These baked lemon rosemary chicken meatballs are bursting with flavor and are super easy to make! They pair perfectly with creamy orzo for a meal that feels like a hug on a plate.
I love how the bright lemon and herby rosemary make every bite refreshing. Plus, who can resist that creamy orzo? It’s like a party for your taste buds! 😋
Key Ingredients & Substitutions
Ground Chicken: This is the star of your meatballs. You can substitute turkey or lean beef if you prefer a different flavor. Just ensure the meat is moist to keep those meatballs juicy!
Bread Crumbs: Regular breadcrumbs work well, or you can use panko for a lighter texture. Gluten-free breadcrumbs are also a great option for those with dietary restrictions.
Fresh Rosemary: I love using fresh rosemary for its bold flavor. If you don’t have fresh, dried rosemary can work in a pinch—just use half the amount since dried herbs are more concentrated.
Heavy Cream: For a lighter version, try using half-and-half or even coconut milk. This won’t have the same richness but will keep it creamy.
How Do You Ensure Perfectly Cooked Meatballs?
Cooking meatballs can be tricky, but here’s a foolproof way to get them juicy and flavorful! First, mix the meat carefully; over-mixing can make them tough. Keep them around 1.5 inches for even cooking.
- Brown them on medium heat, cooking for about 3-4 minutes per side.
- Be gentle when handling them; they can be soft before baking.
- Check for doneness using a meat thermometer; they should reach 165°F (75°C).
How to Make Creamy Orzo that’s not Sticky?
Orzo can clump up if not cooked properly. Here’s how to keep it creamy and smooth. Start by sautéing the orzo in butter for a few minutes to enhance its flavor. When adding the broth, make sure to use a low simmer to prevent it from overcooking.
- Stir occasionally to prevent sticking.
- Add the heavy cream at the right time; stirring helps create a lovely sauce.
- If it gets too thick, just add a splash of broth or water to loosen it up!
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Ingredients You’ll Need:
For The Chicken Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil (for browning)
For The Creamy Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: juice and zest of 1/2 lemon for added brightness
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time and 45 minutes total to prepare, including baking. It’s a wonderful choice for a weekday dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the meatballs.
2. Prepare the Meatball Mixture:
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, finely chopped rosemary, garlic powder, lemon zest, lemon juice, chopped parsley, and a sprinkle of salt and pepper. Mix everything together until well combined, ensuring the flavors are evenly distributed.
3. Form and Brown the Meatballs:
Shape the mixture into small meatballs, about 1.5 inches in diameter. Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs to the pan and brown them on all sides until they are golden, which should take about 3-4 minutes per side. Don’t worry about cooking them through completely at this stage; just get that lovely golden color! Remove the browned meatballs from the pan and set them aside.
4. Cook the Orzo Base:
In the same skillet where you browned the meatballs, add the butter and let it melt. Then, add the orzo and sauté it for 1-2 minutes until it’s slightly toasted. Pour in the chicken broth and heavy cream, stirring everything well. Add the chopped rosemary, a pinch of salt, and pepper, bringing the mixture to a gentle simmer.
5. Bake Together:
Carefully nestle the browned meatballs into the creamy orzo mixture in the skillet, ensuring they are evenly distributed. Transfer the skillet to your preheated oven and bake it uncovered for 20-25 minutes, or until the meatballs are cooked through and the orzo is tender.
6. Finish the Dish:
Once done, remove the skillet from the oven and stir in the grated Parmesan cheese. For a zesty kick, you can add the juice and zest of 1/2 lemon if you like! Garnish with additional fresh parsley and rosemary sprigs for a beautiful presentation.
7. Serve and Enjoy:
Serve the dish hot and enjoy the delightful flavors of lemon and rosemary in these juicy meatballs and creamy orzo!
This recipe is the epitome of comfort food while being fresh and vibrant. A true treat for any day of the week!
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great alternative and will work just as well in this recipe. Just keep in mind that turkey can be a bit leaner, so be sure not to overcook the meatballs to keep them moist.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the orzo and meatballs together in the microwave or on the stovetop, adding a splash of broth or cream if the orzo has thickened.
Can I Make This Dish Ahead of Time?
Yes, you can prep the meatballs and orzo mixture ahead of time. Assemble everything in the skillet and cover it tightly with plastic wrap, then refrigerate. When you’re ready to cook, bake it straight from the fridge, adding a few extra minutes to the baking time.
What Can I Serve This With?
This dish pairs beautifully with a simple side salad or steamed vegetables for added freshness. You could also serve it with crusty bread to soak up the creamy sauce!