Delicious Smoked Maple Chicken Meatballs with Orzo and Spinach
Albert Wood
Share
If you're looking for a flavorful and hearty dish that combines the rich taste of smoked maple syrup with savory chicken meatballs, this Smoked Maple Chicken Meatballs with Orzo and Spinach recipe is perfect for you. Featuring the unique flavor of Wood's Vermont Smoked Maple Syrup, this dish is sure to impress family and friends alike.
Delicious Smoked Maple Chicken Meatballs with Orzo and Spinach
In a medium bowl, combine chicken, onion, 1 tablespoon garlic, bread crumbs, milk, parsley, oregano, egg, 2 tablespoons smoked syrup, and salt. Using your hands, gently combine the mixture, being careful not to overtax. Using a 1-tablespoon scoop, scoop the mixture and shape it into 2-tablespoon balls.
In a 12-inch enameled skillet, cook chicken meatballs over medium-high heat until browned. Remove from skillet.
In the same skillet, cook the sliced lemon, spreading the slices out, over medium-high heat until browned on each side. Remove from the skillet.
In the same skillet, melt butter over medium-high heat. Add the remaining 1 tablespoon garlic, oregano, and pasta; cook until aromatic, about 1 minute. Add broth and the remaining smoked syrup, scraping the bottom of the pan to loosen any browned bits. Add chicken and lemon slices.
Bake until the pasta is tender, 25 to 30 minutes. The skillet will still have liquid. Remove from the oven. Stir in the spinach; cover and let stand for 10 minutes. Sprinkle with feta cheese. Garnish with oregano, if desired.
