Name: Lemon Garlic Chicken Meatballs with Creamy Orzo
Ingredients: 1 lb ground chicken; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; Zest of 1 lemon; 2 garlic cloves, minced; 2 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup orzo pasta; 2 tbsp butter; 2 garlic cloves, minced; 2 cups chicken broth; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Description

Imagine biting into juicy, flavorful chicken meatballs infused with zesty lemon and fragrant garlic.

Ingredients

Scale

For the Meatballs:

1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
Zest of 1 lemon
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper

For the Creamy Orzo:

1 cup orzo pasta
2 tbsp butter
2 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Make the Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, lemon zest, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 1-inch meatballs.
Cook the Meatballs:
Heat a large skillet over medium heat with a drizzle of olive oil. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
Prepare the Orzo:
In the same skillet, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute. Add orzo and stir to coat in butter.
Simmer the Orzo:
Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Make It Creamy:
Reduce the heat to low and stir in heavy cream, Parmesan, and lemon juice. Season with salt and pepper to taste.
Combine and Serve:
Nestle the cooked meatballs into the orzo. Garnish with fresh parsley and serve immediately.