Chicken Meatballs with Creamy Lemon Orzo
Tender, juicy, and delicious, these Chicken Meatballs with Creamy Lemon Orzo are an easy dinner that would rival a restaurant dish. It is a flavor packed one dish meal that has become a family favorite
Servings 4 servings
Calories 785kcal
Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup seasoned breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 tablespoons finely chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 2 tablespoons olive oil
Orzo
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup heavy whipping cream
- Zest and juice of 1 lemon
- Additional chopped parsley for serving
Instructions
- In a large bowl, combine all of the meatball ingredients except the oil. Mix well, but don’t over mix.1 pound ground chicken, 1/3 cup seasoned breadcrumbs, 1/2 cup freshly grated parmesan cheese, 1/4 cup milk, 1 egg, 2 tablespoons finely chopped parsley, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, Black pepper
- Using your hands or a cookie scoop, roll the mixture into balls. If using a scoop, I like to scoop them and then roll the with my hands. The mixture will be sticky, so I like to keep a small bowl of water to keep my hands moist - this helps the mixture to not stick to your hands as you are rolling.
- Heat the oil in a large skillet over medium heat. Working in batches, if needed, sear the meatballs until they are golden brown on all sides. Remove to a plate and cover with foil to keep warm.2 tablespoons olive oil
- To the same skillet, add the butter and olive oil. Add the onion and cook for a minute or two, until softened, then stir in the garlic for another 30 seconds.1 tablespoon butter, 1 tablespoon extra virgin olive oil, 1 small onion, 4 cloves garlic
- Add the orzo and cook, stirring constantly, letting the orzo toast slightly. Pour in the chicken broth. Stir, scraping the bottom of the skillet with a wooden spoon to deglaze the pan.1 cup uncooked orzo, 2 cups chicken broth
- Stir in the parmesan cheese and the cream.1/2 cup freshly grated parmesan cheese, 1/3 cup heavy whipping cream
- Once the mixture is at a low boil, add the meatballs back in and place a lid on the skillet. Turn the heat down to medium low and cook, stirring a few times during the cook time to make sure the orzo doesn’t stick, until the orzo is tender and the meatballs are cooked through, about 10 minutes.
- Once the meatballs are cooked through and the orzo is tender, remove from the heat and stir in the lemon zest and juice.Zest and juice of 1 lemon
- Serve topped with additional parsley, if desired.Additional chopped parsley
Notes
I used a 2 tablespoon scoop and got 18 meatballs. You will get more or less, depending on the size.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1serving | Calories: 785kcal | Carbohydrates: 59g | Protein: 42g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 195mg | Sodium: 1378mg | Potassium: 289mg | Fiber: 4g | Sugar: 4g