Lemon Garlic Chicken Meatballs Orzo (Print Version)
# Ingredients:
→ For the Chicken Meatballs
01 -
1 lb ground chicken
02 -
1/2 cup breadcrumbs (preferably panko)
03 -
1/4 cup grated Parmesan cheese
04 -
1 large egg
05 -
2 garlic cloves, minced
06 -
Zest of 1 lemon
07 -
1 tbsp lemon juice
08 -
1/4 tsp red pepper flakes (optional)
09 -
Salt and pepper to taste
10 -
2 tbsp fresh parsley, chopped (optional)
11 -
1 tbsp olive oil (for cooking)
→ For the Creamy Orzo
12 -
1 cup orzo pasta
13 -
1 tbsp olive oil or butter
14 -
2 cloves garlic, minced
15 -
1 cup chicken broth
16 -
1/2 cup heavy cream
17 -
1/2 cup grated Parmesan cheese
18 -
Salt and pepper to taste
19 -
Fresh parsley for garnish (optional)
20 -
Lemon wedges for serving (optional)
# Instructions:
01 -
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well without overworking
02 -
Using your hands, shape the mixture into 1-inch meatballs
03 -
Heat olive oil in a large skillet over medium heat. Cook meatballs for 7-9 minutes, turning occasionally until browned and cooked through. Set aside
04 -
In same skillet, add more oil if needed and sauté garlic for 1 minute. Add orzo and toast for 2-3 minutes, stirring frequently
05 -
Pour in chicken broth and simmer for 8-10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed
06 -
Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Cook for 2 minutes until thickened
07 -
Return meatballs to skillet, gently mix with creamy orzo. Simmer 3-4 minutes to heat through. Serve with parsley and lemon wedges
# Notes:
01 -
Add spinach or kale at the end for extra nutrition
02 -
Substitute heavy cream with half-and-half for a lighter option
03 -
Add more broth if orzo gets too dry while cooking