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Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo

Juicy Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo

Enjoy Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo, a quick and customizable dinner recipe blending zesty flavors with comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with ground turkey or pork
  • 1 tablespoon Dijon Mustard Optional
  • 1 medium Shallot Finely chopped
  • 1 teaspoon Garlic Powder Can use fresh garlic if preferred
  • 1 teaspoon Italian Seasoning Can substitute with individual herbs
  • 1 teaspoon Dried Rosemary Fresh rosemary enhances flavor
  • ½ teaspoon Smoked Paprika Optional
  • 1 teaspoon Salt To taste
  • ½ teaspoon Pepper To taste
  • ¼ cup Grated Parmesan Cheese Can replace with nutritional yeast
  • 1 tablespoon Extra Virgin Olive Oil Or melted butter
  • 1 teaspoon Lemon Peel Can use fresh lemon juice
  • 1 tablespoon Fresh Dill Optional - can substitute with parsley
  • ¼ teaspoon Chili Flakes Adjust to taste
For the Creamy Orzo
  • 1 cup Dry Orzo Pasta Can substitute with quinoa or rice
  • 2 cups Water Or broth for richer flavor
  • ½ cup Dry White Wine Or additional broth
  • 2 cups Baby Spinach Optional
  • ½ cup Heavy Cream Coconut milk for dairy-free
  • 1 cup Shredded Mozzarella Cheese Can substitute with dairy-free cheese

Equipment

  • baking dish
  • mixing bowl
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C).
  2. In a large mixing bowl, combine the ground chicken, Dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and Parmesan cheese. Mix gently to combine.
  3. Roll the mixture into 15-16 tablespoon-sized meatballs and place in a baking dish. Drizzle with olive oil and sprinkle with lemon peel, dill, and chili flakes.
  4. Bake for 8-10 minutes, or until the edges are crisp and golden brown.
  5. Reduce oven heat to 400°F (200°C). Add dry orzo, water, and white wine to the baking dish. Stir to combine and season with salt and pepper. Add baby spinach.
  6. Return to the oven and bake for 12-15 minutes, until orzo absorbs the liquids and becomes creamy.
  7. Stir in heavy cream and mozzarella cheese. Bake for another 10 minutes until cheese is melted and bubbly.
  8. Remove from oven and let cool slightly before serving. Garnish with additional dill or fresh basil.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 42gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 850mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 280mgIron: 2mg

Notes

For best results, mix gently, bake meatballs separately, and check orzo doneness for perfect creamy consistency.

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