One Pan Lemon Chicken Meatballs and Orzo with Creamy Parmesan Spinach
By Ava Mitchell
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Level
Easy
Mixing the chicken ingredients gently will help keep the meatballs tender․ Searing them in a skillet before cooking them covered will help brown the meatballs․ Ingredients in this one-dish recipe include orzo‚ spinach‚ and lemon-Parmesan chicken meatballs․
Oils‚ eggs‚ breadcrumbs‚ Parmesan cheese‚ lemon zest‚ garlic‚ and parsley provide flavor and texture to the chicken filling while remaining minimal ingredients․ Onions and orzo are cooked along with the meatballs in the same pan․ Chicken broth is added‚ and the meatballs are covered and simmered․ Cream‚ butter‚ lemon juice‚ and Parmesan cheese and lemon zest are stirred into the sauce after the meatballs are cooked․
Look for soft orzo and sauce that will thicken with the addition of cheese or other ingredients․ Meatballs are lightly fried and fully cooked in the sauce with orzo․ Take care not to overmix the chicken when forming meatballs‚ or the meatballs will be dry․ Take care not to let the orzo absorb too much sauce‚ or there may not be enough sauce left in the pan․
Serve meatballs with lemon orzo and more grated Parmesan and ground black pepper․ Adding spinach makes the skillet meal more filling․ Other options for serving with the meatballs include bread and Caesar salad․ The orzo thickens in the refrigerator; add water or chicken broth when reheating leftovers to make them softer․
Why you'll love this recipe
- Gently mixing by hand prevents the chicken from clumping and results in moist meatballs instead of dry‚ crumbly meatballs․
- A short stove-top sear of the meatballs helps ensure they don't overcook․ It adds browning and other desirable flavors and colors to the outside of the meatballs during the final stages of cooking․
- Browning orzo with softened onions enhances the flavor of the orzo and stock․ Cooking orzo and onions together saves cooking time․
- Cooking the meatballs at low temperatures lets them cook together with the orzo and adds their cooking juices and chicken broth to the sauce for the orzo․
- Freshly grated Parmesan cheese blends well with cream-based and lemon-based dishes and other ingredients‚ including butter‚ and coats orzo more thoroughly than shredded Parmesan cheese․
- Spinach is added at the end of cooking to heat through without browning or overcooking in the pasta water․
Ingredients
- •1 lb lean ground chicken (450 g)
- •1 large egg
- •2 cloves garlic (minced)
- •½ cup dried breadcrumbs (60 g)
- •½ cup freshly grated Parmesan cheese (50 g)
- •½ lemon zest (from 1/2 lemon)
- •1 tsp kosher salt
- •¼ tsp ground black pepper
- •2 tbsp fresh parsley (finely chopped)
- •1 tbsp avocado oil (15 ml, for the meatballs)
- •1 tbsp avocado oil (15 ml, plus more if needed, for the orzo)
- •½ medium yellow onion (finely diced)
- •1 ½ cups dried orzo (270 g)
- •2 cups low-sodium chicken stock (480 ml)
- •½ cup heavy cream (120 ml; double cream in the UK)
- •1 tbsp freshly squeezed lemon juice (or more to taste)
- •½ cup freshly grated Parmesan cheese (50 g)
- •1 tbsp unsalted butter (14 g)
- •½ lemon zest (from 1/2 lemon)
- •1 tbsp fresh parsley (chopped)
- •1 ½ cups fresh baby spinach (45 g)
- •freshly grated Parmesan cheese (for garnish)
- •freshly cracked ground black pepper (for garnish)
Instructions
- 1
In a large bowl, combine the ground chicken, egg, garlic, breadcrumbs, Parmesan, lemon zest, salt, pepper, and parsley.
- 2
Mix gently just until combined.
- 3
Scoop using a 1 1/2 tablespoon scoop and roll into 20 meatballs.
- 4
Heat 1 tablespoon avocado oil in a large skillet over medium heat.
- 5
Add the meatballs and sear for 2 to 3 minutes per side until lightly golden.
- 6
Transfer the meatballs to a plate.
- 7
Add another tablespoon of oil if needed.
- 8
Add the diced onion and cook for 1 to 2 minutes until softened.
- 9
Stir in the orzo and toast for 1 to 2 minutes.
- 10
Pour in the chicken stock and return the meatballs to the skillet.
- 11
Bring to a gentle simmer, then cover and cook over low heat for 10 to 12 minutes.
- 12
Stir once halfway through cooking to prevent the orzo from sticking.
- 13
Cook until the orzo is tender and the meatballs reach 165°F/74°C.
- 14
Remove from heat.
- 15
Remove the meatballs and set aside.
- 16
Stir in the heavy cream, lemon juice, Parmesan, butter, lemon zest, and parsley.
- 17
Stir until the sauce thickens and coats the orzo.
- 18
If necessary, return to the stovetop over low heat to help melt the cheese.
- 19
Add the spinach and stir until wilted.
- 20
Return the meatballs to the pan and spoon the sauce over them.
- 21
Garnish with extra Parmesan and freshly cracked black pepper before serving.
FAQ
Nutrition (per serving)
Calories
768
Protein
42g
Fat
40g
Carbs
60g
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