Description
This Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo recipe combines juicy, flavorful meatballs with a rich, cheesy orzo pasta baked in a creamy sauce. Infused with fresh herbs like rosemary, dill, and lemon peel, this comforting one-dish meal is easy to prepare and perfect for a family dinner or entertaining guests.
Ingredients
Units
Scale
Meatballs
- 1 1/2 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 and Cream Sauce
- 1 lb dry orzo pasta
- 1/4 cup dry white wine
- 1/2 cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat the Oven: Set your oven to 450° F to get it ready 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 to combine all ingredients.
- Form Meatballs: Roll the mixture into tablespoon-sized balls, aiming for about 15-16 meatballs in total. Place them in a 9×13 inch baking dish. Drizzle the olive oil, sprinkle the chopped lemon peel, fresh dill, and chili flakes over the meatballs.
- Bake Meatballs: Bake the meatballs at 450° F for 8-10 minutes until they start to get crisp on the outside. Then reduce the oven temperature to 400° F.
- Add Orzo and Liquids: To the same baking dish with the meatballs, spread the dry orzo evenly. Pour 2 cups of water and the dry white wine over the orzo, and stir gently to combine. Season with salt and black pepper to taste. Arrange the chopped baby spinach on top of the pasta.
- Bake Pasta and Spinach: Return the dish to the oven at 400° F and bake for 12-15 minutes until most of the liquid is absorbed by the orzo, but some moisture remains.
- Finish with Cream and Cheese: Remove the dish from the oven, stir the orzo gently to mix things evenly, then mix in the heavy cream or coconut milk. Sprinkle the shredded mozzarella or provolone cheese on top.
- Bake to Melt Cheese: Bake the dish for an additional 10 minutes until the cheese melts and the sauce bubbles. If excess oil forms on top, carefully drain it off.
- Garnish and Serve: Garnish with fresh dill, basil, or microgreens before serving. Enjoy warm!
Notes
- You can substitute ground chicken with pork or turkey based on preference.
- If you prefer a dairy-free version, use canned full fat coconut milk and omit cheese or use a dairy-free alternative.
- Make sure not to overbake the orzo; it should be tender but not mushy.
- Adjust chili flakes according to your heat preference.
- Fresh herbs on top brighten the dish and add fresh flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
