Name: Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds ground chicken or turkey; 1 tablespoon Dijon mustard; 1 shallot, finely chopped; 1 tablespoon garlic powder; 1 tablespoon Italian seasoning; 2 teaspoons dried rosemary; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup grated parmesan cheese; 2 tablespoons extra virgin olive oil; 1 tablespoon chopped lemon peel; 1 tablespoon chopped fresh dill; 1/4 teaspoon chili flakes (or to taste); 1 pound dry orzo pasta; 1/4 cup dry white wine; 2 cups water; 1/2 cup heavy cream or full-fat coconut milk; 3 cups baby spinach, chopped; 1 cup shredded mozzarella or provolone cheese

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This baked lemon rosemary chicken meatballs and creamy orzo is one of those dinners I always come back to when I want something comforting but still fresh and flavorful. I love how everything bakes together in one dish, allowing the meatballs and orzo to soak up lemony, herby, and creamy flavors as they cook. It feels cozy and filling, yet the citrus and herbs keep it from feeling heavy, which makes it perfect for both weeknights and relaxed weekend dinners. Baked Lemon Rosemary Chicken Meatballs And Creamy Orzo

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and feels a little special without requiring extra effort. Everything cooks in a single baking dish, which keeps cleanup easy. The lemon peel and rosemary add brightness and aroma, while the creamy orzo makes the dish rich and satisfying. I also enjoy how well it keeps, since the flavors deepen over time and make leftovers just as good the next day.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 1/2 pounds ground chicken or turkey
1 tablespoon Dijon mustard
1 shallot, finely chopped
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoons dried rosemary
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated parmesan cheese
2 tablespoons extra virgin olive oil
1 tablespoon chopped lemon peel
1 tablespoon chopped fresh dill
1/4 teaspoon chili flakes, or to taste
1 pound dry orzo pasta
1/4 cup dry white wine
2 cups water
1/2 cup heavy cream or full-fat coconut milk
3 cups baby spinach, chopped
1 cup shredded mozzarella or provolone cheese

Directions

I begin by preheating the oven to 450°F so the meatballs can start browning right away. In a large bowl, I combine the ground chicken or turkey with Dijon mustard, chopped shallot, garlic powder, Italian seasoning, dried rosemary, smoked paprika, salt, pepper, and parmesan cheese. I mix gently until everything is just combined, being careful not to overwork the mixture.

I roll the mixture into tablespoon-sized meatballs and place them in a 9×13-inch baking dish. I drizzle the olive oil over the meatballs, then sprinkle on the chopped lemon peel, fresh dill, and chili flakes. I bake them for 8–10 minutes, until they are lightly golden on the outside. I then reduce the oven temperature to 400°F.

Next, I add the dry orzo pasta directly into the baking dish. I pour in the water and white wine and gently stir to distribute everything evenly. I scatter the chopped spinach over the top and return the dish to the oven. I bake it for 12–15 minutes, until the orzo absorbs most of the liquid but remains slightly saucy.

I remove the dish from the oven, stir gently, and pour in the cream or coconut milk. I sprinkle the shredded cheese evenly over the top and bake for another 10 minutes, until the cheese is melted and the sauce is bubbling. If excess oil rises to the surface, I carefully drain it before serving.

Servings And Timing

This recipe makes about 6 servings.
Preparation takes around 20 minutes, and cooking takes about 25 minutes, for a total time of roughly 45 minutes.

Variations

I sometimes use turkey instead of chicken for a slightly lighter texture. For a dairy-free version, I choose coconut milk and dairy-free cheese. When I want more greens, I increase the spinach or add chopped kale. If I want a brighter flavor, I add a little extra chopped lemon peel before baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of water or cream and warm it gently in the oven or microwave to keep the orzo creamy. This dish can also be frozen for up to 2 months, though the orzo will be softer after thawing.

FAQs

Can I use turkey instead of chicken?

I often use turkey, and it works just as well while keeping the meatballs tender and flavorful.

Can I make this dish ahead of time?

I like to mix and shape the meatballs a day in advance, then assemble and bake the dish when I’m ready to serve.

What makes the orzo creamy?

The combination of absorbed liquid, cream or coconut milk, and melted cheese creates a naturally creamy texture without extra steps.

How do I keep the meatballs tender?

I avoid overmixing the meat and make sure not to overbake them during the first stage.

Is this dish good for leftovers?

I think it’s even better the next day, since the flavors have more time to blend together.

Conclusion

This baked lemon rosemary chicken meatballs and creamy orzo has become one of my go-to comfort meals because it’s easy, flavorful, and dependable. The tender meatballs, creamy orzo, and bright herbs come together into a dish that feels both cozy and fresh. It’s a recipe I enjoy making again and again, whether for a family dinner or for satisfying leftovers during the week.