Description
Delicious baked lemon rosemary chicken meatballs served with creamy orzo pasta, spinach, and a cheesy topping. This comforting one-dish meal combines flavorful meatballs with tender orzo baked in a luscious sauce with hints of lemon and fresh herbs, perfect for a hearty family dinner.
Ingredients
Units
Scale
Meatballs
- 1 1/2 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
Baking Mixture
- 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
- 1/4 cup dry white wine
- 2 cups water
- 1/2 cup heavy cream or canned full fat coconut milk
- 3 cup baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat Oven: Preheat your oven to 450° F to prepare for baking the meatballs and orzo.
- 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, pepper, and grated parmesan. Mix well to fully incorporate all ingredients. Form the mixture into tablespoon-sized meatballs, approximately 15-16.
- Initial Meatball Bake: In a 9×13 inch baking dish, add the meatballs along with olive oil, chopped lemon peel, fresh dill, and chili flakes. Spread evenly and bake for 8-10 minutes at 450° F until meatballs begin to crisp on the outside.
- Add Orzo and Spinach: Reduce oven temperature to 400° F. To the baking dish with meatballs, add dry orzo pasta. Pour over 2 cups of water and ¼ cup dry white wine. Stir mixture to combine and season with salt and pepper. Evenly layer the chopped baby spinach on top.
- Bake Orzo and Meatballs: Bake uncovered for 12-15 minutes, allowing the orzo to absorb most of the liquid but not completely dry out.
- Add Cream and Cheese: Remove dish from oven and gently stir the orzo and meatballs. Mix in ½ cup of heavy cream (or canned full fat coconut milk). Sprinkle shredded mozzarella or provolone cheese evenly over the top.
- Final Bake: Return the dish to the oven and bake for an additional 10 minutes at 400° F until the cheese melts and the sauce bubbles. Drain excess oil if present on the surface.
- Garnish and Serve: Garnish with fresh dill, basil, or microgreens before serving. Serve hot and enjoy a flavorful, hearty meal.
Notes
- Ground chicken, pork, or turkey can be used interchangeably depending on preference.
- For a dairy-free version, substitute coconut milk for heavy cream and omit the cheese or use a dairy-free alternative.
- Adjust chili flakes according to spice preference.
- Make sure to not overcook the orzo to keep it tender but not mushy.
- Fresh herbs on top add brightness and flavor contrast to the rich dish.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
