A delicious recipe for Baked Lemon Rosemary Chicken Meatballs served over creamy orzo, perfect for a comforting meal.
Author:Isabella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Boiling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup frozen peas
1/4 cup grated Parmesan cheese (for orzo)
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, 1/4 cup Parmesan cheese, parsley, rosemary, garlic powder, onion powder, salt, pepper, egg, lemon zest, and lemon juice. Mix until just combined.
Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes, or until cooked through and golden brown.
While the meatballs are baking, bring a medium pot of chicken broth to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes.
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream, frozen peas, and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
Serve the meatballs over the creamy orzo, garnished with fresh parsley.
Notes
For a lighter version, substitute ground turkey for ground chicken.
Add sautéed spinach or kale to the orzo for extra nutrients and flavor.