Description
Juicy chicken meatballs infused with fresh lemon and garlic, served over creamy orzo for a comforting meal.
Ingredients
Scale
- 1 pound ground chicken
- 3 garlic cloves, minced
- Zest and juice of 2 lemons
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- For the orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: Red pepper flakes for spice
Instructions
- In a large bowl, combine ground chicken, minced garlic, lemon zest, lemon juice, breadcrumbs, egg, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place on a baking sheet.
- Bake the meatballs in a preheated oven at 400°F for 15-20 minutes, or until cooked through.
- While the meatballs bake, cook the orzo according to package instructions, then drain.
- In a skillet, heat olive oil over medium heat. Add cooked orzo, chicken broth, heavy cream, and Parmesan cheese. Stir until creamy and heated through.
- Serve the meatballs over the creamy orzo and garnish with additional parsley if desired.
Notes
For extra flavor, use freshly squeezed lemon juice and allow the meatballs to rest before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 480
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g