Description
For the Meatballs:
1 lb ground chicken
½ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Butter Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup chicken broth
½ cup water
1 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
Prepare the Meatballs: In a bowl, mix ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, and black pepper. Form into small
meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until browned and fully cooked. Remove from the
skillet and set aside.
Make the Lemon Butter Orzo: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in the orzo, chicken broth, water, lemon juice, lemon zest, salt, and black pepper. Bring to a simmer and cook for about 8-10 minutes, stirring
occasionally, until the orzo is tender and most of the liquid is absorbed.
Return the meatballs to the skillet, gently stirring to coat with the lemon butter orzo.
Garnish with fresh parsley and serve warm. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Mix the Meatball Ingredients. In a large bowl, combine the ground chicken, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Use your hands or a fork to mix just until combined—overmixing can make the meatballs tough.
Step 2: Form and Cook the Meatballs. Shape the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs, ensuring they aren’t crowded. Cook for 8-10 minutes, turning to brown all sides, until the internal temperature reaches 165°F. Transfer to a plate.
Step 3: Sauté the Aromatics. In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Step 4: Cook the Orzo. Add the dry orzo to the skillet and stir to coat in butter. Pour in the chicken broth, water, lemon juice, zest, salt, and pepper. Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
Step 5: Combine and Finish. Return the cooked meatballs to the skillet, nestling them into the orzo. Let everything heat through for 1-2 minutes. Remove from heat, stir in the fresh parsley, and serve immediately.
Serving Suggestions
This dish is a complete meal but can be easily elevated. For a brighter plate, serve with a simple arugula salad dressed with lemon vinaigrette. If you desire more vegetables, steamed asparagus or roasted broccoli pair beautifully. For a richer finish, sprinkle with extra Parmesan cheese or add a dollop of ricotta on top. Crusty bread is perfect for soaking up any remaining lemon butter sauce.
How-to Summary
Combine chicken, cheese, breadcrumbs, egg, and seasonings to form meatballs. Pan-fry until cooked through and set aside. In the same pan, sauté garlic in butter, then add orzo, broth, water, lemon juice, and zest. Simmer until orzo is tender. Return meatballs to the pan to warm, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different type of ground meat? Absolutely. Ground turkey, pork, or a beef/pork blend work well. Adjust cooking time as needed for the fat content.
How can I make this gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare the meatballs ahead of time? Yes. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. This can actually help them hold their shape better.
Why cook the orzo in the skillet instead of boiling it? Cooking the orzo directly in the broth and butter in the skillet allows it to absorb all the flavorful pan drippings from the meatballs, creating a much more cohesive and tasty dish.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the orzo from drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until just combined.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of browning. Cook in batches if necessary.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are crucial for the bright, vibrant flavor that defines this dish.
- Walking Away from the Orzo: Orzo can stick to the pan as it absorbs liquid. Stir it occasionally during cooking.
- Skipping the Resting Step: Let the cooked meatballs rest for a few minutes before adding them back to the orzo; this helps them retain their juices.
Conclusion
This Lemon Butter Chicken Meatballs with Orzo recipe is a testament to how simple ingredients can create an extraordinary meal. In just over 30 minutes, you get tender, flavorful meatballs nestled in a creamy, citrus-infused orzo that’s both comforting and refreshing. It’s a versatile, family-friendly dish perfect for busy weeknights yet impressive enough for casual entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll master a delicious one-pan wonder that’s sure to become a regular in your dinner rotation.
