The Perfect Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

Tender and aromatic, these baked lemon rosemary chicken meatballs dance with zesty Mediterranean flavors.

The subtle hints of fresh rosemary weave through delicate ground chicken, creating a light yet satisfying protein.

Creamy orzo provides the perfect companion to these succulent meatballs, offering a smooth and comforting base.

Fresh lemon zest brightens each bite, adding a vibrant citrus note that cuts through the richness.

Herbs and spices mingle seamlessly, transforming simple ingredients into an elegant meal.

Quick to prepare and bursting with flavor, this dish promises a delightful culinary experience that will have everyone asking for seconds.

Savor every forkful of this irresistible combination that brings restaurant-quality comfort right to your dinner table.

Baked Lemon Rosemary Chicken Meatballs – Why Try This

• Quick and Easy Meal Prep: Whip up a delicious, restaurant-quality dinner in under an hour with minimal kitchen skills required.
• One-Pan Wonder: Streamline your cooking process by using a single baking dish, reducing cleanup time and making weeknight dinners a breeze.
• Flavor-Packed Ingredients: Combine zesty lemon, aromatic rosemary, and creamy parmesan to create a mouthwatering dish that tantalizes your taste buds with every bite.
• Versatile Comfort Food: Perfectly suitable for family dinners, casual gatherings, or a cozy meal that satisfies both adults and kids with its comforting yet sophisticated flavor profile.

All Ingredients For Chicken Meatballs And Orzo

• Chicken: Lean ground meat serves as the primary protein for the meatballs.
• Parmesan Cheese: Adds rich flavor and helps bind the meatballs together.

• Dijon Mustard, Shallot, Garlic Powder, Italian Seasoning, Rosemary, Paprika, Salt, Pepper: Create a complex and aromatic flavor profile for the meatballs.

• Olive Oil, Lemon Peel, Dill, Chili Flakes: Provide additional layers of flavor and help with moisture and texture.

• Dry Orzo, Water, White Wine: Form the base for cooking the pasta and creating a sauce.

• Spinach, Heavy Cream, Cheese: Add nutrition, creaminess, and a final rich layer to the dish.

• Fresh Dill, Basil, Micro Greens: Provide a fresh, bright finish to the completed dish.

Step-By-Step For Lemon Chicken Meatballs

Step 1: Prepare Meatball Mixture

• Ground chicken
• Dijon mustard
• Minced shallot
• Garlic powder
• Italian seasoning
• Fresh rosemary
• Paprika
• Salt
• Black pepper
• Grated parmesan

Thoroughly mix all ingredients until well blended.

Gently roll the mixture into small meatballs, creating about 15-16 bite-sized portions.

Step 2: Initial Baking Process

• Olive oil
• Lemon peel
• Fresh dill
• Chili flakes

Bake in a preheated oven at 450° F for 8-10 minutes until they start getting crispy.

Reduce oven temperature to 400° F.

Step 3: Add Orzo and Vegetables

• Dry orzo
• Water
• White wine
• Salt and pepper

Stir everything together, then layer fresh spinach on top.

Bake for 12-15 minutes until most of the liquid is absorbed by the pasta.

Step 4: Final Cheese and Herb Finish

Gently stir the pasta, then mix in heavy cream.

Sprinkle cheese over the top and bake for an additional 10 minutes until the cheese melts and sauce bubbles.

If excess oil appears, carefully drain it off.

Garnish with fresh dill, basil, or microgreens before serving.

Chef’s Tips For Baked Chicken Meatballs

• Use a tablespoon measure or small cookie scoop to ensure uniform meatball sizes, which helps them cook evenly and look professionally prepared.
• Grate fresh parmesan instead of using pre-shredded cheese for deeper, more authentic taste and better melting properties in the dish.
• Don't overwork the meat mixture when combining ingredients; mix gently to keep the chicken tender and moist during baking.
• Use fresh rosemary and dill when possible, as they provide more vibrant flavor compared to dried herbs and elevate the overall taste profile.
• Choose a dry white wine like pinot grigio or sauvignon blanc that complements the lemon and herb notes without overpowering the delicate chicken meatballs.

Lemon Rosemary Chicken: Fun Variations

• Gluten-Free Option: Replace orzo with cauliflower rice or quinoa for a low-carb, gluten-free alternative that maintains the dish's creamy texture and flavor profile.
• Mediterranean Veggie Swap: Substitute chicken with plant-based meatballs made from lentils or chickpeas, adding a protein-packed vegetarian version with similar Mediterranean seasonings.
• Dairy-Free Adaptation: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese, creating a lactose-free version that preserves the rich, creamy consistency.
• Spicy Herb Variation: Increase chili flakes and add smoked paprika for a bolder, more intense flavor, incorporating fresh jalapeños or serrano peppers for extra heat.

Serve Chicken Meatballs With Creamy Orzo

• Party Plate Perfection: Arrange meatballs and orzo on a large platter, garnishing with fresh herbs for a stunning presentation that'll wow dinner guests.
• Zesty Side Companions: Serve alongside a crisp green salad or roasted vegetables to complement the dish's bright lemon and rosemary flavors.
• Comfort Meal Upgrade: Pair with a chilled white wine like Pinot Grigio or a light sauvignon blanc to enhance the meal's delicate herbal notes.
• Leftover Magic: Store in an airtight container for next-day lunch, where flavors will have intensified and become even more delicious.

Storing Lemon Rosemary Chicken Meatballs and Orzo

• Store leftover meatballs and orzo in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Place meatballs and orzo in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.
• Spread meatballs and orzo in a baking dish. Add a splash of water or broth to prevent drying. Cover with foil and warm at 350°F for 10-15 minutes, stirring midway.

FAQs

• What are the key herbs in this recipe?

Rosemary and dill are the primary herbs, adding fresh, aromatic flavors to the chicken meatballs and orzo dish.

• Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute and will work perfectly with the same seasonings and cooking method.

• Is this a one-pan meal?

Absolutely! This recipe uses a single 9×13-inch baking dish, making preparation and cleanup super easy and convenient.

• How spicy are the meatballs?

The chili flakes provide a very mild heat, adding just a subtle kick without overwhelming the other delicate flavors in the dish.

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo Recipe

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4.9 from 37 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Savory Baked Lemon Rosemary Chicken Meatballs dance with creamy orzo in this Mediterranean-inspired dish. Herbaceous and zesty flavors blend seamlessly, promising a delightful meal that transports you to sun-kissed Italian kitchens.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds ground chicken
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella or provolone cheese

Seasonings and Aromatics:

• 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
• 1 tablespoon chopped lemon peel
• 1 tablespoon chopped fresh dill
• chili flakes

Additional Ingredients:

• 2 tablespoons extra virgin olive oil
• 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)

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Instructions

1. Heat oven to 450°F, preparing a 9×13-inch baking dish for culinary magic.
2. In a mixing bowl, combine ground chicken with Dijon, shallot, garlic powder, Italian seasoning, rosemary, paprika, salt, pepper, and parmesan. Gently form mixture into uniform tablespoon-sized spherical meatballs.
3. Arrange meatballs in baking dish, drizzle with olive oil, sprinkle lemon peel, dill, and chili flakes. Roast for 8-10 minutes until edges turn golden and crisp. Lower oven temperature to 400°F.
4. Scatter dry orzo around meatballs, pour water and wine over entire dish, stirring to distribute ingredients evenly. Season with additional salt and pepper. Layer fresh spinach across the top.
5. Bake 12-15 minutes until pasta absorbs most liquid, maintaining slight sauciness.
6. Gently fold pasta, incorporate cream, then generously dust with cheese. Return to oven for 10 minutes until cheese melts and sauce bubbles provocatively.
7. If excess oil surfaces, carefully drain. Garnish with fresh dill, basil, or delicate microgreens for a vibrant finish.

Notes

• Ensure even-sized meatballs for consistent cooking by using a small cookie scoop or tablespoon measure.
• Boost flavor intensity by gently massaging herbs and seasonings into ground chicken before forming meatballs.
• Allow some liquid to remain in the dish for a saucy, creamy orzo texture that prevents drying out during final baking.
• Customize protein options by substituting ground chicken with turkey or plant-based alternatives for dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 491 kcal
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 95 mg