Description
These Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo combine juicy, flavorful meatballs with tender orzo pasta in a luscious, creamy sauce. Infused with fresh herbs, lemon zest, and a blend of spices, this dish is baked to perfection for a comforting and elegant meal perfect for weeknight dinners or entertaining guests.
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 and Sauce
- 1 lb dry orzo pasta
- ¼ cup dry white wine
- 3 cups water
- ½ cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat Oven: Set your oven to 450° F to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken (or pork/turkey), dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, black pepper, and grated parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs and Prepare Baking Dish: Roll the mixture into tablespoon-sized balls, making about 15-16 meatballs in total. Place them in a 9×13 inch baking dish. Drizzle the olive oil over the meatballs, then sprinkle with chopped lemon peel, fresh dill, and chili flakes.
- Bake Meatballs Initially: Bake the meatballs in the preheated oven at 450° F for 8-10 minutes until they start crisping 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 around them. Pour 2 cups of water and the dry white wine over the orzo, gently stirring to combine. Season with salt and black pepper to taste. Arrange the chopped baby spinach on top of the orzo.
- Bake Orzo and Spinach: Return the dish to the oven at 400° F and bake for 12-15 minutes until the orzo absorbs most of the liquid but retains some moisture.
- Add Cream and Cheese: Remove the dish from the oven and gently stir the orzo to mix evenly. Mix in the heavy cream or coconut milk. Sprinkle shredded mozzarella or provolone cheese on top.
- Final Bake: Bake the dish for an additional 10 minutes at 400° F until the cheese melts and the sauce bubbles. If excess oil rises to the top, carefully drain it off before serving.
- Garnish and Serve: Garnish with fresh dill, basil leaves, or microgreens for added freshness and flavor. Serve warm and enjoy your savory meal!
Notes
- For a dairy-free option, use coconut milk instead of heavy cream and omit parmesan cheese or use a vegan alternative.
- You can substitute ground turkey or pork depending on preference or availability.
- If you prefer a spicier dish, increase the amount of chili flakes to taste.
- Make sure not to overcook the orzo pasta during baking to keep it tender but not mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
