Go Back
–+ servings
Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo

Juicy Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo

This Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo is a comforting, family-friendly dish bursting with flavor, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken or ground turkey or pork
  • 2 tablespoon Dijon Mustard or yellow mustard
  • 1 medium Shallot finely chopped, or regular onion
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 tablespoon Italian Seasoning or homemade with oregano, basil, and thyme
  • 1 tablespoon Dried Rosemary or fresh rosemary at a 3:1 ratio
  • 1 teaspoon Smoked Paprika or regular paprika
  • to taste Salt
  • to taste Pepper
  • ½ cup Grated Parmesan or Pecorino
For the Orzo
  • 2 tablespoon Extra Virgin Olive Oil or avocado oil
  • 1 tablespoon Lemon Peel or fresh lemon juice
  • 1 tablespoon Fresh Dill or tarragon
  • ¼ teaspoon Chili Flakes optional
  • 1 cup Orzo Pasta or couscous or quinoa
  • 1 cup Heavy Cream or full-fat coconut milk
  • 1 cup Shredded Mozzarella or Provolone Cheese or any melting cheese

Equipment

  • mixing bowl
  • baking dish
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C) and line a baking dish with parchment paper.
  2. In a large mixing bowl, combine ground chicken, Dijon mustard, finely chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and grated Parmesan.
  3. Roll the mixture into tablespoon-sized meatballs and place them in the prepared baking dish. Drizzle with olive oil, then sprinkle with lemon peel, fresh dill, and chili flakes.
  4. Bake for 8–10 minutes until golden brown.
  5. Lower the oven temperature to 400°F (204°C), add orzo pasta and water to the dish, stir well, and season with salt and pepper.
  6. Add fresh spinach on top and bake for an additional 12–15 minutes.
  7. Remove from the oven, stir in heavy cream and sprinkle with shredded mozzarella cheese. Return to the oven for another 10 minutes.
  8. Let cool slightly before serving. Garnish with fresh dill or basil.

Nutrition

Serving: 1meatballCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to preserve flavor and texture.

Tried this recipe?

Let us know how it was!