Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe combines tender homemade meatballs infused with garlic and Italian seasoning, simmered in white wine, and served over a luscious, creamy orzo pasta with fresh spinach and sun-dried tomatoes. Perfect for a comforting meal made effortlessly in your slow cooker, Instant Pot, or on the stovetop.
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 rolling and searing)
Vegetables and Flavorings
- 1 onion, quartered or chopped
- 1 head garlic, top trimmed off to reveal the cloves
- 1 sprig rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 cups fresh baby spinach
Liquids and Dairy
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 tablespoons salted butter
- 1/2 cup heavy cream or canned full-fat coconut milk
Pasta
- 2 cups dry orzo pasta
Instructions
- Prepare the Meatballs: In a large bowl, combine ground chicken (or pork/turkey), Italian seasoning, dijon mustard, and 1/2 cup grated parmesan cheese. Season generously with kosher salt and black pepper. Mix well until all ingredients are evenly incorporated. Lightly coat your hands with olive oil to prevent sticking and roll the mixture into tablespoon-sized meatballs, about 15-16 in total.
- Slow Cooker Method: Place the meatballs in the slow cooker bowl. Pour in the white wine and 1/2 cup water. Add the quartered onion and whole garlic head with top trimmed. Cover and cook on low for 3-4 hours or on high for 1-2 hours. After cooking, remove meatballs and garlic and transfer to a baking sheet. Increase slow cooker to high; stir in the orzo and 1 cup water. Cover and cook 20-30 minutes until orzo is al dente, adding water if needed. Stir in the fresh spinach, chopped sun-dried tomatoes, cream, and remaining 1/2 cup parmesan cheese. Arrange butter and rosemary around meatballs and garlic on the baking sheet and broil for 1-3 minutes until crisp. Peel garlic cloves, chop, and mix with butter and rosemary, then toss the meatballs in this garlic butter mixture. Serve meatballs over creamy orzo.
- Instant Pot Method: Set Instant Pot to sauté and heat olive oil. Add meatballs and sear until browned, about 5 minutes. Pour in white wine and 1/2 cup water, add chopped onion, and cook 5 minutes. Add butter, whole garlic head, and rosemary, allowing butter to melt and infuse for 2-3 minutes. Cover and cook under high pressure for 6 minutes. Perform quick steam release, then set to sauté. Remove garlic, add orzo and 1 cup water; cook 6-8 minutes until orzo is al dente. Stir in spinach, sun-dried tomatoes, cream, and remaining parmesan. Serve meatballs over orzo.
- Stovetop Method: Heat olive oil in a large skillet over medium-high heat. Add rolled meatballs and brown evenly, about 5 minutes. Add chopped onion and cook 5 more minutes. Add butter, whole garlic head, and rosemary, cooking 2-3 minutes to infuse flavors. Reduce heat to medium, pour in white wine, stir in orzo and 1 1/2 cups water. Cook, stirring often, about 6-8 minutes until orzo is tender. Remove the garlic head at this point. Stir in fresh spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan cheese. Serve meatballs atop creamy orzo with a sprinkle of additional parmesan if desired.
- Serve and Enjoy: Plate the garlic butter chicken meatballs on top of the creamy orzo and enjoy this flavorful, comforting meal perfect for any occasion.
Notes
- If you prefer, use ground pork or turkey instead of chicken for different flavor variations.
- For a dairy-free option, substitute heavy cream with full-fat canned coconut milk and use a dairy-free butter alternative.
- Adjust the consistency of the orzo by adding more water or wine during cooking if it thickens too much.
- Broiling the meatballs at the end adds a crispy texture and infuses extra garlic butter flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- Sun-dried tomatoes add a tangy sweetness; you can omit or substitute with roasted red peppers if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg
