Chicken Meatballs with Creamy Lemon Orzo

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Chicken Meatballs with Creamy Lemon Orzo

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian

Tender, juicy chicken meatballs simmered in a creamy, lemon-kissed orzo — this one-pan dinner brings vibrant flavor and restaurant-worthy comfort to your kitchen. It’s simple enough for a weeknight but impressive enough to serve to guests. The bright lemon, savory garlic, and rich parmesan come together to create a dish that’s both cozy and fresh.

Ingredients

For the Chicken Meatballs:

  • 1 pound ground chicken
  • ⅓ cup seasoned breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup milk
  • 1 egg
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing)

For the Creamy Lemon Orzo:

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • ½ cup freshly grated Parmesan cheese
  • ⅓ cup heavy cream
  • Zest and juice of 1 lemon
  • Chopped parsley, for garnish

Instructions

1. Make the Chicken Meatballs:

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, salt, onion powder, garlic powder, and black pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.

With damp hands or a 2-tablespoon scoop, form the mixture into meatballs. You should get around 16 to 18, depending on size.

2. Brown the Meatballs:

In a large skillet, heat the olive oil over medium heat. Working in batches if needed, sear the meatballs until golden brown on all sides. They do not need to be fully cooked at this stage. Transfer them to a plate and cover loosely with foil.

3. Prepare the Orzo:

In the same skillet, add the butter and olive oil. Once melted, stir in the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the orzo and stir constantly for about 1–2 minutes, toasting it slightly.

Pour in the chicken broth and stir well, scraping the bottom of the skillet to deglaze any flavorful bits.

4. Finish the Dish:

Stir in the Parmesan and cream. Once the mixture comes to a low boil, gently nestle the meatballs back into the skillet. Cover with a lid, reduce the heat to medium-low, and let simmer for about 10 minutes, stirring occasionally to prevent sticking.

Check that the orzo is tender and the meatballs are cooked through (internal temperature should reach 165°F or 74°C).

5. Add Lemon and Serve:

Once cooked, remove from heat and stir in the lemon zest and juice. Taste and adjust salt or pepper, if needed.

Serve warm, garnished with fresh chopped parsley and an extra sprinkle of Parmesan if desired.

Tips & Notes

  • If your meatball mixture is very sticky, wet your hands slightly before rolling to make shaping easier.
  • Substitute turkey for chicken if you prefer.
  • For extra veggies, stir in a handful of baby spinach or peas during the last few minutes of simmering.

Nutrition Estimate (Per Serving)

  • Calories: 785 kcal
  • Protein: 42 g
  • Carbohydrates: 59 g
  • Fat: 42 g (Saturated Fat: 16 g)
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 1378 mg
  • Cholesterol: 195 mg

Note: Nutritional values are approximate and may vary based on brands and portion sizes.

Why You’ll Love This Recipe

  • One-pan convenience for easier prep and cleanup.
  • Bright and zesty flavor from lemon that balances the richness.
  • Kid-friendly and elegant enough for entertaining.
  • Customizable – add greens, swap protein, or make it spicy with red pepper flakes.

 

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