Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe is a delightful dish that brings zesty flavors to your dinner table. It’s simple to make and perfect for busy weeknights or a cozy family dinner. The combination of juicy chicken meatballs infused with lemon and garlic, tossed with creamy orzo, is sure to impress everyone.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 550
Protein: 27g
Carbohydrates: 60g
Fat: 24g
Fiber: 3g
Sugar: 1g
Sodium: 600mg
Why Make Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
This Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe is not just delicious but also a nutritious choice for any meal. Ground chicken provides lean protein, while the creamy orzo adds a satisfying texture. It’s a versatile dish, allowing you to customize flavors and ingredients based on your preferences. Plus, it comes together quickly, making it ideal for hectic days when you still want to enjoy a home-cooked meal.
How to Make Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe Step by Step
Ingredients
For the Chicken Meatballs:
1 lb ground chicken
1/2 cup breadcrumbs (preferably panko)
1/4 cup grated Parmesan cheese
1 large egg
2 garlic cloves, minced
Zest of 1 lemon
1 tbsp lemon juice
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
2 tbsp fresh parsley, chopped (optional)
1 tbsp olive oil (for cooking)
For the Creamy Orzo:
1 cup orzo pasta
1 tbsp olive oil or butter
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Lemon wedges for serving (optional)
Directions
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix until well combined, being careful not to overwork the mixture. Using your hands, form the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook for 7-9 minutes, turning occasionally to brown on all sides. Once cooked through, transfer to a plate and set aside.
In the same skillet, add a bit more oil or butter if needed. Sauté the minced garlic for 1 minute until fragrant. Add the orzo pasta and toast it for 2-3 minutes, stirring frequently. Pour in the chicken broth and bring to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Let it cook for an additional 2 minutes to thicken. Add the meatballs back to the skillet, gently mixing them into the creamy orzo. Simmer for an additional 3-4 minutes to heat everything through. Serve with fresh parsley and lemon wedges on the side.
How to Serve Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
This dish pairs wonderfully with a light salad, like a Greek salad or a simple arugula salad dressed with lemon vinaigrette. For an extra touch, serve it alongside crusty bread to soak up the creamy goodness. You could also drizzle your favorite hot sauce on top for a bit of heat if desired.
How to Store Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to prevent the orzo from drying out. If you want to keep it for longer, you can freeze meatballs separately from the orzo. Thaw in the refrigerator before reheating.
Expert Tips for Cooking Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
- Use freshly grated Parmesan for the best flavor and creaminess in your orzo.
- Don’t overmix the meatball mixture to ensure they stay tender.
- Experiment with different herbs like basil or oregano for a customized flavor profile.
Delicious Variations of Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
- For a spicy kick, add more red pepper flakes or a splash of hot sauce to the meatball mixture.
- Swap out the ground chicken for turkey or even a vegetarian alternative such as lentils for a meat-free version.
- Try adding assorted vegetables like spinach or peas into the orzo for extra nutrition and flavor.
Frequently Asked Questions about Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe
What can I substitute for orzo?
You can use any small pasta, such as couscous or even rice, if you prefer.
Can I make this dish ahead of time?
Absolutely! You can prepare the meatballs and orzo separately and assemble them just before serving.
How can I adjust the creaminess?
If you prefer a lighter version, use half-and-half or low-fat milk instead of heavy cream.
Conclusion
Don’t miss out on trying the Lemon Garlic Chicken Meatballs with Creamy Orzo Recipe. The zesty flavors, along with the creamy texture, make it a dish that’s both comforting and flavorful. It’s an easy recipe that you can whip up any day of the week and enjoy the delicious results!
Lemon Garlic Chicken Meatballs with Creamy Orzo
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese Freshly grated is best for flavor
- 1 large egg
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional) For a spicy kick
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil (for cooking)
For the Creamy Orzo
- 1 cup orzo pasta
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix until well combined, being careful not to overwork the mixture. Using your hands, form the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook for 7-9 minutes, turning occasionally to brown on all sides. Once cooked through, transfer to a plate and set aside.
Cooking
- In the same skillet, add a bit more oil or butter if needed. Sauté the minced garlic for 1 minute until fragrant.
- Add the orzo pasta and toast it for 2-3 minutes, stirring frequently. Pour in the chicken broth and bring to a simmer.
- Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Let it cook for an additional 2 minutes to thicken.
- Add the meatballs back to the skillet, gently mixing them into the creamy orzo. Simmer for an additional 3-4 minutes to heat everything through.
Serving
- Serve with fresh parsley and lemon wedges on the side.
