Description
This Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo is a flavorful, hearty meal perfect for a comforting dinner. Juicy meatballs infused with lemon zest, rosemary, and Italian spices are baked alongside orzo pasta cooked in white wine and cream, finished with fresh spinach and melted cheese for a luscious, one-dish feast.
Ingredients
Scale
Meatballs
- 1 ½ lb ground chicken, pork, or turkey
- 1 tbsp dijon mustard
- 1 shallot, chopped
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 2 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped lemon peel
- 1 tbsp chopped fresh dill
- Chili flakes, to taste
Orzo and Sauce
- 1 lb dry orzo pasta
- ¼ cup dry white wine
- 2 cups water
- ½ cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to prepare it for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken (or pork/turkey), dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, black pepper, and grated parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Roll the meat mixture into tablespoon-sized balls, forming about 15-16 meatballs total. Place them in a 9×13 inch baking dish. Drizzle with olive oil, then sprinkle chopped lemon peel, fresh dill, and chili flakes evenly over the meatballs.
- Bake Meatballs: Bake in the preheated oven at 450°F for 8-10 minutes until the meatballs begin to get crisp on the outside. Then reduce the oven temperature to 400°F (204°C).
- Add Orzo and Liquids: Spread the dry orzo evenly around the meatballs in the baking dish. Pour 2 cups of water and the dry white wine over the orzo and gently stir to combine. Season with salt and black pepper to taste. Arrange chopped baby spinach evenly over the pasta.
- Bake Pasta and Spinach: Return the dish to the oven at 400°F and bake for 12-15 minutes until the orzo absorbs most of the liquid but retains some moisture.
- Finish with Cream and Cheese: Remove the dish from the oven and gently stir the orzo to combine everything evenly. Mix in the heavy cream or coconut milk, then sprinkle shredded mozzarella or provolone cheese on top.
- Bake to Melt Cheese: Bake the dish for an additional 10 minutes at 400°F until the cheese melts and the sauce bubbles. If excess oil forms on the surface, carefully drain it off.
- Garnish and Serve: Garnish with fresh dill, basil, or microgreens before serving. Serve warm and enjoy this creamy, aromatic dish.
Notes
- Use ground chicken for a leaner option; pork or turkey work well too for different flavors.
- Substitute the heavy cream with full-fat coconut milk to make the dish dairy-free.
- Adjust chili flakes to your preferred spice level or omit for mild flavor.
- For a gluten-free version, substitute orzo with gluten-free pasta shapes.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
