Midwest Foodie

Sage Chicken Meatballs + Lemony Leek Orzo

Midwest Foodie — Wed, 15 Apr 2026 01:18:44 GMT

These sage chicken meatballs with lemony leek orzo are a cozy, one-pan dinner that comes together in under an hour. Creamy orzo coated in a rich pan sauce + tender, juicy, herby chicken meatballs = the dinner you'll be thinking about all week.

The meatball dinner that’s going to become part of your meal rotation.

If you’re looking for new ways to get more protein, these easy chicken meatballs are it! Ground chicken is pretty bland and boring on its own, but when you combine it with a few key ingredients, it’s transformed into a tender, juicy protein that’s loaded with flavor. The aroma from these kitchen meatballs will waft through the house and have your whole family following their nose to the dinner table.

Here’s what you’ll need.

Here’s how it all comes together.

PREHEAT THE OVEN. Heat oven to 300 degrees. This is just to keep the meatballs warm while you build the sauce.

MIX EVERYTHING. Add ground chicken, ricotta, breadcrumbs, Gruyere, garlic, sage, soy sauce, salt, and pepper to a large bowl and mix until just combined.

FORM MEATBALLS. Scoop and roll into uniform balls.

SEAR MEATBALLS. Heat olive oil in a large sauté pan over medium-high heat and sear the meatballs on all sides until a deep golden crust forms. Work in batches as needed.

KEEP ‘EM WARM. Transfer the seared meatballs to a baking sheet and slide them into the oven while you make the sauce.

START THE PAN SAUCE. Without wiping out the pan, add a little more olive oil and reduce heat to medium. Add the sliced leeks with a few big pinches of salt and pepper and cook for 8–10 minutes, stirring occasionally, until they’re soft and a little jammy. Add garlic and cook for 30 seconds.

DEGLAZE THE PAN. Pour in the white wine and scrape up all the golden bits from the bottom of the pan. Let it simmer for 2–3 minutes until mostly reduced.

FINISH SAUCE + ADD PASTA. Stir in the chicken broth, half and half, Dijon, and uncooked orzo.

SIMMER PASTA. Bring everything to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring every couple of minutes, until the orzo is tender and al dente.

MAKE IT CHEESY. Pull the pan off the heat and stir in the Gruyere and lemon zest. Taste and adjust salt and pepper. Too thick? A splash of broth will loosen it right up.

FINISH. Nestle the warm meatballs back into the orzo.

GARNISH + ENJOY. Top with fresh chives, dill, and a little extra lemon zest. Enjoy!

Subscribe now

Cleaning leeks.

Leeks often look clean on the outside, but they’re hiding lots of dirt and grit in between those layers, so they require a pretty thorough cleaning!

Trim off the dark green tops and the root end, leaving just the white and light green parts (the tender, flavorful section you actually want).
For this recipe, slice the leek in half lengthwise, then thinly slice into half moons.
Toss the cut leeks into a big bowl of cold water and swish them around. The dirt will sink, and the leeks will float.
Use a slotted spoon or your hands to remove the leeks from the bowl of water. Don’t pour them through a strainer, or you’ll dump the grit right back on top of them.
Give them one more rinse if needed, and you’re good to go.

Why these meatballs are extra tender.

The ricotta and shredded cheese are the not-so-secret ingredients in these meatballs that keep them unbelievably soft and moist.
Because chicken is super lean, the fat from the ricotta and the shredded cheese helps keep them extra juicy and tender.
They will also be extra tender if you don’t overwork the mixture. Mix it just until everything is combined, and then form it into balls.

Things I learned while testing this recipe.

If the liquid is evaporating too much before the orzo is cooked through, turn the heat down a bit and make sure it's just gently simmering. Add broth or half and half, just a splash at a time, until the orzo is cooked through, cooking it kind of in a similar fashion to risotto.
The ricotta is non-negotiable. It’s what keeps these chicken meatballs from going dry and dense. Stick with whole milk ricotta for the best flavor and texture.
Gruyère is pricy, and it’s not everyone’s favorite flavor. For these meatballs, Parmesan is a wonderful substitute, and it may fit a little better into the grocery budget. Plus, it’s got that classic nutty flavor everyone loves!
Don’t rush the leeks. That 8–10 minute cook time turns them from sharp and raw to silky and almost sweet. They create the base flavor of the whole sauce.
Stir the orzo occasionally. It may seem tedious, but it can stick to the bottom of the pan if you leave it alone too long, and it won’t cook quite as evenly either.
Don’t skip the fresh herbs and lemon zest at the end. They tie everything together and add a pop of brightness to the creamy dish.

Marinated White Beans + Burrata

Wed, 01 Apr 2026 01:14:13 GMT

These marinated white beans with burrata come together in about 20 minutes of active time. Then the fridge does the rest. White beans, artichoke hearts, olives, shallot, and capers swim in a punchy herb dressing, all topped with creamy burrata and served with crusty sourdough.

The dense bean salad that will make you forget every sad desk lunch you’ve ever eaten.

This recipe is genuinely easy. Like - easy, easy. Whisk the dressing, toss everything in a bowl, and let the fridge do the heavy lifting while you do literally anything else.
We’re talking cannellini beans, briny Castelvetrano olives and capers, tangy sun-dried tomatoes, artichoke hearts, and a pile of fresh herbs, all dressed in a garlicky champagne vinaigrette and finished with a big ball of burrata. And crusty sourdough to sop up all the leftover dressing that drips to the bottom of the serving platter. It’s a lot, and it’s perfect.

Here’s what you’ll need.

Here’s how it all comes together.

MAKE MARINADE/DRESSING. Whisk together the olive oil, champagne vinegar, parsley, dill, chives, Dijon, garlic, lemon zest, salt, and pepper until emulsified. Taste and adjust seasoning.

MASSAGE KALE. Add the kale to a large bowl with a tablespoon of dressing and massage it until it starts to soften and wilt.

GATHER SALAD INGREDIENTS. Add the beans, artichoke hearts, sun-dried tomatoes, shallot, olives, and capers to the bowl.

DRESS + TOSS. Pour in half the dressing and toss until everything is coated.

LET IT CHILL. Refrigerate for at least an hour. When you’re ready to serve, add the remaining dressing and transfer to a serving platter.

SERVE + ENJOY. Break the burrata over the top, drizzle with olive oil, season with Kosher salt, and serve with toasted sourdough.

Things I learned while testing this recipe.

The chill time is non-negotiable. An hour is the minimum. Overnight is even better. The beans and veggies need time to soak up the dressing and really marinate in it.
Massaging the kale sounds a little fussy, but it takes 60 seconds and completely changes the texture. Don’t skip it!
Use the oil from the sun-dried tomato jar in your dressing. It’s already seasoned and packed with flavor. Free upgrade!
Castelvetrano olives are specifically what you want here. They’re buttery and mild in a way that balances all the other briny elements. You’re welcome to use other olives, but you may find them too salty for this dish.
Let the burrata sit out for 30 minutes or so before topping the salad with it. This ensures the center will be soft and the cheese itself will be more flavorful.

Subscribe now

Genuinely better as leftovers. You’re welcome.

This dense bean salad is at its very best after an overnight rest in the fridge. Everything marinates together, the beans absorb the dressing, and the flavors meld in a way that’s hard to explain but easy to eat.
That’s why this is one of my favorite meal prep recipes. It’s delicious on its own, served with burrata and bread, or it’s the perfect side for your favorite protein! Think air fryer salmon, lemon butter fish, or Greek grilled chicken.
Transfer leftovers to an airtight container and refrigerate for up to 4 days. The salad actually gets better on day 2 as the beans and vegetables continue to soak up the dressing overnight. Keep the burrata separate if you have any left, and add fresh before serving.

Here’s what I’d serve with this.

More easy white bean recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

Marinated White Beans + Burrata Just Make Dinner

78.2KB ∙ PDF file

Download

As always, I love to hear from you, so please leave a comment, question, or idea!

Happy Cooking,

Loving these recipes? Forward them to a friend who would love them too!

Share Kylie - Midwest Foodie

Marinated White Bean Pasta Salad

Wed, 25 Mar 2026 00:41:51 GMT

This easy marinated white bean pasta salad is loaded with kale, artichoke hearts, olives, capers, and sun-dried tomatoes, tossed in a bright champagne vinaigrette and topped with creamy burrata and crispy breadcrumbs. I think it’s hearty enough to be a meal but impressive enough to bring somewhere, too!

This is the kind of salad that makes people ask for the recipe before they've even finished their plate.

Here's what you'll need.

Here’s how it all comes together.

MAKE DRESSING. Add olive oil, champagne vinegar, garlic, Dijon mustard, parsley, dill, chives, lemon zest, and a couple large pinches of salt and pepper to a medium bowl. Whisk until emulsified and well combined. Season to taste with more salt and pepper.

MASSAGE KALE. Add kale to a large bowl along with a tablespoon of dressing. Massage until the kale begins to wilt.

ASSEMBLE. To the large bowl, add cooked pasta, cannellini beans, capers, artichoke hearts, olives, sun-dried tomatoes, and shallot.

DRESS. Add half the dressing.

TOSS. Mix until everything is well coated.

TAKE A REST. Refrigerate for at least 1 hour. Add the remaining dressing and transfer to a serving platter.

SERVE + GARNISH. Break burrata over the salad. Drizzle with olive oil and sprinkle with crispy breadcrumb topping. Enjoy!

Subscribe now

Things I learned while testing this recipe.

Salt your pasta water before you boil the pasta. This is your first chance to season the pasta, and it makes a difference in the overall flavor of the dish. I recommend at least 2 tablespoons of Kosher salt, added just before you drop the noodles in.
Don’t skip the massage! I know it feels fussy, but massaging the kale takes it from tough and bitter to silky and mild in just minutes. It’s a must!
Add the dressing in two stages. Half before it rests, half right before serving. This keeps everything from getting dry and sad while it sits in the fridge and then adds a punch of fresh flavor just before you eat it.

If you need a pasta salad that can do it all - feed a crowd, survive a few days in the fridge, and somehow get better the longer it sits - this is it!

Here’s what I’d serve with this.

Just in case you have leftovers.

Store in an airtight container in the fridge for up to 4 days.
The flavors actually deepen overnight, so day-two leftovers are genuinely great.
Hold off on adding the burrata until you’re ready to serve, as it doesn’t store well once broken.
Add a splash of olive oil and a couple pinches of salt and pepper before serving if it’s been sitting in the fridge for a day or more.

More easy pasta salad recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

White Bean Pasta Salad Just Make Dinner

78.2KB ∙ PDF file

Download

As always, I love to hear from you, so please leave a comment, question, or idea!

Happy Cooking,

Loving these recipes? Forward them to a friend who would love them too!

Share Kylie - Midwest Foodie

Baked Fish + Potatoes in Mustard Cream Sauce

Wed, 18 Mar 2026 20:41:34 GMT

Flaky baked cod and tender baby potatoes smothered in a creamy mustard sauce with capers and tons of fresh herbs. It sounds fancy, but I promise it’s not. The oven does all the work, and the mustard cream sauce gets mixed together in a bowl - you won’t even turn on the stove! 10 minutes of prep and you’re on to bigger and better things until dinner’s ready.

Cozy, creamy, and ready in under an hour.

It’s the perfect transitional dinner - we’re moving out of the soups and stews season and into more fresh flavors. This baked fish really leans into that. Still warm and satisfying but topped with tons of fresh herbs and briny capers for a spring-forward flavor.

It also bakes all in one dish, which means you can actually make it on a busy night! If you’re not a huge mustard fan, just use half or even a quarter of the amount of mustard. You’ll end up with a creamy sauce that has just a kiss of mustard flavor.

If you are a mustard fanatic (like me), you are going to LOVE LOVE LOVE this mustard cream sauce. It’s creamy, bright, salty, and mustard-forward in the best possible way. I literally want to pour this mustard cream sauce over everything.

My serving recommendation?

Tear off bits of crusty sourdough loaf to sop up all the sauce and oil from the bottom of the pan. Serve with a crisp, chilled glass of white and relish in how easy this meal was to make and how delicious it tastes.

Subscribe now

Here’s what you’ll need.

Remember: this is a blueprint.

This is just the version that has worked over and over for me. If you have a different type of fish - use that! Salmon would be delicious in this mustard cream sauce. If you have russets instead of baby gold potatoes, that’s great too. Any fresh, green herb will add fresh flavor. Make this recipe your own and use up what you’ve already got in the pantry. Don’t be afraid to experiment!

Here’s how it all comes together.

HEAT OVEN. Preheat your oven to 400 degrees so it’s hot and ready to go.

MIX SEASONING. Stir together olive oil, Old Bay, and rubbed sage with a couple big pinches of salt and pepper — this little mixture does a lot of flavor work.

PREP + BAKE TATERS. Toss your baby gold potatoes in about two-thirds of the seasoned oil right in your baking dish, then roast for 20–25 minutes until just barely tender.

MAKE CREAM SAUCE. While the potatoes bake, whisk together the heavy cream, chicken broth, capers, garlic, both mustards, lemon juice, salt, and pepper.

ADD FISH. Push the potatoes to the sides of the baking dish, pat the cod dry, coat it in the remaining seasoned oil, and nestle it right into the center.

ADD SAUCE. Pour the mustard cream sauce over the cod and let it drizzle down over the potatoes

BAKE: Then pop it back in the oven and bake another 10–15 minutes until the cod flakes easily and the potatoes are fork-tender.

GARNISH + ENJOY. Finish with fresh parsley, chives, and a squeeze of lemon. Then dig in!

Things I learned while testing this recipe.

Don’t skip the one-two punch of both mustards. The Dijon brings sharpness, and the stone-ground adds a little texture and depth. Together they’re so much better than either one alone.
Baby gold potatoes roast up with the best creamy texture, but if you only have larger potatoes on hand, just cut them into 1”-1.5” chunks so they cook through in the same amount of time. Or halve or quarter your baby golden potatoes if they’re larger.
You can use a large fillet of fish or small, individual portions of fish. The larger fillet will need to cook for a bit longer than many small fillets.
The dish will seem pretty saucy when you start baking it, but the potatoes and fish will absorb the sauce beautifully as it cooks, and after it cools, giving you the perfect amount of mustard cream sauce in each bite!
This is a mustard-forward dish. If you aren’t a huge mustard fan, cut it down to just 1 tablespoon of each (or less). You’ll end up with a creamy, delicious sauce with a hint of mustard.

The make-ahead meal you didn’t know you needed.

The mustard cream sauce can be whisked together up to two days in advance and stored in the fridge. Just give it a good stir before pouring it over the fish. You can also par-bake the potatoes ahead of time, so when dinner rolls around, all you have to do is add the fish and sauce and pop it back in the oven.

Subscribe now

Make it a meal.

Just in case you have leftovers.

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the fish and potatoes together — the sauce only gets better as it sits.
FREEZING: This dish isn’t ideal for freezing, as the cream sauce can separate, and the texture of the cod changes significantly once frozen and thawed. Best enjoyed fresh or within a few days.
REHEATING: Reheat gently in a covered baking dish at 325 degrees for about 10–12 minutes, or microwave in 30-second intervals on medium power until warmed through. Add a small splash of chicken broth or cream if the sauce has thickened too much.

More easy fish recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

Baked Fish + Potatoes In Mustard Cream Sauce Kylie Lato Just Make Dinner

84KB ∙ PDF file

Download

As always, I love to hear from you, so please leave a comment, question, or idea!

Happy Cooking,

Loving these recipes? Forward them to a friend who would love them too!

Share Kylie - Midwest Foodie

Sunday Supper

Sun, 15 Mar 2026 15:04:33 GMT

This week’s note is all about using pantry items to make dinners on a budget. The cost of groceries lately has me looking to my pantry more and more. Focusing on hearty canned beans, dried pasta, lentils, and other shelf stable items to bulk up our weeknight dinners. With that said, sticking to a budget does NOT mean skimping on flavor! These are 10 of my favorite, flavor-packed, pantry-friendly, easy weeknight dinners.

01. Baked Black Bean Tacos

This vegetarian baked taco recipe is NEXT LEVEL! Black beans and quinoa combine with a signature taco spice blend for a seriously delicious “meaty” filling. Then they’re smothered with cheddar cheese and baked up crispy and crunchy.

Midwest Foodie

Sage Chicken Meatballs + Lemony Leek Orzo

The meatball dinner that’s going to become part of your meal rotation.

Here’s what you’ll need.

Here’s how it all comes together.

Cleaning leeks.

Why these meatballs are extra tender.

Things I learned while testing this recipe.

Marinated White Beans + Burrata

The dense bean salad that will make you forget every sad desk lunch you’ve ever eaten.

Here’s what you’ll need.

Here’s how it all comes together.

Things I learned while testing this recipe.

Genuinely better as leftovers. You’re welcome.

Here’s what I’d serve with this.

More easy white bean recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

Marinated White Bean Pasta Salad

Here's what you'll need.

Here’s how it all comes together.

Things I learned while testing this recipe.

If you need a pasta salad that can do it all - feed a crowd, survive a few days in the fridge, and somehow get better the longer it sits - this is it!

Here’s what I’d serve with this.

Just in case you have leftovers.

More easy pasta salad recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

Baked Fish + Potatoes in Mustard Cream Sauce

Cozy, creamy, and ready in under an hour.

My serving recommendation?

Here’s what you’ll need.

Remember: this is a blueprint.

Here’s how it all comes together.

Things I learned while testing this recipe.

The make-ahead meal you didn’t know you needed.

Make it a meal.

Just in case you have leftovers.

More easy fish recipes for your eating pleasure.

PRINTABLE PDF RECIPE CARD:

Sunday Supper

01. Baked Black Bean Tacos

02. Olive Oil Pasta

03. Cheesy Taco Rice Skillet

04. The Best Easy Chili Recipe

05. One Pan Garlic Parmesan Pasta

06. Easy Homemade Sloppy Joes

07. One Pot Brothy Butter Beans

08. Penne Pomodoro

09. Garlic Parm Noodle Soup

10. Curry Lentil Chickpea Soup

Enjoy Your Sunday Night

Friday Notes From My Kitchen

New recipe this week.

Shredded Beef Ramen

What makes this one special.

Here’s what I’d serve with this shredded beef ramen.

What I’ve been eating this week.

Recipe Throwback

Cheesy Olive Bread

Save These for Later

Did you miss this post?

Reader Review of The Week

Creamy Corn + Chicken Chowder

Subscriber-Exclusive Recipe Sneak Peek

Creamy Chicken Meatball Soup

Ingredients

Instructions

Enjoy Your Weekend

NEW! Shredded Beef Ramen

Braised Beef Ramen

If you like this, try these next.

Want more easy dinner recipes?

Looking for more meal inspiration?

Sunday Supper

01. Margherita Flatbread

02. Garlic Bread Pizza

03. Bacon Mac & Cheese Pizza

04. Chicken Alfredo Pizza

05. Mediterranean Veggie Flatbread

06. Jalapeno Popper Pizza

07. Pizza Dough Pretzel Bites