These Baked Lemon Rosemary Chicken Meatballs are juicy and bursting with fresh flavors! Paired with creamy orzo, this dish is both comforting and zesty.
Honestly, who can resist those tasty meatballs? I always make extra just in case—they disappear fast! 😄 Plus, the creamy orzo makes for a perfect side that everyone loves.
Key Ingredients & Substitutions
Ground Chicken: This is the star ingredient. Ground turkey or pork can work as substitutes if you’re looking for a different flavor. Chicken keeps the meatballs light and flavorful!
Breadcrumbs: I always use plain breadcrumbs, but you can also use panko for extra crunch. If you need a gluten-free option, look for gluten-free breadcrumbs or try ground oats.
Parmesan Cheese: This adds a wonderful umami flavor. If you don’t have Parmesan, try pecorino or nutritional yeast for a dairy-free option.
Lemon Zest: Fresh lemon zest is important, but if you’re in a pinch, lemon juice can add some tanginess. Just a teaspoon will do!
Orzo Pasta: Orzo is lovely for this dish, but you can substitute any small pasta like ditalini, or even rice if that’s what you have on hand.
How Do I Get the Meatballs to Brown Perfectly?
Browned meatballs not only look good but also have a deeper flavor. Here’s how to do it:
- Start with a hot skillet: Heat it over medium-high heat before adding oil.
- Add just enough olive oil to coat the bottom of the pan. Too much can make them soggy.
- Give them space: Don’t crowd the meatballs in the pan, as they need room to brown. Cook in batches if needed.
- Let them sear: Once you place them in the skillet, give them a few minutes to brown before flipping. Avoid constantly moving them around.
Following these tips will give you beautifully browned meatballs that add great flavor! Enjoy your cooking! 😊
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil (for browning)
For the Creamy Orzo:
- 1 cup orzo pasta
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 cups chicken broth (or stock)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach, roughly chopped
- Salt and pepper, to taste
- Optional garnish: fresh dill or parsley, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 20-25 minutes for cooking, including baking time. In total, you’re looking at about 40-45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) so it’s ready for the meatballs when they’re done.
2. Prepare the Meatball Mixture:
In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, chopped rosemary, lemon zest, fresh parsley, and a sprinkle of salt and pepper. Stir gently until everything is just combined—don’t overmix, or the meatballs may be tough!
3. Shape the Meatballs:
Use your hands to shape the mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper or lightly greased.
4. Brown the Meatballs:
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and cook them for about 2-3 minutes on each side until they’re golden brown. Once browned, remove them from the skillet and set them aside.
5. Make the Creamy Orzo Base:
In the same skillet, lower the heat to medium and add butter. Once the butter is melted, add minced garlic and sauté until fragrant, around 30 seconds. Then, add the orzo and stir to coat it with the butter.
6. Cook the Orzo:
Pour in the chicken broth and bring it to a simmer. Cook uncovered for about 8-10 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender.
7. Stir in the Cream:
Once the orzo is cooked, stir in the heavy cream, grated Parmesan, and fresh spinach. Cook for another 2-3 minutes until everything is creamy and the spinach has wilted. Season with a little salt and pepper to taste.
8. Combine and Bake:
Gently place the browned meatballs on top of the creamy orzo mixture. Transfer the skillet to the preheated oven and bake for about 10-12 minutes, until the meatballs are cooked through (reaching an internal temperature of 165°F/74°C) and the orzo is hot and delicious.
9. Garnish and Serve:
Once out of the oven, sprinkle with fresh chopped dill or parsley and a little extra lemon zest, if you like. Serve hot and enjoy the delightful flavors!
This dish perfectly combines the zesty lemon and aromatic rosemary in the chicken meatballs, matched beautifully with rich, creamy orzo. The entire meal is both comforting and fresh, making it a definite crowd-pleaser!
Can I Use Different Meat Instead of Chicken?
Absolutely! Ground turkey or even lean ground beef can work well as substitutes. Just be mindful that cooking times may vary slightly based on the type of meat you use.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply replace the regular breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers. The orzo can be swapped with gluten-free pasta like rice or quinoa pasta for a tasty alternative!
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stove or in the microwave until warmed through. Just add a splash of chicken broth or cream to return some creaminess!
Can I Add More Vegetables to the Dish?
Definitely! Feel free to add more veggies, like bell peppers, zucchini, or peas, when cooking the orzo. Just ensure they’re chopped small enough so they cook through in the same time as the orzo.
