Chicken Meatballs with Creamy Lemon Orzo
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
785 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Meatballs with Creamy Lemon Orzo
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Tender, juicy, and delicious, these Chicken Meatballs with Creamy Lemon Orzo are an easy dinner that would rival a restaurant dish. It is a flavor packed one dish meal that has become a family favorite
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Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 tablespoons finely chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- black pepper to taste
- 2 tablespoons olive oil
Orzo
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup heavy whipping cream
- Zest and juice of 1 lemon
- Additional chopped parsley for serving
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Instructions
- In a large bowl, combine all of the meatball ingredients except the oil. Mix well, but don’t over mix.
- Using your hands or a cookie scoop, roll the mixture into balls. If using a scoop, I like to scoop them and then roll the with my hands. The mixture will be sticky, so I like to keep a small bowl of water to keep my hands moist - this helps the mixture to not stick to your hands as you are rolling.
- Heat the oil in a large skillet over medium heat. Working in batches, if needed, sear the meatballs until they are golden brown on all sides. Remove to a plate and cover with foil to keep warm.
- To the same skillet, add the butter and olive oil. Add the onion and cook for a minute or two, until softened, then stir in the garlic for another 30 seconds.
- Add the orzo and cook, stirring constantly, letting the orzo toast slightly. Pour in the chicken broth. Stir, scraping the bottom of the skillet with a wooden spoon to deglaze the pan.
- Stir in the parmesan cheese and the cream.
- Once the mixture is at a low boil, add the meatballs back in and place a lid on the skillet. Turn the heat down to medium low and cook, stirring a few times during the cook time to make sure the orzo doesn’t stick, until the orzo is tender and the meatballs are cooked through, about 10 minutes.
- Once the meatballs are cooked through and the orzo is tender, remove from the heat and stir in the lemon zest and juice.
- Serve topped with additional parsley, if desired.
Notes
- I used a 2 tablespoon scoop and got 18 meatballs. You will get more or less, depending on the size.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1serving
Calories
785kcal
(39%)
Carbohydrates
59g
(20%)
Protein
42g
(84%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0g
Cholesterol
195mg
(65%)
Sodium
1378mg
(57%)
Potassium
289mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 785kcal | 39% |
| Carbohydrates | 59g | 20% |
| Protein | 42g | 84% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0g | 0% |
| Cholesterol | 195mg | 65% |
| Sodium | 1378mg | 57% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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