Baked Sage Chicken Meatballs with Parmesan Orzo

for meatballs:

60 gr bread, diced
120 ml cup warm water
25 gr butter
1 shallot, minced
4 garlic cloves, minced
1 tsp granulated garlic
¼ tsp crushed red pepper
700 gr ground chicken thigh
30 gr grated parmesan cheese
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley
½ tsp salt

Instructions:

Preheat the oven to 220°C. Lay a sheet pan with parchment paper and oil lightly.

Soak the diced bread in warm water for 5 minutes.
Heat butter in a skillet over medium heat. Add the minced shallot and garlic. Cook until softened. Stir in the granulated garlic and red pepper flakes. Turn off the heat.

Mix the ground chicken, parmesan, sage, parsley, salt, shallot mixture and soaked bread. Form the mixture into approximately 15 meatballs, packing them tightly.
Place them onto the sheet pan. Drizzle with a little more olive oil and bake on the top rack of the oven for 25-30 minutes, or until golden and cooked through.

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