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Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo. Quick, easy, colorful, and delicious! Baked chicken meatballs with roasted lemon, cooked together with orzo pasta and baby spinach, then finished with melty cheese. This tasty dish is all made in one pan without even having to boil any water. Simply mix, bake, eat, and enjoy!
And we’re back with yet another one-pan dinner. I’m loving these easy all-in-one recipes this month. Fortunately, they’ve been turning out so delicious!
It’s been busy over here, and long days mean my time in the kitchen is limited. I was just saying on a call today that I always keep things like this in mind when creating recipes. Of course, that should go without saying that they also need to have great taste. My intention is for my recipes to be approachable, easy, and so delicious…while also looking pretty!
It’s the combo that makes a recipe worthy of saving!
And these cheesy, garlic meatballs fit the description to a T.
My mom mentioned that meatballs sounded really delicious with all the snowy weather and cold temperatures we’ve been having. I thought about sharing another crockpot meatball, but then I had the thought to test out baked meatballs with orzo.
I’ve been enjoying my all-in-one baked dishes so much, so I was curious to test this one out. It’s ended up working out wonderfully and turned into a recipe that everyone has really been enjoying!
Ingredients
- ground chicken, ground beef, ground pork, or ground turkey
- dijon mustard
- shallot, chopped
- garlic powder or a few chopped cloves garlic
- Italian seasoning
- dried rosemary
- smoked paprika
- kosher salt and black pepper
- grated parmesan cheese or ricotta cheese
- extra virgin olive oil
- chopped lemon peel
- chopped fresh dill
- chili flakes
- dry orzo pasta
- dry white wine
- heavy cream or canned full fat coconut milk
- baby spinach, chopped
- shredded mozzarella or provolone cheese
Kitchenware needed
- large cast iron skillet or large dutch oven
- medium mixing bowl, large mixing bowl
- 9×13 inch baking dish
- serving dishes / serving platter
These are the details
Step 1: pre-heat the conventional oven and make the meatballs
I love to use ground chicken or pork for this recipe. Sometimes I’ll mix the chicken and pork if I have both on hand.
Then, add the seasonings to the meat mixture: dijon, shallots, garlic, rosemary and smoked paprika. Then mix in parmesan cheese as well.
Mix everything together and roll it into 2-inch balls. Then, place the meatballs in a baking dish with a little olive oil, chopped lemon peel, dill, and chili flakes. Make sure you have paper towels on hand for clean-up!
Step 2: bake the meatballs
Now, bake the meatballs until they start getting crisp on top.
I like to give them a head start on cooking before adding the orzo. I think this helps them form a nice shape and develop even more flavor!
Step 3: add the orzo
Next, mix the orzo with the oil and meatballs in the baking dish. Add water and wine, and then spinach on top.
No need to boil the orzo. As everything bakes together, the orzo will soak up the water and become perfectly cooked. It’s such a simple way to cook orzo pasta!
Step 4: add the cheese
Pull the dish out, add a touch of cream, then top with either mozzarella or provolone cheese, then bake again until the cheese is all melty and bubbling up.
It’s going to smell so delicious with the lemon and rosemary, and then all that cheese on top! YUM.
Step 5: serve!
Serve the lemon meatballs over the creamy, cheesy orzo. Then I like to add fresh herbs and chili flakes on top.
Simple and quick, with very little clean-up, and minimal hands-on time too.
You can serve this up on busy weeknights, but it would be equally great for a small dinner party with friends. Everyone loves this meatball and pasta dinner. Bon apetit!
Looking for other easy weeknight dinners? Here are some favorites.
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Lastly, if you make this Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
What are the benefits of a Dutch oven?
A Dutch oven can maintain temperatures on the stovetop and in the oven and its tight-fitting lid ensures the recipes you are preparing is cooked thoroughly. Here is a great article that shares the benefits of cooking with a Dutch oven: https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-a-dutch-oven
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Servings: 6
Calories Per Serving: 679 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds ground chicken, pork, or turkey
- 1 tablespoon dijon mustard
- 1 shallot, chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 teaspoons dried rosemary
- 1 teaspoon smoked paprika
- salt and black pepper
- 1 cup grated parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped lemon peel
- 1 tablespoon chopped fresh dill
- chili flakes
- 1 pound dry orzo pasta
- 1/4 cup dry white wine
- 1/2 cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- 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.
This post was originally published on February 29, 2024
Made this last night and was pleased with how easy and delicious it was. I added the spinach as directed in the recipe but some of it dried out. Could you possibly place the spinach under the meatballs and cook the dish that way?
Thanks!
Hi Jennifer,
Happy Friday!! Thanks a lot for trying this dish…sorry to hear about the spinach. Sure, you could place under the meatballs, that would be just fine to do! I hope this helps! xx
Last night I made this for dinner. I used ground turkey and then did a separate bigger batch of ground beef ones because it was on sale. I forgot to buy spinach! So I used Tastefully Simple Spinach & Herb Mix (which has some dill in it too). Delish! Topped with mozzarella. We had with green beans and a salad. Would def make again.
Hey Connie,
Amazing!! Thanks so much for trying this dish and sharing what worked well for you, so glad it was enjoyed! xT
I’m usually a huge HBH recipe fan but this one missed the mark. Underseasoned, meatballs were very dry and the indicated water/wine/cream amounts were way too little for the dish.
Hey there,
Thanks so much for giving this dish a try and sharing your feedback, so sorry to hear you didn’t love it. Please let me know if there is anything that I can help with! xT
This looks delicious, and I plan on making it. I’m just wondering what pan to use?
The recipe says 9×13, but looks like you used a round pan in the photos. Probably either would work.
Can’t wait to make it.
Thanks so much Jane!! Yes, you could really use either, 9×13 or something similar in size if you want to use a round or oval baking dish:) I hope you love this recipe! xT
Smells so good! I did 1lb ground chicken, and 1lb ground pork. I subbed 5 cloves fresh minced garlic, instead of powdered. Isubbed fresh thyme, and some rosemary. I cooked 26 meatballs in a Traverna pot for approx 25 minutes. Everything else, is the same. It smells awesome! Provolone slices, torn and shredded (6 slices), and one bag of fresh spinach, instead of 3 cups chopped. I’m not sure, how to post a photo. Thank you for a wonderful base!
Also, the meal was great! Next time, I think I’ll sub chicken stock, instead of water.
Thanks again Wendy:)
Hi Wendy,
I appreciate you trying this recipe and your comment! We don’t allow photos to be posted here, but I hope everything is delish and thanks for sharing what worked well for you! xT
I made this tonight, followed the recipe exactly. The flavors were amazing, 100%. My only issue with it was that it came out rather dry; we would have liked more of a sauce to it. The rice was cooked perfectly, but used all of the liquid. Any suggestions on how to make more of a sauce to it? Add more water? Reduce the amount of rice? I would appreciate suggestions as we would definitely like to enjoy this again. Thanks!
Did you use rice, instead of Orzo pasta? If so, I would add one more cup of water, or chicken stock. Rice needs more liquid. I am not the original poster 😉
Sorry, yes, used the Orzo pasta as recipe called for. Thanks for clarifying.
Hi Susan,
Wonderful!! I love to hear that this dish turned out well for you, thanks for trying it and your comment! Did you use rice or orzo? Rice is definitely going to cook differently for you than the orzo, I think adding more liquid would help with that! Happy Friday:)
I’m making this for my kids for dinner. Just one question-is there a substitute for Orzo you suggest? Thanks:)
Hi Judi,
You could use another mini noodle like stars or macaroni. I hope your family loves this recipe! xx
This sounds delicious !! Just wondering which of the two suggestions
of the cheese did you use to top the dish ?
Thank you !
Thanks so much Abbie!! I used a combo of both:) Let me know if you give this dish a try, I hope you love it! xT
Good morning ☀️
Can I mix the meatball ingredients / make the meatballs and then freeze prior to cooking?
Thank you!
Hi Anna,
Totally, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Can I use frozen spinach, thawed and squeezed very well?
Hi Mary Jean,
Sure, that would work nicely for you! Let me know if you give this dish a try, I hope you love it! xT
So a quick question, I can’t find gluten free orzo, could I substitute with something else. Also could I just use Lemmon zest or is the entire peel really essential to the recipe? I love all your recipes I have tried so far. Thanks so much!
Hi Angela,
You could use another gluten free mini pasta shape like stars, that would also work well here! The lemon zest should work for you as well:) I hope you love this dish! xT
Is there anything I can substitute for the white wine?
Your favorite broth, I’d use chicken.
Hi Heidi,
You bet! You can use chicken broth in place of the white wine:) Please let me know if you have any other questions! xT
So 2.5 meatballs per serving to make 15 meatballs/6 servings?
Hi Elizabeth,
Yes, that is correct, it also includes the orzo:) Of course adjust that to how hungry your eaters are or if you are serving with anything else like a salad or some crusty bread. I hope you love this dish! xT
This sounds delicious! The blog post intro mentions roasted lemon, but the recipe just mentions lemon peel; should there also be instructions for roasting, or is raw lemon the way to go? Thanks!
Oops, disregard — I just realized the idea is that the chopped peel roasts along with the meatballs. Sorry!
If this recipe makes 15 meatballs and there’s supposed to be 6 servings for this dish, then that’s only 2 or 2-1/2 (lol) meatballs for person. I can guarantee you most people eat about 4 meatballs per serving.
Most ground meats come in 1 lb packages. You call for 1-1/2 lbs of meat. What to do with the other 1/2 lb of meat?
In the instructions it says to use a 9×13 pan but in your photos it looks like you’re using some kind of round, deep skillet.
I can’t wait to try this recipe because it looks and sounds good, but as usual, needs professional editing!
Use the extra half pound to make more meatballs, just increase all the meatballs ingredients by 1/3
Hi Melanie,
Always feel free to adapt each recipe to your needs and wants. Hope you can find a way to enjoy this dish! Thank you and have a wonderful weekend! Xx
No worries at all!
Hey Ginny,
You are going to go ahead and roast the lemon peel in step 2:) I hope this makes sense! let me know if you give this dish a try, I hope you love it! xT
Can you substitute the white wine, for non alcohol individuals?
Hi Martina,
Of course, chicken broth is a great option to use in place of the wine:) Please let me know if you have any other questions! xT