Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe

If you’re looking for a dish that’s bursting with flavor, yet is easy to prepare and comforting, Lemon Garlic Chicken Meatballs with Creamy Orzo is a fantastic choice. This dish combines the tender juiciness of chicken meatballs seasoned with fresh lemon and garlic, served with a creamy orzo pasta. The meatballs are packed with zest, herbs, and a subtle sweetness from the garlic, while the orzo brings in a luscious creaminess that balances everything beautifully. It’s a perfect dish for any occasion, from family dinners to gatherings with friends. Plus, it’s easy to make, full of nutrition, and downright delicious.

Instructions:

Step 1: Preparing the Chicken Meatballs

1. Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to ensure the meatballs don’t stick.

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2. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, chopped basil, lemon zest, lemon juice, egg, salt, and pepper. Mix everything gently using your hands or a spoon until everything is fully incorporated.

   Tip: Be careful not to overwork the mixture, as this can result in tough meatballs. Just mix until everything is combined.

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3. Form the Meatballs: Using your hands, take small portions of the meatball mixture (about 1 to 1.5 tablespoons) and roll them into round balls. Place them onto the prepared baking sheet, spacing them about an inch apart.

4. Bake the Meatballs: Bake the meatballs in the preheated oven for about 20 minutes, or until they’re golden brown on the outside and cooked through on the inside. You can check for doneness by inserting a thermometer into the center of the meatballs – they should reach an internal temperature of 165°F (74°C).

   Tip: If you prefer, you can also fry the meatballs in a skillet over medium heat for about 5-6 minutes on each side until golden and cooked through.

Step 2: Preparing the Creamy Orzo

1. Cook the Orzo: While the meatballs are baking, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 7-9 minutes. Once cooked, drain the orzo and set it aside. Reserve about 1/2 cup of the pasta cooking water, which can be useful later to adjust the consistency of the sauce.

2. Make the Creamy Sauce: In a large skillet, melt the butter and olive oil over medium heat. Once the butter is melted and the oil is hot, add the garlic powder and lemon zest. Stir for about 30 seconds to bloom the flavors.

3. Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer gently for about 5-6 minutes, or until it thickens slightly. Stir occasionally to prevent the sauce from sticking to the pan.

4. Finish the Orzo: Add the cooked orzo to the creamy sauce and toss to coat the pasta evenly. Stir in the grated Parmesan cheese and let it melt into the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

   Tip: Taste the orzo and adjust the seasoning with salt and pepper as needed.

Step 3: Assembling the Dish

1. Serve the Meatballs and Orzo: To serve, place a generous scoop of creamy orzo on each plate. Top with several lemon garlic chicken meatballs.

2. Garnish and Enjoy: Garnish with fresh parsley for a burst of color and freshness. Serve immediately while warm.

Variations and Tips:

1. Add Vegetables: You can sauté vegetables like spinach, zucchini, or cherry tomatoes in the pan with the garlic to add some extra nutrition and color to the dish. Add them when you’re making the creamy sauce.

2. Make it Spicy: For a bit of heat, add red pepper flakes or a dash of hot sauce to the meatball mixture or the creamy sauce.

3. Lighter Version: If you want to lighten this dish, you can use ground turkey instead of chicken, or swap the heavy cream for half-and-half or a combination of milk and a bit of cornstarch to thicken.

4. Make Ahead: Both the meatballs and the creamy orzo can be made ahead of time. Store the cooked meatballs in an airtight container in the fridge for up to 3 days. The orzo can be stored for 2-3 days in the fridge as well. Reheat both in the microwave or on the stove with a little extra cream or broth to loosen up the sauce.

Serving Suggestions:

This dish pairs wonderfully with a crisp salad, such as a simple arugula salad with a lemon vinaigrette or a Caesar salad for a more indulgent meal. If you want to add a side of vegetables, roasted asparagus or sautéed green beans would be excellent choices.

You can also serve the dish with some warm, crusty bread to mop up the creamy sauce – it’s the perfect addition to soak up every last bit of flavor.

Conclusion:

Lemon Garlic Chicken Meatballs with Creamy Orzo is a delicious, well-rounded meal that offers a balance of savory flavors, creamy textures, and bright, zesty notes from the lemon and garlic. It’s simple enough for a weeknight dinner but impressive enough for guests or special occasions. Whether you’re cooking for a family or a small dinner party, this dish is sure to delight everyone at the table.

Yield: 4

Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe

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If you're looking for a dish that’s bursting with flavor, yet is easy to prepare and comforting, Lemon Garlic Chicken Meatballs with Creamy Orzo is a fantastic choice. This dish combines the tender juiciness of chicken meatballs seasoned with fresh lemon and garlic, served with a creamy orzo pasta. The meatballs are packed with zest, herbs, and a subtle sweetness from the garlic, while the orzo brings in a luscious creaminess that balances everything beautifully. It’s a perfect dish for any occasion, from family dinners to gatherings with friends. Plus, it’s easy to make, full of nutrition, and downright delicious.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• For the Chicken Meatballs:
• 1 lb ground chicken
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil (for cooking)
• For the Creamy Orzo:
• 1 cup orzo pasta
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

For the Meatballs:

1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix until well combined, being careful not to overwork the mixture.
2. Using your hands, form the mixture into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook for 7-9 minutes, turning occasionally to brown on all sides. Once cooked through, transfer to a plate and set aside.

For the Creamy Orzo:

1. In the same skillet, add a bit more oil or butter if needed. Sauté the minced garlic for 1 minute until fragrant.
2. Add the orzo pasta and toast it for 2-3 minutes, stirring frequently.
3. Pour in the chicken broth and bring to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
4. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Let it cook for an additional 2 minutes to thicken.
5. Add the meatballs back to the skillet, gently mixing them into the creamy orzo. Simmer for an additional 3-4 minutes to heat everything through.
6. Serve with fresh parsley and lemon wedges on the side.

Notes

For extra flavor, you can add a handful of spinach or kale to the orzo at the end of cooking.

If you prefer a lighter dish, you can substitute the heavy cream with half-and-half or a plant-based cream alternative.

If the orzo absorbs too much liquid while cooking, simply add more chicken broth or water.