35 minutes • juicy baked chicken meatballs over lemony, creamy orzo (easy weeknight Mediterranean)
Zesty baked meatballs meet silky, lemon-parmesan orzo, comforting like risotto, but weeknight-fast and lighter.
Why You’ll Love It
- Dinner in ~35 minutes: sheet-pan meatballs + stovetop orzo; simple steps for Chicken Meatballs And Pasta fans.
- Bright Mediterranean flavor: dill, parsley, lemon, and olive oil hit the notes of Mediterranean Chicken Meatballs.
- Flexible methods: one-skillet One Pot Chicken And Orzo or a hands-off Chicken Orzo Bake.
- Protein swap friendly: try Chicken Sausage And Orzo with the same creamy base.
- Lighter comfort: creamy without heavy cream—built for Chicken Orzo Recipes Healthy.
Ingredients (Notes Only)
Baked Lemon Chicken Meatballs
- Ground chicken (93% lean ideal for juiciness) + panko + egg = tender texture.
- Lemon zest + minced garlic + grated onion = bright, savory flavor.
- Fresh parsley/dill + olive oil + kosher salt/pepper.
Creamy Lemon Orzo
- Dry orzo, low-sodium chicken broth, milk (or half-and-half), butter, parmesan.
- Aromatics: shallot + garlic, lemon zest + juice.
- Baby spinach for a quick veg fold-in; optional feta to finish.
Serve & Garnish
- Extra lemon wedges, fresh dill/parsley, feta, chili flakes (optional heat).
Step-by-Step Instructions
- Heat & prep: Oven to 425°F (220°C). Line a sheet pan and oil lightly.
- Mix meatballs: Combine 1¼ lb ground chicken, ½ cup panko, 1 egg, 2 tsp lemon zest, 3–4 minced garlic cloves, ¼ cup grated onion, 2 Tbsp parsley/dill, 1 Tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper. Scoop 1½ Tbsp portions; roll 20–22 meatballs.
- Bake: Arrange on pan and bake 12–15 min until centers reach 165°F (74°C); broil 1–2 min to brown.
- Start orzo: In a large skillet, warm 1 Tbsp olive oil. Sauté 1 minced shallot + 1 minced garlic clove 1–2 min. Add 1½ cups orzo; toast 1 min.
- Simmer: Pour in 3½ cups broth; simmer 7–9 min, stirring, until orzo is just al dente.
- Make it creamy: Stir in ½ cup milk, 2 Tbsp butter, ⅓ cup grated parmesan, 1–2 Tbsp lemon juice, and ½ tsp zest. Fold in 4 cups baby spinach to wilt. Season to taste.
- Finish & serve: Nestle meatballs into orzo; rest 2 min. Top with dill/parsley, feta (optional), lemon.
Pro Tips
- Tender meatballs: A little grated onion keeps ground chicken moist; don’t overmix.
- Cream control: Add milk off a low simmer to stay silky, not gummy.
- Adjust thickness: Splash of hot broth = looser; extra parmesan = thicker.
- Zest first, juice second: Maximum lemon aroma in both meatballs and orzo.
Variations (Mapped to Interests)
- Greek Meatballs With Orzo: Add 1 tsp dried oregano to meatballs, finish orzo with feta + dill.
- Chicken Orzo Bake: Combine toasted orzo + 3¾ cups broth + aromatics in a 9×13; nest raw meatballs on top; cover 400°F 20 min, uncover 10–12 min to 165°F.
- One Pot Chicken And Orzo: Brown meatballs in a deep skillet first, remove, cook orzo, then finish all together.
- Chicken Sausage And Orzo: Swap in sliced cooked chicken sausage; simmer orzo as written.
- Chicken Orzo Crockpot Recipes (set-and-forget): Slow cook baked meatballs in 4 cups broth + aromatics on LOW 2–3 hrs; stir in 1½ cups orzo for the final 30–40 min, then finish with milk, butter, parmesan, lemon, spinach.
How to Serve
Add a crisp salad and warm bread. For a full table, pair with Chicken Fajita Casserole, cozy Chicken and Stuffing Casserole, and finish with Espresso Chocolate Chip Cookies.
Make Ahead & Storage
- Make ahead: Bake meatballs up to 2 days in advance; chill. Rewarm gently in the sauce.
- Fridge: 3–4 days in airtight; orzo thickens—stir in hot broth to loosen.
- Freeze: Meatballs up to 3 months; thaw overnight. Orzo best fresh.
- Reheat: Skillet low with splash broth/milk until hot; maintain 165°F.
FAQs
Can I use ground turkey?
Yes—same method and temp (165°F). Choose 93% lean.
How do I prevent gluey orzo?
Stir while simmering, avoid overcooking, and finish with hot liquid to desired creaminess.
Can I add veggies?
Peas, zucchini, or roasted peppers fold in well with spinach in the last minute.
Is half-and-half better than milk?
Half-and-half gives richer mouthfeel; milk keeps it lighter. Both work.
Simple Nutrition (Estimate per 1 of 4 servings)
Calories 610 • Protein 45g • Carbs 57g • Fat 22g • Sodium 960mg
Estimates vary by brands and swaps.
Baked Lemon Chicken Meatballs & Creamy Orzo
Juicy baked lemon-garlic chicken meatballs tucked into creamy lemon-parmesan orzo with spinach. Weeknight-fast and comforting, with one-pot, oven-bake, and Mediterranean variations.
Ingredients
- Meatballs
- 1¼ lb (570 g) ground chicken (93% lean)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tsp lemon zest (plus 1–2 Tbsp lemon juice divided for orzo)
- 3–4 cloves garlic, minced
- ¼ cup grated onion (or finely minced)
- 2 Tbsp chopped parsley and/or dill
- 1 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- Creamy Orzo
- 1½ cups (9 oz) dry orzo
- 1 Tbsp olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 3½ cups low-sodium chicken broth (plus more as needed)
- ½ cup milk or half-and-half
- 2 Tbsp butter
- ⅓ cup grated parmesan
- 4 cups baby spinach
- 1–2 Tbsp fresh lemon juice, plus ½ tsp zest
- Kosher salt and pepper, to taste
- Finish
- fresh dill or parsley, crumbled feta, chili flakes (optional)
Equipment
- sheet pan (9×13-inch)
- mixing bowl
- deep skillet or sauté pan
- spatula or spoon
- Instant-read thermometer
- whisk and measuring cups
Method
- Preheat oven to 425°F (220°C). Line a sheet pan and lightly oil it.
- Mix meatball ingredients in a bowl until just combined. Form into 1½ tablespoon balls (20–22 total) and arrange on the pan.
- Bake 12–15 minutes, until golden and internal temp reaches 165°F. Broil 1–2 minutes for extra browning if desired.
- Meanwhile, heat olive oil in a deep skillet. Sauté shallot and garlic 1–2 minutes. Add orzo and toast 1 minute, stirring.
- Pour in broth and simmer 7–9 minutes, stirring occasionally, until just al dente and creamy. Add more broth if needed.
- Stir in milk, butter, parmesan, lemon juice, and zest. Fold in spinach to wilt and season with salt and pepper to taste.
- Nest baked meatballs into the creamy orzo. Let rest 2 minutes, then garnish with herbs, feta, or chili flakes before serving.
Nutrition
Calories: 610kcalCarbohydrates: 57gProtein: 45gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 960mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 1100IUVitamin C: 10mgCalcium: 250mgIron: 2.5mg
Notes
Chicken Orzo Bake: Combine toasted orzo, broth, and aromatics in a 9×13-inch dish. Nest raw meatballs on top, cover, and bake at 400°F for 20 minutes. Uncover and bake 10–12 minutes more, until meatballs reach 165°F.
One-Pot Skillet: Brown meatballs first in a deep skillet, then cook the orzo in the same pan; return meatballs to finish.
Healthy Swaps: Use milk instead of cream and fold in extra spinach or peas.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
One-Pot Skillet: Brown meatballs first in a deep skillet, then cook the orzo in the same pan; return meatballs to finish.
Healthy Swaps: Use milk instead of cream and fold in extra spinach or peas.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
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