Servings
Font
Back
0 from 3 votes

Chicken Meatballs with Creamy Lemon Orzo

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 785 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. In a large bowl, combine all of the meatball ingredients except the oil. Mix well, but don’t over mix.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the parmesan cheese and the cream.
  7. 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.
  8. Once the meatballs are cooked through and the orzo is tender, remove from the heat and stir in the lemon zest and juice.
  9. 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

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

% 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.