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Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

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4.3 from 20 reviews

This dish features tender baked lemon rosemary chicken meatballs paired with creamy, cheesy orzo pasta. Infused with aromatic herbs like rosemary, dill, and lemon peel, the meatballs bake to perfection before being combined with orzo and spinach in a luscious white wine and cream sauce. Finished with melted mozzarella and fresh herbs, this hearty yet elegant meal is perfect for a comforting family dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 1 1/2 pounds ground chicken, pork, or turkey
  • 1 tablespoon Dijon mustard
  • 1 shallot, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped lemon peel
  • 1 tablespoon chopped fresh dill
  • Chili flakes, to taste

Orzo & Sauce

  • 1 pound 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

  1. Preheat and Prepare Meatball Mixture: Preheat the oven to 450° F. In a large bowl, combine the ground meat (chicken, pork, or turkey), Dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and grated Parmesan cheese. Mix well until all ingredients are thoroughly incorporated. Roll the mixture into tablespoon-sized meatballs, yielding approximately 15-16 meatballs.
  2. Bake the Meatballs Initially: Place the meatballs in a 9×13 inch baking dish. Add the extra virgin olive oil, chopped lemon peel, fresh dill, and chili flakes, tossing gently to coat evenly. Bake in the preheated oven for 8-10 minutes until the meatballs begin to crisp on the outside.
  3. Add Orzo and Spinach: Reduce the oven temperature to 400° F. Add the dry orzo pasta around and in between the meatballs in the baking dish. Pour over 2 cups of water and the dry white wine. Stir gently to combine and season with salt and pepper as needed. Evenly distribute the chopped baby spinach on top of the mixture. Return the dish to the oven and bake for 12-15 minutes, until the orzo has absorbed most of the liquid but is still moist.
  4. Finish with Cream and Cheese: Remove the dish from the oven and stir the orzo and meatballs gently to combine well. Mix in the heavy cream or canned full fat coconut milk. Sprinkle shredded mozzarella or provolone cheese evenly over the top. Return to the oven for an additional 10 minutes, baking until the cheese is melted, bubbly, and beginning to brown. If there is excess oil on the surface, carefully drain it off.
  5. Garnish and Serve: Once baked, garnish the dish with fresh dill, basil, or microgreens before serving. Serve warm for a comforting and flavorful meal.

Notes

  • You can use ground chicken, pork, or turkey depending on your preference or what you have on hand.
  • If you prefer a dairy-free version, substitute heavy cream with full fat coconut milk and skip or use a vegan cheese alternative.
  • Adjust chili flakes according to your preferred spice level.
  • For a lower fat option, use low-fat cheese and reduce olive oil to 1 tablespoon.
  • If you don’t have white wine, substitute with chicken broth or more water plus a squeeze of lemon juice for acidity.
  • Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/baked-lemon-rosemary-chicken-meatballs-and-creamy-orzo-recipe/