Print

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo: A Flavorful One-Pan Wonder

Baked Lemon Rosemary Chicken Meatballs
Print Recipe

This comforting and flavorful dish combines tender lemon rosemary chicken meatballs with creamy orzo pasta, spinach, and a hint of cheese. It’s a one-pan wonder that’s perfect for weeknight dinners or entertaining guests. The bright citrus and herb flavors pair beautifully with the rich, creamy orzo. Plus, it’s easy to customize with your favorite protein or dairy-free alternatives!

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, to taste
▢ 1 cup grated Parmesan cheese
▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon chopped lemon peel (zest)
▢ 1 tablespoon chopped fresh dill
▢ 1/2 teaspoon chili flakes (optional)
▢ 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:
    Preheat the oven to 450°F (232°C).
  2. Prepare the Meatballs:
    In a large bowl, combine the ground chicken, Dijon mustard, shallot, garlic powder, Italian seasoning, rosemary, smoked paprika, salt, pepper, and Parmesan cheese. Mix gently until just combined. Roll the mixture into tablespoon-sized meatballs (about 15-16 meatballs).
  3. Bake the Meatballs:
    In a 9×13-inch baking dish, toss the meatballs with olive oil, lemon peel, fresh dill, and chili flakes. Bake for 8-10 minutes, or until the meatballs are just starting to crisp. Reduce the oven temperature to 400°F (204°C).
  4. Add the Orzo:
    Remove the baking dish from the oven and add the dry orzo. Pour in 2 cups of water and the white wine, stirring to combine. Season with salt and pepper. Place the chopped spinach on top.
  5. Bake the Orzo:
    Bake for 12-15 minutes, or until most of the liquid has been absorbed by the pasta but it’s still slightly saucy.
  6. Add Cream and Cheese:
    Stir the orzo and meatballs together, then mix in the heavy cream. Sprinkle the shredded cheese evenly over the top. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
  7. Serve:
    If there’s excess oil on top, carefully drain it off. Garnish with fresh dill, basil, or microgreens. Serve warm and enjoy!

Notes

  • Meatball Texture: For tender meatballs, avoid overmixing the meat mixture. Gently combine the ingredients until just incorporated.
  • Orzo Doneness: Keep an eye on the orzo during baking to ensure it doesn’t dry out. Add a splash of water or broth if needed.
  • Dairy-Free Option: Substitute heavy cream with canned full-fat coconut milk and use a dairy-free cheese alternative.
  • Fresh Herbs: If you have fresh rosemary, use 1 tablespoon chopped instead of dried for a more vibrant flavor.

Nutrition

Find it online: https://recipes.gernarb.com/baked-lemon-rosemary-chicken-meatballs-and-creamy-orzo-a-flavorful-one-pan-wonder/