Lemon Garlic Chicken Meatballs with Creamy Orzo
A delightful dish featuring zesty lemon and garlic flavored chicken meatballs tossed with creamy orzo, perfect for busy weeknights or cozy family dinners.
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.
Notes
This dish pairs wonderfully with a light salad or crusty bread. 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 with chicken broth or water to prevent the orzo from drying out.