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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