halfbakedharvest4.5
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
All made in one pan without even boiling water...simply mix, bake, eat, and enjoy!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450° F.2. Add the chicken, dijon, shallot, garlic powder, Italian seasoning, rosemary, paprika, salt, pepper, and parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs). 2. In a 9×13 inch baking dish, combine the meatballs, olive oil, lemon peel, dill, and chili flakes. Bake ⏱️ 8-10 minutes, until just starting to get crisp. Reduce the oven to 400° F. 3. To the meatballs, add the dry orzo. Pour over 2 cups of water and the wine, stir to combine. Season with salt and pepper. Place the spinach on top. Bake for ⏱️ 12-15 minutes until most of the water has cooked into the pasta, but not all of it.4. Stir the pasta around, mix in the cream, then sprinkle the cheese overtop. Bake another ⏱️ 10 minutes until the cheese has melted and the sauce is bubbling. If there's a lot of oil on top, drain off the excess. Top with fresh dill, basil, or micro greens.
garlic powder1 tablespoonItalian seasoning1 tablespoondried rosemary2 teaspoonschopped lemon peel1 tablespoonchili flakeschopped fresh dill1 tablespoon
Nutrition Facts
calories
679 kcal
serving Size
1 serving
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