Description
This Baked Lemon Rosemary Chicken Meatballs with Creamy Orzo recipe combines tender chicken meatballs infused with lemon and rosemary flavors, baked to perfection alongside creamy, cheesy orzo pasta and fresh spinach. A delightful one-dish meal that’s simple to prepare and packed with savory herbs and comforting textures.
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: Preheat your oven to 450° F 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, pepper, and grated parmesan cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Roll the mixture into tablespoon-sized meatballs, aiming for about 15-16 pieces. Place them evenly in a 9×13 inch baking dish. Drizzle the olive oil over the meatballs, then sprinkle with chopped lemon peel, fresh dill, and chili flakes to add zesty and herbaceous notes.
- Bake Meatballs: Bake the meatballs at 450° F for 8-10 minutes until they start to develop a crisp exterior. After this initial baking, reduce the oven temperature to 400° F for the next steps.
- Add Orzo and Liquids: To the same baking dish with the partially cooked meatballs, spread the dry orzo pasta evenly around them. Pour 2 cups of water and the dry white wine over the orzo, then gently stir to combine. Season with additional salt and black pepper to taste. Layer the chopped baby spinach on top of the pasta to wilt during baking.
- Bake Pasta and Spinach: Return the baking dish to the oven at 400° F and bake for 12-15 minutes. This allows the orzo to absorb most of the liquid while the spinach softens, but there should still be a little moisture left to keep the dish creamy.
- Finish with Cream and Cheese: Remove the dish from the oven and gently stir the orzo mixture to distribute ingredients evenly. Stir in the heavy cream or canned full fat coconut milk to add a rich creaminess. Then sprinkle shredded mozzarella or provolone cheese uniformly over the top.
- Bake to Melt Cheese: Place the dish back into the oven and bake for an additional 10 minutes until the cheese has melted and the sauce bubbles merrily. If any excess oil rises to the surface, carefully drain it off before serving.
- Garnish and Serve: Garnish the dish with fresh dill, basil, or microgreens for a fresh, colorful finish. Serve warm and enjoy this hearty, flavorful one-pan meal!
Notes
- You can substitute ground pork or turkey for the chicken depending on your preference or dietary needs.
- For a dairy-free version, use canned full fat coconut milk instead of heavy cream and omit the cheese or use a plant-based cheese alternative.
- Ensure not to overbake the meatballs initially to keep them juicy inside.
- Adjust chili flakes amount to control the heat level according to your taste.
- White wine adds flavor depth; if avoiding alcohol, substitute with additional water or chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
