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Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo Recipe
Ash Tyrrell

Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo Recipe

I still remember the excitement the first time I made this recipe. The refreshing lemon zest and cozy rosemary mingled so beautifully with the creamy, cheesy orzo. This dish became a quick favorite for its bright flavors and unbeatable comfort.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ lbs ground chicken pork, or turkey: A lean and tender protein option.
  • 1 tbsp Dijon mustard: Adds a subtle tangy kick to the meatballs.
  • 1 shallot chopped: Brings sweetness with a delicate touch of onion flavor.
  • 1 tbsp garlic powder: Keeps it simple while delivering bold flavor.
  • 1 tbsp Italian seasoning and 2 tsp dried rosemary: These herbs provide classic Mediterranean warmth.
  • 1 tsp smoked paprika salt, and black pepper (to taste): Smoked paprika adds depth, while salt and pepper enhance all the flavors.
  • 1 cup grated Parmesan cheese: Freshly grated cheese makes all the difference in taste and texture.
  • 2 tbsp extra virgin olive oil: For moisture and that silky golden finish.
  • 1 tbsp chopped lemon peel and 1 tbsp chopped fresh dill: These bring freshness and brightness to every bite.
  • Chili flakes optional: For a hint of heat.
  • 1 lb dry orzo pasta: The creamy base for our meatballs.
  • ¼ cup dry white wine and 2 cups of water: The wine adds acidity while water cooks the orzo perfectly.
  • ½ cup heavy cream or full-fat coconut milk: Choose your favorite for the ultimate creamy texture.
  • 3 cups baby spinach chopped: Boosts nutrition and adds color.
  • 1 cup shredded mozzarella or provolone cheese: For that irresistible melted topping.

Method
 

  1. Preheat your oven to 450°F. Combine ground chicken, Dijon mustard, chopped shallot, garlic powder, rosemary, Italian seasoning, smoked paprika, Parmesan, salt, and pepper in a mixing bowl. Roll the mixture into 2-inch meatballs and arrange them in a baking dish. Scatter olive oil, lemon peel, dill, and chili flakes (if using) over the top.
  2. Bake the meatballs for about 8–10 minutes. This short bake allows the meatballs to develop a slightly crisp exterior which holds up beautifully when added to the creamy orzo. Reduce the oven temperature to 400°F once done.
  3. Now comes the magic! Stir dry orzo into the dish, nestling it around the meatballs. Pour in white wine and water, ensuring the orzo is evenly moistened. Sprinkle with a little salt and pepper, then add a layer of chopped baby spinach over the top.
  4. Bake for 12–15 minutes, long enough for the orzo to absorb the liquids. Remove from the oven, stir in your choice of cream, and top it all off with a generous sprinkle of shredded mozzarella or provolone cheese. Bake for another 10 minutes until the cheese turns golden and bubbly.
  5. After removing from the oven, garnish with fresh dill or basil to enhance the dish’s vibrant and aromatic appeal. Serve hot and watch everyone dig in with enthusiasm!

Notes

  • Be Gentle with Meatballs: Overmixing can result in dense meatballs, so handle the mixture as little as possible.
  • Flavor Boost: Lightly sauté the shallots before adding them to the mixture for richer flavor.
  • Check the Orzo: Don’t hesitate to add a splash of water or stock mid-bake if the orzo looks too dry.
  • Stay Close: Keep an eye on that cheese towards the end to avoid overbaking it.