These baked lemon rosemary chicken meatballs are bursting with fresh flavors! Paired with creamy orzo, this dish is both tasty and cozy—perfect for any meal.
Making meatballs is so much fun! I love how easy it is to combine everything, and the smell of lemon and rosemary fills the kitchen. Serve them warm, and enjoy simple deliciousness!
Key Ingredients & Substitutions
Ground Chicken: The star of your meatballs! Ground turkey is a great alternative if you’re looking for a leaner option. You could even use beef or pork for a richer flavor, but that will change the overall taste a bit.
Panko Breadcrumbs: These give the meatballs nice texture. If you don’t have panko, regular breadcrumbs will work too, but the meatballs may be a bit denser. Gluten-free breadcrumbs are an excellent substitute if you need this dish to be gluten-free.
Heavy Cream: Adds richness to the orzo. For a lighter option, you can use half-and-half or even milk. Coconut milk is a tasty dairy-free alternative, but it will add a subtle coconut flavor.
Fresh Rosemary: This herb is key for flavor! If you can’t find it fresh, dried rosemary works as well—just use about a third of the amount since dried herbs are more potent.
Lemon Zest and Juice: This brightens up the dish! If you’re out of fresh lemons, a splash of bottled lemon juice can substitute, but fresh always tastes best!
How Do You Get the Meatballs Just Right?
Making meatballs can be tricky, but here’s how to nail it! The key is to mix the ingredients with care to keep them tender. Overmixing can lead to tough meatballs. Here’s how:
- Gently mix the ground chicken and dry ingredients until just combined.
- Keep the mixture cold, as room temperature chicken can result in a greasy texture.
- Try not to pack the meatballs too tightly when shaping; airy meatballs will be softer.
Lastly, use an instant-read thermometer to check when they’re done—165°F (75°C) is the magic number for juicy meatballs!
How Can You Ensure the Orzo Turns Out Creamy?
Perfectly creamy orzo requires a bit of attention! Make sure to:
- Stir the orzo frequently while it cooks to prevent it from sticking and to ensure even cooking.
- Add the broth gradually and allow it to absorb before adding more, which helps create that creamy texture.
- Incorporate the cream gradually after removing from the heat for the richest consistency.
By following these tips, your orzo will be wonderfully creamy, complementing the meatballs perfectly!
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Ingredients You’ll Need:
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
For the Creamy Orzo:
- 1 cup orzo pasta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh rosemary, chopped
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Fresh parsley or additional rosemary for garnish
- Juice of 1 lemon
How Much Time Will You Need?
Preparing this dish will take about 15 minutes for setup and a total cook time of roughly 40 minutes. That gives you a total of 55 minutes from start to finish, including baking time. It’s a perfect recipe for a cozy dinner without taking too much time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready when you need to bake the dish.
2. Make the Meatball Mixture:
In a large bowl, add the ground chicken, panko breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped rosemary, parsley, lemon zest, salt, and pepper. Gently mix everything together until just combined. Be careful not to overmix, or the meatballs could become tough!
3. Form Meatballs:
Shape the mixture into meatballs, about 1.5 inches in diameter (the size of a golf ball). You should get around 10-12 meatballs, depending on your preference.
4. Brown the Meatballs:
Heat olive oil in a large oven-safe skillet or pan over medium heat. Carefully add the meatballs and cook for about 3-4 minutes on each side until they’re golden brown. Don’t worry if they’re not fully cooked through; they’ll finish cooking in the oven. Once browned, take them out of the pan and set aside.
5. Prepare the Orzo Base:
In the same skillet, add more olive oil or butter if necessary. Sauté the chopped onion until it becomes translucent, about 4 minutes. Then, add minced garlic and chopped rosemary, cooking for another minute until fragrant.
6. Cook the Orzo:
Add orzo pasta to the skillet, stirring to coat it with the oil and aromatics. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook, stirring occasionally, until the orzo is al dente and most of the broth has been absorbed, around 8-10 minutes.
7. Add Cream and Cheese:
Stir in the heavy cream (or half-and-half), Parmesan cheese, and lemon juice. Season with salt and pepper to taste. The mixture should become creamy, and you’ll notice it thickening up nicely.
8. Add Meatballs Back:
Carefully nestle the browned meatballs back into the creamy orzo mixture. Make sure they’re spaced evenly for nicely rounded baking.
9. Bake:
Transfer the skillet to the preheated oven and bake for 15-20 minutes. Cook until the meatballs reach an internal temperature of 165°F (75°C) and the top is beautifully golden.
10. Serve:
Once out of the oven, garnish with fresh parsley or rosemary and a lively squeeze of lemon if you like. Serve warm and enjoy this delicious meal!
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This recipe combines zesty lemon, fragrant rosemary, and the heartiness of chicken and orzo into a delightful dish that’s sure to impress! The one-pan cooking method makes it simple and keeps the flavors mingling beautifully. Enjoy your cooking adventure!
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great alternative if you’re looking for a leaner protein. The flavor will be slightly different, but it will still work wonderfully in this recipe.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the orzo seems a bit dry.
Can I Make This Recipe Gluten-Free?
Yes! Substitute panko breadcrumbs with gluten-free breadcrumbs, and make sure your chicken broth is gluten-free as well. This way, you can enjoy the dish without any gluten concerns!
What Can I Serve With This Dish?
This dish is hearty on its own, but you can serve it with a light salad or steamed vegetables for a refreshing side. A glass of white wine, like Sauvignon Blanc, would also complement the flavors beautifully!
