Description
For the Meatballs:
1 lb ground chicken
1/3 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup breadcrumbs
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Lemon Herb Orzo:
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, grated Parmesan, egg, minced garlic, breadcrumbs, basil, salt, and pepper. Mix until fully combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Brown the meatballs for about 5 minutes on all sides, then transfer them to the oven and bake for an additional
10-12 minutes, until cooked through.
While the meatballs bake, cook the orzo according to package instructions. Drain and set aside.
In the same skillet, heat olive oil and sauté minced garlic until fragrant. Add the cooked orzo, lemon zest, lemon juice, oregano, salt, and black pepper. Toss
well to coat.
Stir in fresh parsley and grated Parmesan cheese.
Serve the meatballs on top of the lemon herb orzo and garnish with extra parsley if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, gently combine all meatball ingredients except the olive oil. Avoid overmixing to keep the meatballs tender. Roll the mixture into uniform 1-inch balls. In a skillet, heat the olive oil over medium heat and brown the meatballs for 5 minutes, turning to get a golden crust on all sides. Transfer the skillet-seared meatballs to the baking sheet and finish cooking in the oven for 10-12 minutes, ensuring they reach an internal temperature of 165°F.
For the orzo, cook it in salted boiling water according to package directions until al dente, then drain. In the same skillet (add a touch more oil if needed), sauté the minced garlic for 30 seconds until fragrant. Add the drained orzo back to the skillet. Remove from heat and stir in the lemon zest, lemon juice, dried oregano, salt, and pepper. Finally, fold in the fresh parsley and grated Parmesan until well combined.
Serving Suggestions
This dish is versatile. For a complete meal, serve it with a simple arugula salad dressed with lemon vinaigrette. You can also add a side of roasted asparagus or cherry tomatoes. To elevate the presentation, spoon the orzo onto a platter, top with meatballs, and garnish with extra parsley, lemon wedges, and a light sprinkle of Parmesan. It pairs wonderfully with a crisp Sauvignon Blanc or sparkling water with lemon.
How-to Summary
In summary: mix chicken meatball ingredients, form into balls, brown in a skillet, then finish in the oven. Separately, cook orzo, then sauté garlic and toss the orzo with lemon zest, juice, herbs, and cheese. Combine and serve.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a lean ground beef/pork blend work well. Adjust cooking time slightly for fattier meats.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
What can I substitute for orzo? Other small pastas like ditalini, small shells, or even couscous or quinoa are excellent substitutes.
How do I prevent the meatballs from falling apart? Ensure your mixture isn’t too wet. If it feels sticky, add a tablespoon more breadcrumbs. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Is there a way to make this dairy-free? For the meatballs, use a nutritional yeast or dairy-free Parmesan alternative. For the orzo, simply omit the cheese or use a vegan Parmesan.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This leads to dense, tough meatballs. Mix just until ingredients are combined.
- Skipping the Browning Step: Browning creates a flavorful crust. Don’t transfer raw meatballs directly to the oven.
- Overcooking the Orzo: Cook orzo to al dente, as it will continue to absorb flavors from the sauce.
- Adding Lemon Juice Too Early: Add lemon juice off the heat to preserve its bright, fresh flavor.
- Using Dried Parsley Instead of Fresh: Fresh parsley is crucial for the orzo’s bright, herbal finish. Dried won’t provide the same effect.
Conclusion
This Chicken Meatballs with Lemon Herb Orzo recipe is a reliable, flavorful weeknight dinner that feels special. The juicy, herbed meatballs perfectly complement the bright and zesty orzo, creating a balanced and satisfying dish. By following the step-by-step guide and avoiding common pitfalls, you can master this recipe with ease. It’s a fantastic base for customization and is sure to become a regular in your meal rotation. Enjoy your delicious, homemade creation!