Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe

Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo is a delightful and satisfying dish that combines juicy chicken meatballs with a tangy lemon butter sauce, served over creamy spinach orzo. This recipe is perfect for a comforting weeknight dinner or a special occasion. The bright flavors of lemon and butter complement the richness of the orzo, making this dish a family favorite.

Preparation

Preparing the Chicken Meatballs:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and chopped parsley.
3. Mix until all ingredients are well combined.
4. Roll the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Making the Lemon Butter Sauce:

1. In a small saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Stir in the chicken broth, lemon juice, lemon zest, salt, and pepper.
4. Cook for an additional 2-3 minutes until the sauce is well combined and slightly thickened.

Preparing the Creamy Spinach Orzo:

1. In a large pot, bring the chicken broth to a boil.
2. Add the orzo pasta and cook according to package instructions until al dente.
3. Drain any excess broth if needed, leaving a small amount in the pot.
4. Stir in the heavy cream, chopped spinach, Parmesan cheese, and minced garlic.
5. Cook over medium heat until the spinach is wilted and the orzo is creamy. Season with salt and pepper to taste.

Cooking the Chicken Meatballs

Baking Instructions:

1. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.

Alternative Pan-Frying Method:

1. Heat a large skillet over medium-high heat and add a small amount of oil.
2. Fry the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes.

Combining the Dish

Mixing Meatballs with Lemon Butter Sauce:

1. Once the meatballs are cooked, transfer them to a large bowl.
2. Pour the lemon butter sauce over the meatballs and toss gently to coat each meatball with the sauce.

Integrating with Creamy Spinach Orzo:

1. Serve the meatballs over a bed of creamy spinach orzo.
2. Drizzle any remaining lemon butter sauce over the dish for extra flavor.

Serving Suggestions

Pairing with Side Dishes:

1. Pair this dish with a simple green salad or steamed vegetables for a balanced meal.

Ideal Occasions for Serving:

1. This dish is perfect for family dinners, gatherings with friends, or special occasions like birthdays and holidays.

Storage Tips

Storing Leftovers:

1. Store any leftover meatballs and orzo in separate airtight containers in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat the meatballs and orzo in the microwave or on the stovetop until warmed through. Add a splash of chicken broth or cream to the orzo if it becomes too thick.

Variations

Making It Dairy-Free:

1. Substitute the Parmesan cheese in the meatballs and orzo with a dairy-free alternative, and use coconut cream instead of heavy cream in the orzo.

Adding Extra Vegetables:

1. Add chopped mushrooms, bell peppers, or zucchini to the orzo for extra flavor and nutrition.

Tips for Success

Ensuring Juicy Meatballs:

1. Do not overmix the meatball mixture, as this can make the meatballs tough. Mix until just combined.

Balancing Lemon and Butter Flavors:

1. Taste the lemon butter sauce before combining with the meatballs and adjust the lemon juice or butter to your preference.

FAQs

1. Can I Use Ground Turkey Instead of Chicken?
   • Yes, ground turkey is a great substitute for ground chicken in this recipe.
2. How Long Does It Last in the Fridge?
   • The meatballs and orzo will last up to 3 days when stored properly in the refrigerator.
3. Can I Freeze the Meatballs?
   • Yes, you can freeze the cooked meatballs. Reheat them in the oven or on the stovetop when ready to serve.
4. Is This Recipe Gluten-Free?
   • To make it gluten-free, use gluten-free breadcrumbs for the meatballs and gluten-free pasta for the orzo.
5. How Do I Make It Extra Creamy?
   • Add an extra splash of heavy cream or a bit more Parmesan cheese to the orzo for an extra creamy texture.

Conclusion

Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo is a comforting and flavorful dish that combines juicy meatballs with a tangy lemon butter sauce and creamy orzo. This recipe is easy to follow and perfect for any occasion, from weeknight dinners to special gatherings. Give it a try and enjoy a delicious meal that will impress your family and friends!

Yield: 5

Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe

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Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo is a delightful and satisfying dish that combines juicy chicken meatballs with a tangy lemon butter sauce, served over creamy spinach orzo. This recipe is perfect for a comforting weeknight dinner or a special occasion. The bright flavors of lemon and butter complement the richness of the orzo, making this dish a family favorite.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• Lemon butter chicken meatballs
• 8 tablespoons salted butter
• 2 garlic cloves, minced
• 1 lemon, thinly sliced
• 1 pound ground chicken
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup grated parmesan cheese
• ½ teaspoon each onion powder, garlic powder & salt
• ¼ teaspoon black pepper
• Creamy spinach orzo
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 ½ cups chicken broth
• 2 cups milk
• 1 pound orzo (about 2 ½ cups)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons lemon juice
• ½ cup grated parmesan cheese
• 2 cups baby spinach

Instructions

• Add the lemon slices in a single layer to an oven-safe skillet, and top with the butter and garlic. Cook on the stove over medium-high heat until the butter is melted and the garlic is fragrant, about 2-3 minutes. Remove from heat and set aside. If you don't have an oven-safe skillet, transfer to an oven-safe baking dish.

• Preheat the oven to 400 degrees F.

• Add the ground chicken, egg, breadcrumbs, parmesan, onion powder, garlic powder, salt and pepper to a bowl. Mix until just combined.

• Roll the chicken mixture into 2 tablespoon-size meatballs and place in the skillet on top of the lemon slices (will make about 18 meatballs). Loosely cover the meatballs with tinfoil and bake for 10. Remove the tinfoil and continue baking another 15 minutes, or until golden brown and cooked through.

• Meanwhile, make the orzo. Heat a skillet or pot over medium-high heat with butter and garlic. Cook for 2-3 minutes. Pour in the broth, milk, salt and pepper. Bring to a boil, then reduce heat to medium-low and mix in the orzo. Cover and simmer for about 10 minutes, or until the orzo is al dente, stirring frequently so the orzo doesn't stick. Mix in the lemon juice and more broth or milk, if needed.

• Mix the parmesan and baby spinach into the orzo until the cheese is melted and the spinach is wilted.

• Serve the meatballs over the creamy spinach orzo and drizzle with the extra lemon butter.