Lemon Butter Chicken Meatballs with Creamy orzo

Do you ever read a series of words and you realize just saying them made you salivate? This is what happened to me when Dan shared these recipe notes from his recent live for lemon butter chicken meatballs creamy orzo

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Lemon Butter Chicken Meatballs and Creamy Orzo

Step 1

Preheat the oven to 400°F.

Step 2

Place the lemon slices in an oven-safe skillet in a single layer and top with the butter and garlic. Cook for 2-3 minutes over medium-high heat until the butter melts and the garlic is fragrant. Remove from heat and set aside. NOTE: If you didn’t use an oven-safe skillet, transfer the lemon slices to an oven-safe baking dish.

Step 3

Combine ground chicken, egg, breadcrumbs, parmesan, onion powder, garlic powder, salt and pepper in a bowl. Mix until just combined.

Step 4

Roll the chicken mixture into golf ball-sized meatballs. You should have about 18 meatballs.

Creamy Spinach Orzo

Step 6

While meatballs are baking, make the orzo. Heat a skillet or pot over medium-high heat and add the butter and garlic. Cook for 2-3 minutes.

Step 7

Pour in the broth, milk, lemon juice, salt and pepper and bring to a boil.

Step 8

Reduce heat to medium-low and stir in the orzo. Cover and simmer for about 10 minutes, or until the orzo is al dente, stirring frequently. Add more broth or milk, if needed.

Step 9

Mix the parmesan and spinach into the orzo until the cheese is melted and the spinach is wilted.

Step 10

Plate and serve the creamy spinach orzo and chicken meatballs, drizzling with extra lemon butter.