Description
This Lemon Herb Chicken Meatballs with Orzo & Asparagus recipe offers a vibrant and fresh meal perfect for weeknight dinners. Tender ground chicken meatballs flavored with lemon zest, garlic, and fresh herbs are pan-seared to golden perfection and served over a bed of creamy orzo and sautéed asparagus. Finished with a zesty lemon butter sauce, this dish combines wholesome ingredients with bright flavors for a delightful, balanced meal in just 30 minutes.
Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Orzo & Vegetables
- 1 cup orzo
- 3 cups chicken broth
- 1 tbsp olive oil
- ½ bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup frozen peas
- Juice of ½ lemon
- ½ tsp salt
- ¼ tsp black pepper
For the Lemon Butter Sauce
- 2 tbsp butter, melted
- Juice of ½ lemon
- 1 tbsp chopped fresh dill
For Garnish
- Extra fresh dill
- Lemon zest
- Parmesan cheese
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, panko breadcrumbs, grated parmesan, egg, minced garlic, chopped parsley, lemon zest, dried oregano, salt, and black pepper. Mix well until fully incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs, about 12-14 total. Using a cookie scoop can help keep them uniform in size for even cooking.
- Cook Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until they are golden brown on all sides and reach an internal temperature of 165°F. Remove meatballs from skillet and set aside.
- Sauté Asparagus: In the same skillet, add another tablespoon of olive oil and sauté the asparagus pieces for 2-3 minutes until tender-crisp.
- Cook Orzo: Add the orzo and chicken broth to the skillet with the asparagus. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Peas and Season: Stir in the frozen peas, lemon juice, salt, and black pepper. Cook for an additional 1 minute to heat through.
- Combine Meatballs and Orzo: Nestle the cooked meatballs back into the skillet with the orzo and vegetables, warming everything together.
- Make Lemon Butter Sauce: In a small bowl, whisk together melted butter, lemon juice, and chopped fresh dill until well combined.
- Serve and Garnish: Drizzle the lemon butter sauce over the assembled dish. Garnish with extra fresh dill, lemon zest, and parmesan cheese for added flavor and presentation.
Notes
- Ensure the meatballs reach an internal temperature of 165°F for safe consumption.
- Using fresh lemon zest and juice brightens the flavor, but adjust the amount to your taste preference.
- If unable to find fresh dill, dried dill can be used but add it cautiously to avoid overpowering the dish.
- To make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs and ensure orzo is replaced with a gluten-free pasta alternative.
- Leftover meatballs and orzo reheat well in a skillet over low heat, adding a splash of broth to loosen up the orzo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
