Description
This Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo recipe is a flavorful and comforting one-dish meal that combines tender, herb-infused meatballs with a creamy, cheesy orzo pasta. Perfectly baked to achieve a crispy exterior on the meatballs and a luscious sauce-infused pasta, this dish is a delightful blend of zesty lemon, fresh herbs, and rich cheeses.
Ingredients
Scale
Meatballs
- 1 ½ lb ground chicken, pork, or turkey
- 1 tbsp Dijon mustard
- 1 shallot, chopped
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 2 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped lemon peel
- 1 tbsp chopped fresh dill
- Chili flakes, to taste
Orzo & Sauce
- 1 lb dry orzo pasta
- ¼ cup dry white wine
- 2 cups water
- ½ cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Garnish
- Fresh dill, basil, or microgreens
Instructions
- Preheat Oven: Set your oven to 450° F to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken (or pork/turkey), Dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and grated Parmesan cheese. Mix thoroughly until well combined.
- Form Meatballs: Roll the mixture into tablespoon-sized balls, creating about 15-16 meatballs. Place them evenly in a 9×13 inch baking dish. Drizzle with olive oil and sprinkle with chopped lemon peel, fresh dill, and chili flakes.
- Bake Meatballs: Bake the meatballs at 450° F for 8-10 minutes until the exterior begins to crisp. Then reduce the oven temperature to 400° F.
- Add Orzo and Liquids: Spread the dry orzo evenly around the meatballs in the baking dish. Pour 2 cups of water and the dry white wine over the orzo, stirring gently to combine. Season with salt and pepper, then top with chopped baby spinach.
- Bake Orzo Mixture: Return the dish to the oven at 400° F and bake for 12-15 minutes until the orzo absorbs most of the liquid yet remains slightly moist.
- Finish with Cream and Cheese: Remove the dish from the oven and gently stir the orzo. Mix in the heavy cream or coconut milk, then sprinkle shredded mozzarella or provolone cheese over the top.
- Bake to Melt Cheese: Bake for an additional 10 minutes until the cheese melts and the sauce bubbles. If excess oil appears on the surface, carefully drain it off.
- Garnish and Serve: Garnish with fresh dill, basil, or microgreens before serving. Enjoy the dish warm.
Notes
- You can substitute ground chicken with turkey or pork depending on preference.
- For a dairy-free option, use canned coconut milk and vegan cheese alternatives.
- Adjust chili flakes according to your heat tolerance.
- If you prefer, fresh rosemary can replace dried rosemary; use 1 tbsp fresh, finely chopped.
- Make sure not to overbake the orzo to keep it creamy rather than dry.
- White wine can be substituted with extra water or chicken broth if desired.
