, packed with wholesome ingredients, and lets your crockpot do most of the work!
If you love quick and comforting meals like this, don’t miss our easy rotisserie chicken tacos recipe for another weeknight favorite!
Ingredients You’ll Need
This recipe uses accessible ingredients that come together to create something extraordinary. Here’s what you’ll need:
- Ground chicken (1 ½ pounds): Perfectly tender and lean, but you can swap this with turkey or pork if you prefer.
- Italian seasoning (3 tablespoons): Adds an aromatic touch to the meatballs. Go for high-quality seasoning for better flavor.
- Dijon mustard (1 tablespoon): Infuses a tangy undertone to the meatballs.
- Grated parmesan cheese (1 cup): Freshly grated parmesan is creamier and more potent than pre-packaged. Don’t skip this step!
- Kosher salt and black pepper (to taste): Season like a pro for perfectly balanced flavors.
- Olive oil (for greasing): Prevents sticking when you roll the meatballs.
- Yellow onion (1, quartered): Adds a gentle sweetness to the broth as it slow cooks.
- Garlic (1 whole head, top trimmed): You’ll use it as a key flavor element across the recipe.
- Dry white wine (1 cup): Elevates the dish with a subtle depth. Substitute with chicken broth if wine isn’t available.
- Salted butter (6 tablespoons): Because what’s garlic butter without butter?
- Fresh rosemary sprig (1 sprig): Enhances the buttery meatballs with a delightful aroma.
- Orzo pasta (2 cups, dry): Tiny rice-like pasta that becomes creamy as it cooks.
- Fresh baby spinach (2 cups): Adds a splash of green and nutrients. Opt for fresh, not frozen.
- Sun-dried tomatoes (½ cup, chopped): A burst of bold, tangy sweetness in every bite.
- Heavy cream or full-fat coconut milk (½ cup): Choose cream for richness or coconut milk for a dairy-free alternative.
Note: This ingredient list makes enough for 4-6 servings.
Recipe Variations to Enhance Taste
Make this dish your own with a few simple tweaks:
- Dairy-Free: Replace the parmesan with nutritional yeast and use coconut milk instead of cream.
- Gluten-Free: Swap the orzo for gluten-free pasta or rice.
- Vegetable Add-Ins: Try adding mushrooms, zucchini, or kale for even more veggies.
- Spicy Twist: Sprinkle red pepper flakes into the sauce for a subtle kick.
- Herb-Upgraded: Swap rosemary for thyme or add chopped fresh parsley at the end.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 20 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours and 20 minutes
Equipment You’ll Need
To make this recipe a breeze, gather these essentials:
- Crockpot: To slow-cook the meatballs and orzo perfectly.
- Mixing Bowl: For combining the meatball ingredients.
- Baking Sheet: To broil the meatballs and garlic for added flavor.
- Knife and Cutting Board: For prepping ingredients.
- Wooden Spoon: For stirring the orzo and sauce with care.
How to Make Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Now, let’s get into the fun part! This dish comes together in a few straightforward steps.
Step 1: Prepare the Meatballs
Start by combining the ground chicken, Italian seasoning, dijon mustard, parmesan cheese, and a pinch of salt and pepper in a mixing bowl. Use your hands to mix everything until evenly combined but avoid overmixing to keep the meat tender. Coat your hands lightly with olive oil and roll the mixture into tablespoon-sized meatballs.
Step 2: Slow Cook the Meatballs
Grease your crockpot with olive oil, then arrange the meatballs in the pot. Pour in the white wine and about ½ cup of water. Add the quartered onion and the trimmed head of garlic. Cover, set your crockpot to low, and cook for about 4 hours (or 2 hours on high).
Step 3: Broil for Flavor
Once cooked, remove the meatballs and garlic cloves from the crockpot, placing them on a baking sheet. Add pieces of butter and a sprig of rosemary around the meatballs. Set your broiler to high and broil for 2-3 minutes until the meatballs are lightly crispy, and the butter is bubbling.
Step 4: Cook the Orzo
Turn your crockpot to high heat. Stir in the dry orzo, 1 cup of water, and a pinch of salt. Cover and cook for about 20-30 minutes until the orzo is tender. If it looks too dry, add a splash of water as needed.
Step 5: Finish the Sauce
Once the orzo is ready, stir in the fresh baby spinach, sun-dried tomatoes, heavy cream, and the remaining parmesan. Stir until everything is creamy and well incorporated.
Step 6: Bring it All Together
Chop the roasted garlic and rosemary and mix them with the broiling butter. Toss the meatballs in this buttery goodness for an extra layer of flavor. Serve the meatballs over the creamy orzo and drizzle any remaining butter sauce on top.
Additional Tips for Perfect Results
Based on my own experience, here are a few helpful tips to make this dish even better:
- Use fresh herbs whenever possible for a fresher, brighter flavor.
- Don’t skip the broiling step; it deepens the flavor and adds a nice texture to the meatballs.
- Add a Parmesan rind to the crockpot for extra depth in the cooking liquids.
- Stir the orzo occasionally to prevent sticking as it cooks.
- Try doubling the recipe and freezing half of the meatballs for an effortless meal later.
How to Serve Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo?
For a restaurant-worthy presentation, spoon the creamy orzo onto a serving platter and place the golden garlic butter meatballs on top. Garnish with freshly chopped parsley, a shaving of parmesan, or a drizzle of olive oil. Serve with crusty bread and a side salad for a complete meal.
Nutritional Information
Here’s a breakdown of the nutrition per serving:
- Calories: 878
- Protein: 42g
- Carbohydrates: 49g
- Fat: 53g
What is the proper way to store leftovers?
- Make Ahead: Prep the meatballs a day in advance and store them in the fridge. Cook them in the crockpot when you’re ready.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze the cooked meatballs and sauce in a freezer-safe container for up to 3 months.
- Reheating: Warm leftovers in a pan on the stove or in the microwave until heated through.
Why You’ll Love This Recipe
This recipe has so much to love. Here’s why it’s a favorite in my house:
- Effortless: The crockpot does most of the heavy lifting.
- Customizable: Easily tweak ingredients to fit dietary preferences.
- Nutritious: A balanced meal with protein, carbs, and veggies.
- Full of Flavor: Rich, buttery, and herbaceous, with just enough garlic.
- Family-Friendly: A hit with adults and kids alike, making weeknight dinner stress-free.
FAQs
Can I make this without a crockpot?
Absolutely! You can prepare the recipe on the stove or in an instant pot.
What can I use instead of orzo?
Rice, quinoa, or small pasta shapes like couscous are great substitutes.
Can I use beef for the meatballs?
Yes! Ground beef or veal works wonderfully in this recipe.
What wine is best for this dish?
Go for a dry white wine like Sauvignon Blanc or Pinot Grigio.