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Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe
Ash Tyrrell

Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe

The first time I made baked lemon butter chicken meatballs with creamy spinach orzo, I couldn’t believe how comforting and flavorful it turned out. The chicken meatballs were juicy, filled with garlic and lemon, while the orzo was creamy, cheesy, and packed with spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons of salted butter – keeps the meatballs juicy and adds richness to the sauce.
  • 2 garlic cloves minced – gives the meatballs a bold flavor.
  • 1 lemon thinly sliced – infuses the skillet with citrus freshness.
  • 1 pound ground chicken – the base for tender and flavorful meatballs.
  • 1 egg – helps hold everything together.
  • ½ cup panko breadcrumbs – keeps the meatballs light instead of dense.
  • ½ cup freshly grated parmesan cheese – adds nutty richness always grate fresh for best flavor.
  • ½ teaspoon each of onion powder garlic powder, and salt – balances the flavor perfectly.
  • ¼ teaspoon black pepper – enhances all the savory notes.
  • For the Creamy Spinach Orzo:
  • 2 tablespoons butter – makes the orzo creamy.
  • 2 garlic cloves minced – builds a flavorful base.
  • 2 ½ cups chicken broth – provides depth to the orzo.
  • 2 cups milk – gives the sauce its creamy body.
  • 1 pound orzo pasta – small pasta that absorbs flavors beautifully.
  • ½ teaspoon salt – seasons the orzo.
  • ¼ teaspoon black pepper – adds a hint of spice.
  • 2 tablespoons lemon juice – brightens up the dish.
  • ½ cup freshly grated parmesan cheese – adds richness and creaminess.
  • 2 cups of fresh baby spinach – adds color nutrition, and freshness (don’t use frozen; it gets watery).

Method
 

  1. Preheat your oven to 400°F. Thinly slice the lemon and layer it at the bottom of an oven-safe skillet. Melt butter in the skillet, add garlic, and let it sizzle until fragrant. This forms the lemony, buttery base that will flavor the meatballs as they bake.
  2. In a mixing bowl, combine ground chicken, egg, breadcrumbs, parmesan, and seasonings. Mix gently until just combined—overmixing can make the meatballs tough. Shape the mixture into 1-inch meatballs and place them over the lemon butter base.
  3. Slide the skillet into the oven and bake for about 25 minutes. Halfway through, spoon some lemon butter sauce over the meatballs to keep them moist. They should turn golden brown and be cooked through by the end.
  4. While the meatballs are baking, start the orzo. In a large pot, melt butter and sauté garlic until fragrant. Stir in chicken broth, milk, salt, and pepper, then add the orzo. Cover and cook on low heat, stirring occasionally until the orzo is tender. Finish by adding spinach, lemon juice, and parmesan until creamy and smooth.
  5. Spoon the creamy orzo onto plates or a serving dish. Place the golden chicken meatballs on top and drizzle over any leftover lemon butter sauce. Garnish with fresh parsley, lemon zest, or extra parmesan for that final restaurant-style touch.

Notes

  • I avoid overmixing the chicken mixture so the meatballs stay tender.
  • I always use thin lemon slices, as they release flavor without overpowering the dish.
  • I stir the orzo often to prevent sticking and to keep it creamy.
  • I serve it immediately because the flavors are fresh and warm.