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.
Ingredients
Scale
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)
Instructions
- Heat oven to 450°F, preparing a 9×13-inch baking dish for culinary magic.
- 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.
- 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.
- 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.
- Bake 12-15 minutes until pasta absorbs most liquid, maintaining slight sauciness.
- Gently fold pasta, incorporate cream, then generously dust with cheese. Return to oven for 10 minutes until cheese melts and sauce bubbles provocatively.
- 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