Why You’ll Love This Recipe

I love how this dish feels indulgent yet wholesome. The chicken meatballs are juicy and flavorful, the creamy sauce is silky and savory, and the orzo absorbs all that goodness like a sponge. It’s perfect for family dinners, easy enough for weeknights, and impressive enough to serve to guests. Everything cooks in one pan, which means minimal cleanup—my favorite kind of recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

Ground chicken
Garlic (minced)
Parmesan cheese (grated)
Egg
Italian breadcrumbs
Salt
Black pepper
Olive oil (for searing)

For the creamy Tuscan sauce and orzo:

Garlic (minced)
Sun-dried tomatoes (drained and chopped)
Chicken broth
Heavy cream
Fresh spinach
Orzo pasta
Parmesan cheese (grated)
Italian seasoning
Salt
Black pepper
Fresh basil or parsley (for garnish)

directions

In a bowl, I mix ground chicken, garlic, Parmesan, egg, breadcrumbs, salt, and pepper until just combined. I form the mixture into small meatballs.
I heat olive oil in a large deep skillet or Dutch oven over medium heat and sear the meatballs on all sides until golden brown. I remove them from the pan and set them aside—they don’t need to be fully cooked yet.
In the same pan, I sauté garlic and sun-dried tomatoes for about a minute.
I add the orzo and toast it briefly, then pour in the chicken broth and heavy cream. I stir in Italian seasoning, salt, and pepper.
I return the meatballs to the pan, reduce the heat, cover, and let everything simmer for about 10–12 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
I stir in fresh spinach and grated Parmesan until melted and creamy.
I remove the pan from heat, garnish with fresh herbs, and serve warm.

Servings and timing

This recipe serves about 4–6 people. It takes around 20 minutes to prep and 25–30 minutes to cook, for a total of 45–50 minutes.

Variations

I sometimes add mushrooms or roasted red peppers for extra flavor and texture.
Swapping chicken for turkey or even plant-based meat works well.
A splash of white wine in the sauce deepens the flavor beautifully.
For a lighter version, I use half-and-half instead of heavy cream and reduce the Parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth or cream and warm it gently on the stovetop or in the microwave. It also freezes well, though the orzo softens slightly upon thawing. I freeze in portions and reheat directly from frozen when I need a quick meal.

FAQs

Can I use frozen meatballs?

Yes, but I prefer homemade for the best flavor. If using frozen, I make sure they’re fully cooked before adding them to the sauce.

What’s the best type of sun-dried tomatoes to use?

I use oil-packed sun-dried tomatoes, drained and chopped. They’re more flavorful and tender than dry-packed.

Can I make this dish ahead of time?

Yes, I prepare the full dish, then reheat gently before serving. It tastes even better the next day as the flavors meld.

Can I substitute the orzo?

I’ve made it with small pasta like ditalini or even pearl couscous. Just adjust the liquid and cook time accordingly.

Is this dish spicy?

Not by default, but I sometimes add a pinch of red pepper flakes to give it a gentle heat.

Conclusion

Creamy Tuscan Chicken Meatballs and Orzo is the kind of meal that feels like a warm hug in a bowl. I love how it brings together juicy meatballs, creamy sauce, and tender pasta into one incredibly satisfying dish. Whether I’m cooking for my family or just craving something cozy, this recipe always hits the spot.

stuffed sweet potatoes with burrata ,toasted walnuts and sage pesto

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto

Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American / Italian-Inspired
Ingredients: 4 medium sweet potatoes, scrubbed clean; 1 tbsp olive oil; Salt and pepper, to taste; ½ cup walnuts, toasted; 1 cup fresh sage leaves (or ½ sage + ½ parsley for balance); 1 garlic clove; ½ cup grated Parmesan cheese; ½ cup olive oil; Juice of ½ lemon; Salt and pepper, to taste; 2 balls burrata cheese; ¼ cup chopped toasted walnuts; Fresh microgreens or arugula (optional, for garnish); Flaky sea salt (for serving)

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are a vibrant, comforting dish that I love serving as a vegetarian main or a stunning side. The natural sweetness of the roasted sweet potatoes pairs perfectly with the creamy burrata, crunchy walnuts, and earthy herb-packed sage pesto. It’s a flavorful, elegant dish that feels hearty and wholesome.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare but tastes like something truly special. Roasting brings out the sweet potatoes’ natural richness, and when I add that creamy burrata and spoon over the nutty sage pesto, it transforms into something magical. It’s versatile too—perfect for lunch, dinner, or even a shareable appetizer at a dinner party.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes:

Medium sweet potatoes
Olive oil
Salt
Black pepper

Sage pesto:

Fresh sage leaves
Fresh parsley or basil
Toasted walnuts
Garlic
Parmesan cheese
Lemon juice
Olive oil
Salt and pepper

Toppings:

Burrata cheese
Toasted walnuts (roughly chopped)
Fresh thyme or microgreens (optional)

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
I scrub the sweet potatoes clean, pierce them a few times with a fork, and rub them with olive oil, salt, and pepper.
I roast the sweet potatoes for 45–60 minutes, until they’re fork-tender and caramelized around the edges.
While they roast, I prepare the pesto: I blend sage, parsley or basil, toasted walnuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. I drizzle in olive oil until the mixture is smooth but textured.
Once the sweet potatoes are cool enough to handle, I slice them open lengthwise and fluff the inside gently with a fork.
I place a piece of burrata in the center of each potato, then spoon over the sage pesto.
I finish by sprinkling with toasted walnuts and a few fresh herbs or greens if I want extra color and flavor.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 50–60 minutes to cook, depending on the size of the sweet potatoes.

Variations

I sometimes add roasted beets or caramelized onions to the filling for extra depth.
A drizzle of balsamic glaze brings a touch of acidity that pairs beautifully with the burrata.
For a vegan version, I use a dairy-free soft cheese and skip the Parmesan in the pesto or use nutritional yeast.
I’ve also tried this with Japanese sweet potatoes for a slightly different flavor.

storage/reheating

I store leftover sweet potatoes and toppings separately. The roasted sweet potatoes keep well in the fridge for up to 4 days. I reheat them in the oven or microwave until warm, then top with burrata, pesto, and walnuts just before serving. I don’t recommend freezing this dish because of the cheese and pesto texture.

FAQs

Can I make this dish ahead of time?

Yes, I roast the sweet potatoes and make the pesto ahead, then assemble everything fresh with burrata just before serving.

What’s the best substitute for burrata?

Fresh mozzarella or a scoop of ricotta works well. For a tangier twist, I’ve used goat cheese too.

Can I use store-bought pesto?

Yes, but the sage-walnut combo adds a unique fall flavor. If I use store-bought, I usually choose a more neutral or basil-based version.

Do I need to toast the walnuts?

Toasting brings out their flavor and gives them a satisfying crunch. I do it in a dry skillet over medium heat for a few minutes.

How do I serve this—hot or room temp?

I like the sweet potatoes warm, with the burrata just starting to melt into them, but it’s also lovely at room temperature.

Conclusion

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are a cozy, elegant dish that I come back to every fall. I love how they’re both rustic and refined, full of texture and layered flavor. Whether I’m making dinner for friends or treating myself to something comforting and special, these sweet potatoes never disappoint.

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