Lemon Rosemary Chicken Meatballs & Creamy Orzo : A Mediterranean-Inspired Weeknight Wonder
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo is a Mediterranean-inspired dinner that combines tender, herb-infused chicken meatballs with luxuriously creamy lemon orzo. This restaurant-quality meal comes together in just 30 minutes, making it perfect for busy weeknights or casual entertaining. The bright citrus and aromatic rosemary create an irresistible flavor combination that’s both comforting and fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Low Calorie
Ingredients
- Meatballs: Ground chicken, breadcrumbs, Parmesan, garlic, rosemary, lemon zest and juice, egg, olive oil, salt, pepper
- Creamy Orzo: Orzo pasta, chicken broth, heavy cream, Parmesan, butter, garlic, lemon zest and juice, spinach (optional), parsley
Instructions
- Preheat oven to 400°F; line baking sheet with parchment
- Mix meatball ingredients gently; shape into 1.5-inch balls
- Bake meatballs 20-25 minutes until golden and 165°F internally
- While meatballs bake, sauté garlic in butter; add orzo and toast
- Add broth, simmer 10-12 minutes until orzo is tender
- Stir in cream, Parmesan, lemon zest and juice, spinach
- Serve meatballs nestled in creamy orzo; garnish with parsley
Notes
- Don’t overmix meatball mixture for tender results
- Toast orzo for enhanced nutty flavor
- Use fresh lemon zest for maximum flavor impact
- Meatballs freeze beautifully for up to 3 months
- Orzo thickens when stored; add broth when reheating