Introduction
Welcome to a delightful recipe that combines the rich flavors of Parmesan, sun-dried tomato, and Gouda cheese orzo with succulent lemon zest thyme garlic chicken meatballs, all topped off with a zesty horseradish cream sauce. This dish is a burst of flavors that will tantalize your taste buds and leave you craving for more. Whether you are hosting a dinner party or simply looking to indulge in a delicious meal, this Parmesan, sun-dried tomato, and Gouda cheese orzo with lemon zest thyme garlic chicken meatballs & zesty horseradish cream sauce is the perfect choice.
Ingredients
To create this mouthwatering dish, you will need the following ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup cooked orzo
– 1/2 cup grated Parmesan cheese
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup Gouda cheese, shredded
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Zest of 1 lemon
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 1 cup heavy cream
– 2 tablespoons horseradish
– Fresh parsley for garnish
Steps
1. Begin by preparing the chicken meatballs. In a food processor, pulse the chicken breasts until finely ground. Transfer the ground chicken to a mixing bowl.
2. Add the cooked orzo, grated Parmesan cheese, chopped sun-dried tomatoes, shredded Gouda cheese, minced garlic, fresh thyme leaves, lemon zest, salt, and pepper to the bowl with the ground chicken. Mix well to combine all the ingredients.
3. Shape the mixture into small meatballs, approximately 1 inch in diameter. Roll each meatball in breadcrumbs to coat evenly.
4. Heat olive oil in a large skillet over medium heat. Add the chicken meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set them aside.
5. In the same skillet, add the heavy cream and horseradish. Stir well and bring the mixture to a simmer. Cook for 5 minutes, or until the sauce thickens slightly.
6. Return the chicken meatballs to the skillet and toss them in the creamy horseradish sauce until they are well-coated.
7. Serve the Parmesan, sun-dried tomato, and Gouda cheese orzo on a plate, topped with the lemon zest thyme garlic chicken meatballs and drizzled with the zesty horseradish cream sauce. Garnish with fresh parsley for an extra pop of color and flavor.
Variations
This recipe offers endless possibilities for customization. Here are a few variations you can try:
– Substitute the chicken with ground turkey or pork for a different flavor profile.
– Add some chopped spinach or roasted red peppers to the orzo for added color and nutrition.
– Experiment with different types of cheese, such as feta or mozzarella, to create unique flavor combinations.
– For a vegetarian version, replace the chicken meatballs with meatless meatballs or grilled vegetables.
Tips
Here are some tips to ensure your Parmesan, sun-dried tomato, and Gouda cheese orzo with lemon zest thyme garlic chicken meatballs & zesty horseradish cream sauce turns out perfectly:
– Cook the orzo according to the package instructions and drain well before adding it to the meatball mixture.
– Use fresh thyme leaves for the best flavor. If you don’t have fresh thyme, you can substitute with dried thyme, but reduce the amount by half.
– When shaping the meatballs, wet your hands with water to prevent the mixture from sticking to your hands.
– Allow the meatballs to brown well on one side before flipping them to ensure a crispy exterior.
– Adjust the amount of horseradish in the cream sauce according to your preference for spiciness.
Conclusion
This Parmesan, sun-dried tomato, and Gouda cheese orzo with lemon zest thyme garlic chicken meatballs & zesty horseradish cream sauce is a truly sensational dish that brings together a harmonious blend of flavors. The creamy horseradish sauce adds a tangy kick to the tender and juicy chicken meatballs, while the orzo provides a delightful cheesy backdrop. Whether you are a fan of Italian cuisine or simply looking to try something new, this recipe is sure to impress. Give it a try and savor the deliciousness!
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the chicken meatballs and the orzo ahead of time. Store the cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with the horseradish cream sauce before serving. The orzo can also be stored in the refrigerator and reheated in the microwave or on the stovetop.
Can I freeze the chicken meatballs?
Yes, you can freeze the uncooked chicken meatballs for up to 3 months. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Thaw the meatballs in the refrigerator overnight before cooking them.
What can I serve with this dish?
This dish is quite satisfying on its own, but you can serve it with a side salad or roasted vegetables for a complete meal. Crusty bread or garlic bread also makes a great accompaniment.
Can I use a different type of pasta?
Absolutely! While orzo works beautifully in this recipe, you can substitute it with other small pasta shapes like penne or farfalle.
Parmesan, Sun-Dried Tomato, and Gouda Cheese Orzo with Lemon Zest Thyme Garlic Chicken Meatballs & Zesty Horseradish Cream Sauce
A delightful dish that combines the rich flavors of Parmesan, sun-dried tomato, and Gouda cheese orzo with succulent lemon zest thyme garlic chicken meatballs, all topped off with a zesty horseradish cream sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup cooked orzo
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Gouda cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons horseradish
- Fresh parsley for garnish
Directions
-
Begin by preparing the chicken meatballs. In a food processor, pulse the chicken breasts until finely ground. Transfer the ground chicken to a mixing bowl.
-
Add the cooked orzo, grated Parmesan cheese, chopped sun-dried tomatoes, shredded Gouda cheese, minced garlic, fresh thyme leaves, lemon zest, salt, and pepper to the bowl with the ground chicken. Mix well to combine all the ingredients.
-
Shape the mixture into small meatballs, approximately 1 inch in diameter. Roll each meatball in breadcrumbs to coat evenly.
-
Heat olive oil in a large skillet over medium heat. Add the chicken meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set them aside.
-
In the same skillet, add the heavy cream and horseradish. Stir well and bring the mixture to a simmer. Cook for 5 minutes, or until the sauce thickens slightly.
-
Return the chicken meatballs to the skillet and toss them in the creamy horseradish sauce until they are well-coated.
-
Serve the Parmesan, sun-dried tomato, and Gouda cheese orzo on a plate, topped with the lemon zest thyme garlic chicken meatballs and drizzled with the zesty horseradish cream sauce. Garnish with fresh parsley for an extra pop of color and flavor.
