Lemon Herb Chicken Meatballs with Orzo & Asparagus
Lemon Herb Chicken Meatballs with Orzo & Asparagus are light, fresh, and packed with spring flavor in every bite, perfect for a no-fuss dinner.
Equipment
- Large Skillet
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 egg
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- Zest of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Orzo & Vegetables
- 1 cup orzo
- 3 cups chicken broth
- 1 tablespoon olive oil
- ½ bunch asparagus (trimmed & cut into 1-inch pieces)
- ½ cup frozen peas
- Juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Lemon Butter Sauce
- 2 tablespoon butter (melted)
- Juice of ½ lemon
- 1 tablespoon chopped fresh dill
Instructions
Instructions
- In a large bowl, mix together ground chicken, panko, parmesan, egg, garlic, parsley, lemon zest, oregano, salt, and pepper.
- Form into 1-inch meatballs (about 12-14 meatballs). Use a cookie scoop to make them uniform.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F). Remove from skillet and set aside.
- In the same skillet, heat 1 tablespoon olive oil and sauté the asparagus for 2-3 minutes.
- Add the orzo and chicken broth, bringing it to a simmer.
- Cook for 8-10 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
- Stir in the peas, lemon juice, salt, and pepper, cooking for 1 more minute.
- Nestle the meatballs into the orzo.
- In a small bowl, whisk together the melted butter, lemon juice, and dill for the lemon butter sauce.
- Drizzle the sauce over everything for an extra burst of flavor, garnished with extra fresh dill, lemon zest, and parmesan.
Notes
Ground turkey works too if you don’t have ground chicken—just make sure it’s not too lean so the meatballs stay juicy. Don’t skip the lemon butter sauce! It adds a ton of flavor and really ties the whole dish together. If your orzo starts to stick or dry out, just add a splash of extra broth or water to loosen it up while cooking or reheating.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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