Creamy Lemon Chicken Meatballs with Spinach and Garlic Orzo
Juicy chicken meatballs infused with lemon and garlic, served over creamy garlic orzo with tender spinach. A Mediterranean-inspired, non-spicy dish that’s perfect for weeknight dinners or meal prep.
Prep: 20 minutes
Cook: 25–30 minutes
Total: 45–50 minutes
Ingredients
For the Chicken Meatballs
500g ground chicken
1 small onion, finely grated
2 cloves garlic, minced
Zest of 1 lemon
1 large egg
¼ cup breadcrumbs
1 tsp dried oregano
Salt & pepper to taste
1 tbsp olive oil
For the Creamy Garlic Orzo
1 cup orzo pasta
2 tbsp butter or olive oil
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup fresh spinach, roughly chopped
¼ cup grated parmesan
Juice of ½ lemon
Salt & pepper to taste
Optional Garnish
Lemon wedges
Fresh parsley or dill
Extra parmesan
Instructions
1. Make the Meatballs
In a bowl, combine:
ground chicken
onion
garlic
lemon zest
egg
breadcrumbs
oregano
salt & pepper
Mix gently and form small meatballs (~1–1.5 inch).
2. Cook the Meatballs
Heat olive oil in a skillet over medium heat.
Pan-sear meatballs 5–6 minutes, turning to brown evenly.
Reduce heat, cover, and cook 6–8 minutes until fully cooked. Remove and keep warm.
3. Make the Garlic Orzo
In a saucepan, melt butter or heat olive oil over medium heat.
Add garlic and saute 1 minute until fragrant.
Add orzo and toast lightly for 1–2 minutes.
Pour in broth, bring to a simmer, and cook 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Stir in spinach, parmesan, and lemon juice. Adjust salt and pepper.
4. Assemble the Dish
Spoon creamy garlic orzo onto plates.
Top with warm lemon chicken meatballs.
Garnish with parsley or dill, lemon wedges, and extra parmesan if desired.
Notes
Meatballs can be baked at 200°C (400°F) for 15 minutes instead of pan-searing.
Orzo can be made creamier by adding ¼ cup Greek yogurt or cream at the end.
This dish is best served immediately but can be stored separately for meal prep.
Tips
For extra lemon flavor, add 1 tsp lemon zest to the orzo.
Use baby spinach for faster wilting and tender texture.
Toast orzo lightly before adding broth to enhance nuttiness.
Frequently Asked Questions
Q: Is this spicy?
A: No, it’s mild, fresh, and family-friendly.
Q: Can I make it gluten-free?
A: Yes, use gluten-free orzo or substitute with quinoa.
Q: Can I freeze the meatballs?
A: Yes, freeze cooked meatballs separately; reheat gently in the oven.
Nutritional Information
Calories: ~420–450
Protein: 32–35g
Carbs: 38–42g
Fat: 15–18g
Fiber: 4–5g