Description
For the Meatballs
1 lb ground chicken
1/3 cup goat cheese, crumbled
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, goat cheese, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in orzo and toast for 2 minutes.
Add chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and liquid is absorbed, about 10 minutes.
Remove from heat and stir in Parmesan cheese and parsley. Season with salt and black pepper to taste.
Serve garlic orzo topped with lemon chicken goat cheese meatballs. Garnish with extra Parmesan and parsley.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 530 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, crumbled goat cheese, breadcrumbs, grated Parmesan, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Use your hands for the best, even mix.
2. Form the Meatballs: With damp hands, roll the mixture into uniform 1-inch balls. This ensures even cooking. Place them on a parchment-lined baking sheet.
3. Bake to Perfection: Lightly drizzle the meatballs with olive oil. Bake in a preheated 400°F oven for 18-20 minutes. They are done when golden brown and the internal temperature reaches 165°F.
4. Cook the Orzo: While meatballs bake, melt butter in a saucepan. Sauté garlic and red pepper flakes for 1 minute until fragrant. Add orzo and toast for 2 minutes, stirring constantly. Pour in chicken broth, bring to a simmer, and cook for 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
5. Finish and Serve: Off the heat, stir Parmesan and parsley into the orzo. Season with salt and pepper. Plate the orzo and top with the hot meatballs.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to complement the citrus notes. For a vegetable, roasted asparagus or broccoli pairs beautifully. To make it more formal, present the orzo and meatballs on a large platter for family-style dining, garnished generously with extra parsley and lemon wedges.
How-to Summary
Combine chicken, cheeses, and seasonings to form meatballs; bake at 400°F for 18-20 mins. Simultaneously, toast orzo in garlic butter, then simmer in broth until tender. Mix Parmesan and parsley into orzo, then serve topped with the baked lemon-goat cheese meatballs.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent 1:1 substitute. Just ensure it reaches an internal temperature of 165°F.
What can I use if I don’t have goat cheese? Feta cheese is the best alternative, offering a similar tangy and creamy texture. Ricotta (well-drained) is another option, though milder.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs, place them on the baking sheet, cover, and refrigerate for up to 24 hours before baking. Let them sit at room temperature for 15 minutes before cooking.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the orzo from drying out.
Is the orzo supposed to be creamy? Yes, the starch from the orzo combines with the broth and Parmesan to create a naturally creamy, risotto-like texture without needing heavy cream.
Common Mistakes to Avoid
- Overmixing the Meatball Meat: This can make the meatballs tough. Mix just until the ingredients are combined.
- Skipping the Orzo Toasting Step: Toasting the orzo in butter is crucial for developing a nutty flavor and preventing a gummy texture.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grate your Parmesan for the best sauce.
- Crowding the Baking Sheet: Ensure meatballs are spaced apart to allow for proper air circulation and browning, not steaming.
Conclusion
These Lemon Chicken Goat Cheese Meatballs with Garlic Orzo offer a restaurant-quality meal that is surprisingly simple to prepare at home. The combination of zesty, tender meatballs with creamy, savory orzo creates a perfect balance of flavors and textures. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a delicious, impressive dish that’s sure to become a weeknight favorite or a standout for casual entertaining.
