‘Mini Chicken Meatballs’ Articles at Sweetnicks

I rarely make orzo, and I’m not quite sure why. It really is a perfectly yummy rice-shaped pasta, and around here, you can’t go wrong with pasta. Last week, when I made those scrumptious chicken meatballs from Giada, I couldn’t decide what to serve with it. At first I was thinking just a red sauce and spaghetti, and I’d call it a day. But then … but then I spied a recipe for Orzo with Herbs in the newest issue of Food Network magazine. Oh how I love that magazine!

I had made the meatballs before our day barely even started, so when the orzo was nearly done, I slid the meatballs into the pan to let them warm through a bit. A few minutes later, I took it all off the heat and spooned it into a bowl and called the kids. Nick took one look at dinner and asked what we had in the fridge for leftovers. But Madeline and I? We went to town. And back. And to town again. The meatballs were still as tender and delicious as I remembered them when I had one early in the morning. And in that orzo? Oh man. And the combination? Unbeatable.

Perfect comfort, tummy-warming food, but it’s light enough that it knows no season. Wait, does that make sense? It does in my head. Meaning, that although it seems like a hearty meal, it won’t weigh you down in the dregs of spring and summer weather. Of course, I wouldn’t know anything about that because here in the Northeast we’re all about the 40 days and nights of rain now, but that just makes this kismet-kissed dish all the more perfect.

Now, rest assured, you don’t have to go and make your meatballs at 8 am like I did. Between the meatballs and the orzo, this dish comes together quick enough that it’s perfect for your crazy weeknight dinners … or a lazy way to spend a Sunday. Either way, you can’t go wrong.

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By 8:15 this morning, I was pulling off forty-nine mini chicken meatballs (yes, I counted) from a hot skillet and putting them in the refrigerator for dinner tonight. Some days, things just align and I start the day ahead of the game. Not very often, but every once in awhile.

When I spied this recipe in the June issue of Redbook magazine, I ripped it right out. It was from Food Network celeb chef Giada De Laurentiis. There are several chefs that I know I can always count on getting a good recipe from. Giada is one, the Barefoot Contessa is another. Emeril too. I just know their recipes work. Every time. And these days, that’s huge. When I saw that this recipe makes between fifty and sixty mini meatballs, I knew it was perfect to make today because I was heading down to visit my sister and the new baby at lunchtime, so I could make, halve and share this one easily.

When I removed them from the skillet, I tried one to make sure that they were worthy for sharing. And then another. Total yum. Moist, juicy and just downright delicious. Just a few simple ingredients mix together to make these mini little meaty treasures. Brown on each side for two minutes and then cook in chicken broth for 5 minutes. For about 15 minutes of your time, you’re rewarded with a nice, easy, healthy dinner that you can feel good about putting on the table. And the mini little size made these perfect for the kids, although truth be told, Nick took one look at them and made a series of disgusted faces. No matter, Madeline ate his share and then some.

But how to serve them? In the article, they were shown plated in a large bowl with fresh cheese sprinkled on top. That is wonderful as an appetizer or for a party, but not so much for dinner. I needed more. And I found it, another new recipe, in the most recent issue of Food Network magazine. But that recipe is a story for another day.

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