Community recipe
Herby Chicken Meatballs with Lemony Spinach Orzo
Tender Parmesan-herb chicken meatballs bake until golden, then nestle into silky lemony orzo and spinach for a bright, cozy weeknight dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tsp olive oil
- 1 lb ground chicken
- 0.5 cup panko breadcrumb
- 0.25 cup parmesan cheese, finely grated
- 1 egg, lightly beaten
- 2 garlic cloves, finely minced
- 0.25 cup parsley, finely chopped
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 1 cup orzo
- 2 cup chicken broths
- 0.25 tsp kosher salt
- 5 oz baby spinaches, washed and dried
- 1 lemon, zested
- 2 tbsp parsley, finely chopped
Make it
Instructions
- 01
Heat the oven and prepare the pan
Position a rack in the center of the oven and heat it to 425°F. Line a rimmed baking sheet with parchment paper, then lightly coat the parchment with 1 tsp olive oil. Set the sheet aside on a stable work surface. | Why: Lining and oiling before shaping prevents sticking and makes the meatballs easy to lift after baking.
- 02
Mix and shape the meatballs
In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1 each egg, 2 each garlic cloves, 1/4 cup parsley, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix gently with clean hands just until no dry crumbs remain; do not compact the mixture. With lightly damp hands, shape it into 16 equal meatballs, about 1 1/2 inches wide, and arrange them in a single layer on the lined, oiled baking sheet. | Why: Gentle mixing keeps ground chicken tender, while evenly sized portions cook at the same rate.
- 03
Bake until juicy and browned
Bake the meatballs on the center rack for 12 to 15 minutes, rotating the sheet once halfway through. They are done when browned in spots, firm but springy, and the centers register 165°F on an instant-read thermometer. Rest them on the sheet for 3 minutes. | Why: A brief rest lets the juices settle while the thermometer confirms the poultry is safely cooked.
- 04
Cook the lemony spinach orzo
While the meatballs bake, warm 1 tbsp olive oil in a large, deep skillet over medium heat. Add 1 cup orzo and stir for 1 minute, until lightly toasted and fragrant. Pour in 2 cup chicken broth and add 1/4 tsp kosher salt. Bring to a gentle boil, then reduce to a steady simmer and cook uncovered, stirring often, until the orzo is tender and most liquid is absorbed, 8 to 10 minutes. Stir in 5 oz baby spinach until wilted, about 1 minute. Remove the skillet from the heat; finely grate in 1 each lemon and stir thoroughly. | Why: Toasting adds a nutty note, and finishing off heat keeps the lemon bright while the spinach stays tender.
- 05
Finish, garnish, and serve
Taste the orzo and adjust its seasoning with the reserved kosher salt and black pepper if needed. Spoon it into four shallow bowls, place four meatballs over each portion, and scatter 2 tbsp parsley over the top. Serve immediately while the orzo is creamy and the meatballs are warm. | Why: Tasting at the end accounts for broth saltiness, and the fresh garnish adds color and a clean herbal finish.
