Baked Lemon Butter Chicken Meatballs With Creamy Spinach Orzo Recipe

This lemony chicken meatball and creamy spinach orzo recipe is a game-changer for weeknight dinners, blending zestiness and creamy textures in the most comforting way. I love how it’s packed with flavor yet perfectly balanced, making it feel like a cozy hug in a bowl every time I dig in.

I adore crafting meals that are both tasty and nutritious, and these Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo fit the bill. The oven-baked meatballs—made with ground chicken, breadcrumbs, and Parmesan—are perfectly matched with an orzo that’s rich and creamy, but still manages to taste light, thanks to its blend of fresh lemon juice and spinach.

Ingredients

Chicken that has been ground: a source of protein, rich in nutrients, low in fat.

Adds texture and helps bind meatballs: Breadcrumbs.

Parmesan Cheese: Intensely savory taste, amplifies flavor.

Binding ingredients together, providing moisture, and supplying protein are the essential tasks of the egg.

Garlic: Delivers aromatic flavor, healthy benefits.

Lemon Zest: Fresh, citrusy zest, brightens flavors.

Orzo pasta: Absorbs tastes, has a tender texture, and is a good source of carbohydrates.

Nutrient-dense, spinach leaves supply iron and vitamins.

Whipping Cream: Provides creaminess and richness to sauce.

Ingredient Quantities

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• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup heavy cream
• 1 cup orzo pasta
• 2 cups spinach leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Prepare the Meatballs:
In a spacious mixing bowl, bring together the following ingredients for the filling: 1 pound ground chicken; 1 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 1 clove garlic, minced; 1/4 cup parsley, chopped; zest of 1 lemon; and salt and pepper to taste. Mixing with your hands is recommended; do so until everything is just combined.

2. Form the Meatballs:
Form the mixture into small meatballs, each about 1 to
1.5 inches in diameter. You should yield roughly 16-20 meatballs.

3. Preheat the Oven
Set your oven to 400°F (200°C) to preheat.

4. Cook the Meatballs:
In a spacious oven-safe skillet, medium heat the olive oil and 2 tablespoons of butter. Add the meatballs and brown them on all sides, about 5-7 minutes. Remove them and set aside.

5. Make the Sauce:
Using the same skillet, add the chicken broth and lemon juice, making sure to scrape up any browned bits from the bottom of the pan. Allow it to simmer for a few minutes.

6. Bake the Meatballs:
Put the meatballs back in the skillet, move it to the oven that’s been preheated to 375 degrees F (190 degrees C), and let it bake for 10 minutes—until you can tell that the meatballs are done.

7. Cook the Orzo:
As the meatballs bake, boil salted water and cook the orzo according to the package instructions. Drain and set aside.

8. Add Spinach and Cream:
Take the skillet out of the oven. Incorporate heavy cream and spinach leaves. Let the spinach wilt, and the slightly thickened sauce return to the oven.

9. Combine Orzo and Parmesan:
Incorporate the cooked orzo and 1/4 cup of grated Parmesan cheese into the skillet. Mix until well combined and heated through.

10. Serve and Garnish:
Serve the creamy spinach orzo and meatballs hot, garnished if desired with extra chopped parsley and a sprinkle of Parmesan. And enjoy!

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Grater (for Parmesan cheese and lemon zest)
4. Garlic press or knife (for mincing garlic)
5. Oven-safe skillet
6. Wooden spoon or spatula
7. Tongs or slotted spoon (for handling meatballs)
8. Pot (for boiling orzo)
9. Strainer or colander
10. Cutting board and knife (for chopping parsley)
11. Oven mitts or pot holders
12. Serving dishes or plates

FAQ

• Q: Can I use ground turkey instead of ground chicken?
  
  A: Yes, ground turkey can be used as a substitute for ground chicken in this recipe.
• Q: Can I use frozen spinach instead of fresh spinach?
  
  A: Yes, you can use frozen spinach. Just be sure to thaw and drain it well before adding to the orzo.
• Q: Can I substitute the heavy cream with a lighter option?
  
  A: You can use half-and-half or a milk and cornstarch mixture as a lighter alternative to heavy cream.
• Q: How do I know when the meatballs are fully cooked?
  
  A: The meatballs are done when they reach an internal temperature of 165°F (75°C).
• Q: Can I prepare this dish ahead of time?
  
  A: Yes, you can make the meatballs and cook the orzo in advance. Reheat and assemble before serving.
• Q: What can I serve with this dish?
  
  A: This dish pairs well with a simple green salad or roasted vegetables.

Substitutions and Variations

You can use ground turkey instead of ground chicken for an even leaner option.
Breadcrumbs – For a crunchier texture, use panko breadcrumbs. For a gluten-free option, use almond flour.
Parmesan cheese: For a sharper taste, substitute Pecorino Romano; for a dairy-free option, use nutritional yeast.
Substitute coconut milk for a dairy-free alternative to heavy cream, or use Greek yogurt for a diet-friendly, low-calorie version.
Spinach leaves – Kale or Swiss chard can be a substitute for spinach.

Pro Tips

1. Ensuring Juicy Meatballs Add a tablespoon of milk to the meatball mixture to help keep them moist and tender during cooking. This can prevent them from drying out in the oven.

2. Balanced Seasoning Taste the chicken broth and adjust the seasoning before adding it to the skillet. A dash of extra lemon juice or a sprinkle of red pepper flakes can enhance the flavor if needed.

3. Perfectly Cooked Orzo Cook the orzo until just al dente to maintain its texture when combined with the sauce and meatballs. It will continue to absorb flavors and soften slightly once mixed.

4. Even Browning When browning the meatballs, avoid overcrowding the skillet to ensure they brown evenly. You might need to do this in batches to achieve a nice sear on each meatball.

5. Creamy Sauce Advantage Allow the sauce to simmer and reduce slightly before adding the cream. This will concentrate the flavors and result in a creamier, more luxurious consistency.