These Lemon Rosemary Chicken Meatballs are packed with fresh, zesty flavors and served with a creamy, comforting orzo. This dish combines the lightness of chicken with the fragrant herbs of rosemary and lemon, making it the perfect balance of fresh, savory, and creamy.
Why You’ll Love This Recipe
- Flavored with Fresh Herbs – A bright lemon and rosemary combo makes each bite burst with flavor.
- Tender Chicken Meatballs – Light, juicy meatballs that pair perfectly with the creamy orzo.
- Comforting & Satisfying – A wholesome and cozy meal that’s both filling and refreshing.
Ingredients You’ll Need
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (preferably panko for extra lightness)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh rosemary, finely chopped
- Zest of 1 lemon
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
For the Creamy Orzo:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon fresh parsley or basil (optional, for garnish)
Instructions
Step 1: Make the Chicken Meatballs
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, rosemary, lemon zest, garlic, salt, and pepper. Mix until well combined, but don’t overmix to avoid dense meatballs.
Using your hands, form the mixture into small meatballs (about 1 to 1.5 inches in diameter). You should get about 12-15 meatballs, depending on size.
Step 2: Cook the Meatballs
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook for about 7-8 minutes, turning occasionally, until they’re golden brown on the outside and cooked through (internal temperature should reach 165°F). Once done, transfer the meatballs to a plate and set aside.
Step 3: Prepare the Creamy Orzo
While the meatballs are cooking, bring a pot of salted water to a boil and cook the orzo pasta according to package instructions. Drain and set aside.
In the same skillet (or a separate pan), add 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic for 3-4 minutes, until softened and fragrant.
Add the chicken broth and bring to a simmer. Stir in the heavy cream and cook for 2-3 minutes until the mixture thickens slightly.
Add the cooked orzo to the skillet, tossing to combine. Stir in the Parmesan cheese and cook for another 2 minutes until the orzo is creamy and well-coated. Season with salt and pepper to taste.
Step 4: Combine and Serve
Add the cooked meatballs back to the skillet with the orzo. Gently toss to combine and let everything warm through for 1-2 minutes.
Garnish with extra rosemary, lemon zest, and freshly chopped parsley or basil if desired.
Serving Suggestions
- Serve the meatballs and creamy orzo with a side of roasted vegetables like carrots, zucchini, or broccoli.
- Pair with a light green salad dressed with olive oil and lemon for a refreshing contrast.
- For added flavor, sprinkle more Parmesan cheese on top just before serving.
Tips & Variations
- Vegetarian Option – Use plant-based ground chicken or tofu for a vegetarian alternative.
- Extra Creamy – Add an extra splash of heavy cream or cream cheese for an even richer orzo texture.
- Spicy Kick – Add a pinch of red pepper flakes to the orzo for a little heat.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Final Thoughts
These Lemon Rosemary Chicken Meatballs with Creamy Orzo are the ultimate comfort food with a refreshing herbal twist. The savory meatballs and creamy, cheesy orzo make this dish a well-rounded meal that will impress family or guests. Enjoy this cozy, flavorful dish with every bite!