Description
Lemon Rosemary Chicken Meatballs & Orzo is a bright and comforting dish featuring tender herb-infused chicken meatballs served over fluffy orzo with a light lemony finish.
Ingredients
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
Instructions
- In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, rosemary, garlic, lemon zest, lemon juice, salt, and pepper. Mix gently until combined.
- Form mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs for 6–8 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions until tender. Drain any excess liquid if needed.
- Stir butter and parsley into the cooked orzo.
- Return meatballs to the skillet briefly to warm if needed.
- Serve meatballs over orzo and garnish with extra parsley and lemon zest if desired.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Add a splash of cream to the orzo for extra richness.
- Swap rosemary for thyme if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean