Description
For the Meatballs:
1 lb ground chicken
½ cup goat cheese, crumbled
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tablespoons butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
½ cup chicken broth
Zest and juice of 1 lemon
½ cup grated Parmesan cheese
Directions:
In a large bowl, combine ground chicken, goat cheese, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from skillet
and set aside.
Cook orzo according to package instructions. Drain and set aside.
In the same skillet, melt butter and sauté garlic for 30 seconds. Add spinach, salt, and black pepper, cooking until wilted.
Pour in heavy cream, chicken broth, lemon zest, and juice. Simmer for 2 minutes. Stir in cooked orzo and Parmesan cheese, tossing to coat.
Return meatballs to the skillet and gently mix into the orzo. Serve warm.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 510 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, thoroughly combine all meatball ingredients in a bowl. Use a cookie scoop or tablespoon to portion the mixture, rolling gently into 1-inch balls for even cooking. In your preheated skillet, ensure the oil is shimmering before adding meatballs. Do not overcrowd; cook in batches if necessary to achieve a golden-brown sear. While meatballs cook, start boiling water for the orzo. After removing meatballs, use the flavorful fond left in the skillet as the base for your sauce. When simmering the cream and broth, keep the heat medium-low to prevent splitting. Finally, add the cooked orzo and cheese off the heat, stirring until a creamy sauce forms before folding the meatballs back in.
Serving Suggestions
This creamy dish is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a fresh element, garnish with extra lemon zest, chopped parsley, or basil. Crusty bread is essential for soaking up every bit of the luxurious sauce. If serving for a dinner party, consider presenting it family-style in a large, shallow serving bowl with the meatballs arranged on top.
How-to Summary
Combine chicken, cheeses, breadcrumbs, egg, and seasonings to form meatballs. Pan-sear until cooked through and set aside. Cook orzo separately. In the same pan, sauté garlic and wilt spinach. Create a sauce with cream, broth, and lemon. Stir in cooked orzo and Parmesan until creamy. Gently combine with meatballs and serve.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken work well. Adjust cooking time slightly based on fat content.
How can I make this dish ahead of time? You can prepare the meatballs and cook the orzo a day ahead. Store separately. Reheat meatballs in the sauce gently to avoid overcooking.
Is there a substitute for heavy cream? For a lighter version, half-and-half can be used, but the sauce will be less rich and thick. Full-fat coconut milk is a dairy-free alternative.
My sauce seems too thick. How can I thin it? Simply add a splash more chicken broth or pasta water until your desired consistency is reached.
Can I freeze leftovers? The creamy sauce and orzo may become grainy upon thawing. It’s best enjoyed fresh, though cooked meatballs freeze well separately.
Common Mistakes to Avoid
- Overmixing the meatball meat: This compacts the proteins, leading to tough, dense meatballs. Mix just until combined.
- Crowding the skillet: This steams the meatballs instead of searing them. Give them space for a proper brown crust.
- Adding cheese to boiling sauce: Always remove the skillet from direct heat before stirring in the Parmesan to prevent it from clumping or becoming oily.
- Overcooking the orzo: Cook it al dente as it will continue to absorb sauce when combined, preventing a mushy final texture.
Conclusion
This Creamy Lemon Chicken Meatballs with Orzo recipe is a standout dish that masterfully balances rich, savory flavors with bright, citrusy notes. It’s a practical yet impressive meal perfect for both busy weeknights and special occasions. By following the detailed guide and avoiding common pitfalls, you’ll create a restaurant-quality pasta dish with tender, flavorful meatballs enveloped in a luxuriously creamy lemon sauce. The combination of textures and tastes is sure to become a new favorite in your culinary repertoire.
