Description
Juicy baked chicken meatballs flavored with lemon and fresh rosemary, served over creamy, cheesy orzo. This bright and comforting Mediterranean-inspired meal is perfect for weeknight dinners or entertaining, offering a delightful balance of fresh herbs, zesty lemon, and rich creaminess.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Orzo:
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix meatball ingredients: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, chopped fresh rosemary, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form and bake meatballs: Roll the mixture into small, evenly sized meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until cooked through and slightly golden on the outside.
- Toast orzo: While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add orzo pasta and toast for 1–2 minutes, stirring frequently until lightly golden and fragrant.
- Cook orzo: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the orzo is tender and has absorbed most of the liquid, about 8–10 minutes.
- Finish creamy orzo: Stir in heavy cream, grated Parmesan cheese, lemon juice, and season with salt and pepper to taste. Cook for another 1–2 minutes until the mixture is heated through and creamy.
- Assemble and serve: Serve the baked lemon rosemary chicken meatballs over a bed of the creamy orzo and enjoy while hot.
Notes
- You can substitute dried rosemary if fresh is unavailable; use half the amount as dried herbs are more concentrated.
- For added nutrition, stir in fresh spinach into the orzo during the last few minutes of cooking until wilted.
- Leftover meatballs and orzo can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
