Lemon Garlic Chicken Meatballs with Creamy Orzo
1 pound ground chicken
1 large egg
2 garlic cloves, minced
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Creamy Orzo:
1 cup orzo pasta
2 tablespoons butter
1 garlic clove, minced
2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Make the Chicken Meatballs:
Prepare the mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, lemon zest, parsley, salt, and pepper. Mix until just combined.
Form meatballs: Roll the mixture into small, evenly-sized meatballs (about 1 inch in diameter).
Cook the meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked through (about 6–8 minutes). Remove and set aside.
Cook the Creamy Orzo:
Toast the orzo: In the same skillet, melt the butter over medium heat. Add the orzo and cook, stirring frequently, until lightly toasted (2–3 minutes).
Add liquid and simmer: Stir in the minced garlic, then pour in the chicken broth. Bring to a simmer and cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed (about 10 minutes).
Make it creamy: Reduce the heat to low and stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
Combine and serve: Return the cooked meatballs to the skillet with the orzo, tossing gently to coat. Allow everything to warm through for 2–3 minutes.
Garnish and enjoy:
Sprinkle with fresh parsley before serving.
This dish is bright, creamy, and utterly delicious—perfect for a cozy dinner!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4
