Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo is a delightful and hearty meal that combines the zesty flavor of lemon with aromatic rosemary, perfectly paired with a creamy and comforting orzo pasta. This dish is easy to prepare and makes for an impressive dinner that the whole family will love.

Ingredients

Main Ingredients:

• 1 lb ground chicken
• 1 lemon, zested and juiced
• 2 tbsp fresh rosemary, chopped
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup orzo pasta
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (for the orzo)
• 2 tbsp olive oil

Optional Add-Ins:

• 1/2 cup chopped spinach
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted

Preparation

Prepping the Ingredients:

1. Preheat your oven to 375°F (190°C).
2. Zest and juice the lemon.
3. Chop the fresh rosemary and mince the garlic.
4. If using, chop the spinach and sun-dried tomatoes.

Choosing the Right Equipment:

1. Use a large mixing bowl for the meatballs.
2. A baking sheet lined with parchment paper.
3. A medium-sized pot for cooking the orzo.

Recipe Steps

Making the Chicken Meatballs:

1. In a large mixing bowl, combine the ground chicken, lemon zest, lemon juice, chopped rosemary, 1 cup grated Parmesan cheese, breadcrumbs, egg, minced garlic, salt, and pepper.
2. Mix until all ingredients are well incorporated.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Baking the Meatballs:

1. Drizzle the meatballs with olive oil.
2. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

Preparing the Creamy Orzo:

1. In a medium-sized pot, heat 1 tbsp of olive oil over medium heat.
2. Add the orzo pasta and cook for 1-2 minutes, stirring frequently, until it starts to toast slightly.
3. Add the chicken broth and bring to a simmer.
4. Cook until the orzo is tender and most of the liquid is absorbed, about 10 minutes.
5. Stir in the heavy cream and 1/2 cup grated Parmesan cheese.
6. If using, add the chopped spinach and sun-dried tomatoes at this point.

Combining Ingredients

Cooking the Orzo:

1. Once the orzo is creamy and the cheese is melted, remove from heat.
2. Season with salt and pepper to taste.

Serving Suggestions

What to Serve with Lemon Rosemary Chicken Meatballs:

1. Serve the chicken meatballs over the creamy orzo.
2. Pair with a simple green salad or steamed vegetables.

Garnishing Ideas:

1. Garnish with additional chopped rosemary and a sprinkle of grated Parmesan cheese.
2. Add a lemon wedge on the side for extra zest.

Tips for Success

Perfecting the Texture:

1. Ensure the meatballs are evenly sized for uniform cooking.
2. Do not overcook the orzo to maintain a creamy consistency.

Balancing Flavors:

1. Taste and adjust seasoning before serving.
2. Add more lemon juice for extra zing if desired.

Variations

Vegetarian Option:

1. Substitute ground chicken with a plant-based meat alternative.
2. Use vegetable broth instead of chicken broth for the orzo.

Gluten-Free Option:

1. Use gluten-free breadcrumbs in the meatballs.
2. Substitute orzo with a gluten-free pasta or rice.

Storage Tips

How to Store Leftovers:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Freeze individual portions for up to 3 months.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) until warmed through.
2. Alternatively, microwave individual portions on medium heat for 2-3 minutes.

FAQs

1. Can I Use a Different Type of Meat?
   • Yes, ground turkey or beef can be used as substitutes.
2. How Long Does This Dish Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. Can I Make This Dish Ahead of Time?
   • Yes, you can prepare the meatballs and orzo ahead of time and reheat before serving.
4. How Do I Prevent the Meatballs from Drying Out?
   • Ensure you do not overbake them and use enough olive oil.
5. What Can I Substitute for Orzo?
   • Use a small pasta like ditalini or rice as a substitute.

Conclusion

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo is a delightful and easy-to-make dish that is sure to impress. With its zesty lemon flavor and creamy orzo base, it’s a comforting and flavorful meal perfect for any occasion. Give this recipe a try and enjoy a delicious homemade dinner with your loved ones!

Yield: 6

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

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Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo is a delightful and easy-to-make dish that is sure to impress. With its zesty lemon flavor and creamy orzo base, it's a comforting and flavorful meal perfect for any occasion. Give this recipe a try and enjoy a delicious homemade dinner with your loved ones!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 pounds ground chicken, pork, or turkey
• 1 tablespoon dijon mustard
• 1 shallot, chopped
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 2 teaspoons dried rosemary
• 1 teaspoon smoked paprika
• salt and black pepper
• 1 cup grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped lemon peel
• 1 tablespoon chopped fresh dill
• chili flakes
• 1 pound dry orzo pasta
• 1/4 cup dry white wine
• 1/2 cup heavy cream or canned full fat coconut milk
• 3 cups baby spinach, chopped
• 1 cup shredded mozzarella or provolone cheese

Instructions

1. Preheat the oven to 450° F.
2. Add the chicken, dijon, shallot, garlic powder, Italian seasoning, rosemary, paprika, salt, pepper, and parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).
3. In a 9×13 inch baking dish, combine the meatballs, olive oil, lemon peel, dill, and chili flakes. Bake 8-10 minutes, until just starting to get crisp. Reduce the oven to 400° F.
4. To the meatballs, add the dry orzo. Pour over 2 cups of water and the wine, stir to combine. Season with salt and pepper. Place the spinach on top. Bake for 12-15 minutes until most of the water has cooked into the pasta, but not all of it.
5. Stir the pasta around, mix in the cream, then sprinkle the cheese overtop. Bake another 10 minutes until the cheese has melted and the sauce is bubbling. If there's a lot of oil on top, drain off the excess. Top with fresh dill, basil, or micro greens.