These baked lemon rosemary chicken meatballs are bursting with flavor! Juicy meatballs made from chicken are paired with creamy orzo, creating a dish that feels fancy but is super easy to make.
Honestly, who doesn’t love a meal that has it all? Zesty lemon, fragrant rosemary, and creamy pasta—it’s like a hug on your plate! I love serving this dish with a sprinkle of extra herbs for that fancy touch.
Key Ingredients & Substitutions
Ground Chicken: This is the base for your meatballs. If you’re looking for a leaner option, try ground turkey instead. For a richer flavor, ground beef can also work, but the cooking time might vary slightly.
Bread Crumbs: These help bind the meatballs. You can use panko breadcrumbs for extra crunch. If you’re gluten-free, swap them for gluten-free breadcrumbs made from rice or nut flour.
Parmesan Cheese: Adds a nice depth of flavor. If you want a lighter option, consider using nutritional yeast for a cheesy flavor without the dairy. For a different taste, try using Asiago or Pecorino Romano.
Orzo Pasta: The creamy element here! If you don’t have orzo, you could substitute with small shell pasta or even rice. Just adjust the cooking time according to the pasta or rice used.
Heavy Cream: For that rich texture, but you can opt for half-and-half or even whole milk if you’re looking to keep it lighter. For dairy-free, use coconut milk or a plant-based cream.
How Do I Make Sure My Meatballs Are Tender?
One of the secrets to tender meatballs is to mix the ingredients just until combined. Overmixing can make them tough. Here’s how to get it right:
- Combine all ingredients gently with your hands or a spoon until they’re just mixed. Don’t worry about perfection!
- Shape the meatballs by rolling them between your palms, but don’t press too hard. A gentle hand keeps them fluffy.
- When browning, use medium heat and give them space in the skillet, so they brown evenly without steaming.
Following these steps will help keep your meatballs light and juicy. Enjoy cooking!
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for browning)
For the Creamy Orzo:
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lemon (plus extra lemon slices for baking)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and an additional 30 minutes for cooking and baking. By the end of this delightful cooking process, you’ll have a beautiful and savory dish ready to serve!
Step-by-Step Instructions:
1. Prepping the Oven:
Start off by preheating your oven to 375°F (190°C). This ensures your meatballs will cook evenly and thoroughly.
2. Make the Meatballs:
In a large bowl, mix together the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped rosemary, parsley, lemon zest, salt, and pepper. Use your hands or a spoon to combine everything gently—avoid overmixing to keep them tender.
3. Shape the Meatballs:
With clean hands, shape the mixture into golf ball-sized meatballs, aiming for about 12 meatballs total. Place them on a plate for easy transfer to the skillet.
4. Brown the Meatballs:
Heat the olive oil in a large oven-safe skillet over medium heat. Carefully add the meatballs to the skillet and let them brown on all sides for about 2-3 minutes. Once browned, take the skillet off the heat.
5. Prepare the Orzo:
In the same skillet, add the orzo pasta, chicken broth, lemon juice, chopped rosemary, and parsley. Stir everything gently but well to combine the flavors.
6. Add Lemon Slices:
For an extra burst of flavor and a pop of color, nestle lemon slices among the meatballs in the skillet.
7. Bake It:
Transfer the skillet to your preheated oven and bake for 18-20 minutes until the meatballs are fully cooked and the orzo is tender.
8. Add Creaminess:
Once baked, remove the skillet from the oven. Stir in the heavy cream, butter, and extra grated Parmesan cheese into the orzo mixture. Season it with salt and pepper to suit your taste.
9. Broil for Extra Crispiness:
For that golden, slightly charred look, place the skillet back under the broiler for 2-3 minutes, keeping a close eye on it.
10. Final Touches:
Remove the skillet from the oven again and garnish with additional fresh rosemary or parsley, if you’d like. It adds a fresh touch!
11. Serve and Enjoy:
Serve the warm, creamy orzo alongside the zesty chicken meatballs on a plate. Enjoy every delicious bite!
Bon appétit! You just made a delightful dish that’s sure to impress!
Can I Use Ground Turkey Instead of Chicken?
Absolutely! Ground turkey is a great substitute and will bring a slightly different flavor. Just keep an eye on the cooking time, as it can vary slightly based on the fat content.
What If I Don’t Have Fresh Herbs?
No problem! You can use dried herbs instead. Generally, use about one-third of the amount called for in the recipe since dried herbs are more potent. For example, 1 teaspoon of dried rosemary can replace 1 tablespoon of fresh rosemary.
How to Reheat Leftovers?
To reheat, simply place the meatballs and orzo in a skillet over low heat, adding a splash of chicken broth or cream to keep everything moist. Stir occasionally until warmed through. Alternatively, you can microwave it in a covered dish, stirring halfway through for even heating.
Can This Dish Be Made Ahead of Time?
Yes! You can prepare the meatballs and orzo in advance, store them separately in airtight containers, and keep them in the fridge for up to 2 days. Just reheat before serving—adding the cream just before serving will help keep the sauce fresh!