Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

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.

Nutrition

• Calories: 679 kcal