Slow Cooker Garlic Butter Chicken Meatballs with Creamy Orzo

Recipe by adapted from Half Baked Harvest

Serves 6

Slow Cooker Garlic Butter Chicken Meatballs with Creamy Orzo

Buttery and delicious, this is a slow cooker meal you’ll come back to again and again.

• 1 1⁄2 lb ground chicken, turkey, or pork

• 3 T Italian seasoning

• 1 T Dijon mustard

• kosher salt & freshly ground black pepper

• 1 T olive oil

• 1 onion, quartered

• 1 head garlic, top trimmed off to reveal cloves

• 1 c dry white wine, such as Sauvignon Blanc or Pinot Grigio

• 6 T unsalted butter, cut into little cubes

• 2 t chopped fresh rosemary

• 2 c orzo

• 2 c baby spinach

• 1⁄2 c sun-dried tomatoes

• 1⁄2 c heavy cream

Prepare meatballs: Place ground meat, Italian seasoning, 1⁄2 cup Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. Coat hands with oil and roll meat into tablespoon-size balls. Spread the olive oil in the bowl of the slow cooker and place meatballs within. Pour wine and a half cup of water over meatballs. Cover and cook on low for 3-4 hours.

Preheat broiler. Remove meatballs and garlic from the slow cooker and place on a sheet pan lined with parchment.

Turn the slow cooker to high (or use sauté function if your slow cooker has it). Stir in orzo and 1 cup of water. Cover and cook for 20-30 minutes (10 minutes if you have a sauté function) until orzo is al dente. Add more water if needed. Stir in spinach, sun-dried tomatoes, cream, and remaining Parmesan.

Arrange the butter and sprinkle rosemary around the meatballs and garlic on the sheet pan then broil about 3 minutes, until meatballs begin to brown. Squeeze the cooked garlic out of the husk and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.

Serve meatballs and over orzo.