LEMON GARLIC CHICKEN MEATBALLS WITH CREAMY ORZO
- 500 g ground chicken
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- 1 tablespoon olive oil, for cooking
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 2 cups chicken stock
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- juice of ½ lemon
- salt and pepper, to taste
- baby spinach to taste
- fresh parsley or basil, for garnish
- lemon slices, for garnish
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, lemon zest, parsley, salt, and pepper. Mix until all ingredients are just combined, being careful not to overmix, which can lead to tough meatballs.
Using your hands, form the mixture into 1-inch meatballs. This ensures that they cook evenly and are the perfect size for bite-sized portions.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs and cook them for about 8 – 10 minutes.
Turn the meatballs occasionally to ensure they cook evenly on all sides and develop a golden brown crust.
The meatballs should be fully cooked through.
Remove the meatballs from the skillet and set them aside while you prepare the orzo.
Prepare the Orzo:
In the same skillet, add another tablespoon of olive oil and sauté the minced garlic over medium heat for about 1 minute or until fragrant.
Add the orzo to the skillet, stirring to coat it with the garlic and oil. This step enhances the flavor of the orzo, making it more aromatic.
Pour in the chicken broth, bringing it to a simmer.
Let the orzo cook, stirring occasionally, until it absorbs most of the liquid and becomes tender, about 8 – 10 minutes.
Once the orzo is tender, stir in the heavy cream, grated Parmesan cheese, and lemon juice. (and spinach if used).
Season with salt and pepper to taste.
Cook for another 2 – 3 minutes, stirring until the orzo becomes creamy and the cheese melts smoothly into the sauce.
Add the cooked meatballs back into the skillet with the creamy orzo.
Gently toss the meatballs and orzo together to coat them with the creamy sauce.
Garnish with fresh parsley or basil, and add a few slices of lemon on top for a bright finishing touch.
Serve warm, and enjoy.
Recipe posted and photos: Melissa Ann Vermeulen
