Description
For the Meatballs
1 lb ground chicken
1/4 cup crumbled blue cheese
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and black pepper, to taste
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
3 cups fresh spinach, chopped
1/4 teaspoon red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, blue cheese, breadcrumbs, Parmesan, egg, garlic, parsley, lemon zest, lemon juice, salt, and black pepper. Mix until
just combined, then shape into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, cooking for 4-5 minutes until golden on all sides. Transfer meatballs to the
prepared baking sheet and bake for 10-12 minutes until fully cooked.
While the meatballs bake, cook orzo according to package instructions. Drain and set aside.
In the same skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until wilted. Add cooked orzo,
red pepper flakes (if using), heavy cream, and Parmesan cheese. Toss to combine.
Season with salt and pepper, and serve the orzo topped with creamy lemon chicken meatballs.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 500 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. In a large bowl, gently combine all meatball ingredients except the oil. Overmixing will make the meatballs tough. Use a cookie scoop or tablespoon to form uniform 1-inch balls. In a skillet, heat the olive oil over medium heat and brown the meatballs in batches to avoid steaming them; this builds a flavorful crust. Transfer them to the baking sheet to finish cooking in the oven for 10-12 minutes. Meanwhile, boil the orzo in salted water until al dente, then drain. In the same skillet (don’t wash it!), sauté the garlic, then wilt the spinach. Add the cooked orzo, cream, and Parmesan, stirring until creamy. Combine and serve immediately.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. For a brighter plate, serve with a simple arugula salad dressed with lemon vinaigrette. If you desire more vegetables, roasted asparagus or cherry tomatoes pair beautifully. To make it more substantial, crusty bread is perfect for soaking up the creamy orzo sauce. For a wine pairing, a crisp Sauvignon Blanc or a light Pinot Noir complements the lemon and blue cheese flavors wonderfully.
How-to Summary
In short: Mix chicken meatball ingredients gently, form balls, and brown in a skillet. Finish cooking in a 375°F oven. Boil orzo separately. In the same skillet, sauté garlic, wilt spinach, then combine with orzo, cream, and Parmesan. Serve the creamy orzo topped with the hot meatballs.
Frequently Asked Questions
Can I use a different cheese instead of blue cheese? Yes. If blue cheese is too strong, substitute with an equal amount of crumbled feta or goat cheese for a tangy but milder flavor.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like rice orzo or quinoa pasta.
Can I prepare the meatballs ahead of time? Absolutely. You can form the raw meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before cooking. You can also freeze them raw on a sheet pan, then transfer to a bag for up to 3 months; cook from frozen, adding a few extra minutes to the bake time.
What can I use instead of heavy cream? For a lighter sauce, substitute full-fat coconut milk or half-and-half. For a dairy-free version, use unsweetened almond or cashew milk with a teaspoon of cornstarch to thicken.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C). Alternatively, cut one open; there should be no pink in the center.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the chicken, leading to dense, tough meatballs. Mix until just combined.
- Crowding the Skillet While Browning: Adding too many meatballs at once lowers the pan temperature, causing them to steam instead of sear. Brown in batches.
- Overcooking the Orzo: Cook the orzo to al dente as it will continue to soften slightly when mixed with the sauce. Mushy pasta ruins the texture.
- Using Pre-Shredded Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always grate your own Parmesan for the creamiest sauce.
Conclusion
This Creamy Lemon Chicken Meatballs with Spinach & Garlic Orzo recipe is a fantastic weeknight dinner that feels gourmet. The combination of zesty, tender meatballs with a rich, garlicky pasta is both comforting and elegant. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in about 35 minutes. It’s a versatile dish that allows for easy substitutions, ensuring it can become a regular in your cooking rotation. Enjoy the delicious results of this perfectly balanced meal.
