These Baked Lemon Rosemary Chicken Meatballs are juicy and full of flavor, with a bright lemon twist and fresh rosemary. They’re perfect tossed with creamy orzo for a lovely meal!
I love how easy these meatballs are to whip up. Pair them with the creamy orzo and you’ve got a dish that’s fancy enough for guests but simple for a weeknight dinner!
Key Ingredients & Substitutions
Ground Chicken: This provides a light flavor and is lean protein. If you’re looking for alternatives, ground turkey works well too for a similar taste. If you’re vegetarian, try swapping in a meat substitute or finely chopped mushrooms.
Fresh Rosemary: Rosemary brings a warm, earthy flavor. If you can’t find fresh rosemary, dried rosemary can be used, but cut the amount in half since dried herbs are stronger. Thyme can be a great substitute too, offering herby notes that fit nicely.
Lemon Zest: This ingredient adds brightness to the meatballs. If you’re out of fresh lemons, try using store-bought lemon zest or lemon juice, but be mindful to adjust the quantity, as zest is more concentrated than the juice.
Orzo Pasta: Orzo pasta is great for its creamy texture, but you can substitute it with any small pasta like ditalini or shells if you prefer. Quinoa can also work well for a gluten-free option – just cook it separately and mix it in.
Heavy Cream: For a lighter option, consider using half-and-half, or for a dairy-free choice, coconut cream or cashew cream is a tasty alternative that adds creaminess.
How Do You Ensure Juicy Meatballs?
Making juicy meatballs is all about moisture and gentle handling. Here are some key tips:
- Use ground chicken that’s not too lean. A little fat helps keep them juicy.
- Don’t overmix the ingredients; mix just enough to combine.
- Make sure your skillet is hot enough before searing. This creates a nice crust, sealing in juices.
- If you’re worried about dryness, consider adding a bit of broth or grated zucchini to the mixture.
Following these simple tips will lead you to tender, flavorful meatballs that pair perfectly with creamy orzo!
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
For the Creamy Orzo:
- 1 cup orzo pasta
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
For Garnish:
- Fresh rosemary sprigs
- Additional lemon zest (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus 25-30 minutes for cooking. Including the initial prep, searing, and baking time, you’ll have a delicious meal ready in about 45-60 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for baking the meatballs and orzo later!
2. Make the Meatball Mixture:
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped rosemary, lemon zest, parsley, salt, and pepper. Mix gently until all the ingredients are well combined; be careful not to overmix, as this can make the meatballs tough.
3. Form the Meatballs:
With your hands, shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. This ensures they cook evenly!
4. Sear the Meatballs:
In an oven-safe large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the meatballs and sear for about 2 minutes on each side until they turn a lovely golden-brown. Once done, remove the skillet from heat while you prepare the next steps.
5. Sauté the Onions and Garlic:
In the same skillet, if needed, add a bit more olive oil and sauté the chopped onion and garlic until they are soft and fragrant, which should take about 3 minutes. This will add great flavor to your dish!
6. Cook the Orzo:
Add the orzo and chopped rosemary to the skillet, stirring to coat the pasta in the oil and aromatics. Then, pour in the chicken broth and bring it to a gentle simmer.
7. Add the Meatballs:
Carefully nestle the browned meatballs into the simmering orzo mixture, ensuring they’re distributed evenly.
8. Cream It Up!
Pour the heavy cream evenly over the meatballs and orzo, then sprinkle grated Parmesan cheese all over the top for that cheesy finish.
9. Bake the Dish:
Transfer the skillet to the preheated oven. Bake uncovered for about 20-25 minutes, or until the orzo is tender and the meatballs are fully cooked (the internal temperature should read 165°F/74°C).
10. Add the Finishing Touch:
If you’d like a golden top, you can turn on the broil setting for the last 2-3 minutes—just keep an eye on it to avoid burning!
11. Serve and Enjoy:
Remove the skillet from the oven and let it rest for a few minutes before serving. Top with fresh rosemary sprigs and additional lemon zest if desired.
Enjoy this comforting and flavorful baked dish combining juicy lemon-rosemary chicken meatballs and creamy, cheesy orzo cooked together for a delightful one-pan meal!
Can I Use Ground Turkey Instead of Chicken?
Yes, ground turkey works as a great substitute for ground chicken and will yield a similar result in flavor and texture!
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free breadcrumbs and ensure your chicken broth is gluten-free. The orzo can be substituted with gluten-free pasta or quinoa as well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of chicken broth if needed to maintain moisture.
Can I Freeze the Meatballs?
Yes, you can freeze the uncooked meatballs before baking! Place them on a baking sheet until frozen, then transfer to a freezer bag. When ready to cook, you can bake them directly from frozen, just add a few extra minutes to the cooking time.
