Lemon Rosemary Chicken Meatballs are a delightful and flavorful dish that combines the bright, citrusy notes of lemon with the earthy aroma of rosemary. These meatballs are perfect for an elegant dinner or a casual meal, offering a unique and delicious taste.
Lemon Rosemary Chicken Meatballs
Why These Lemon Rosemary Chicken Meatballs Are the Best
- Bright and Citrusy: The lemon adds a refreshing and tangy flavor that pairs beautifully with the chicken.
- Earthy Rosemary: The rosemary adds an aromatic and earthy note that enhances the overall taste of the meatballs.
- Golden-Brown Exterior: The meatballs are cooked to a perfect golden brown, providing a satisfying texture.
- Beautiful Presentation: Garnished with fresh rosemary sprigs and lemon slices, these meatballs are visually appealing and appetizing.
Perfect for Any Occasion
Whether you’re preparing a cozy weeknight dinner, hosting a dinner party, or looking for a flavorful meal option, Lemon Rosemary Chicken Meatballs are the perfect choice. The combination of bright lemon and aromatic rosemary makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Ground Chicken or Turkey: A lean and flavorful base for the meatballs, easily enhanced with seasonings.
- Dijon Mustard & Shallot: Add a tangy, savory depth to the meatballs.
- Rosemary & Italian Seasoning: Infuse the dish with fresh, herbaceous flavors that pair perfectly with citrus.
- Parmesan Cheese: Adds saltiness and richness, binding the meatballs and enhancing their flavor.
- Orzo Pasta & chicken broth: Create a light yet creamy foundation, with wine adding a touch of acidity.
- Heavy Cream & Spinach: The cream provides a luscious texture, while spinach adds freshness and color.
- Lemon Peel & Dill: Brighten the dish with zesty and herbaceous notes.
Tips for Making the Best Lemon Rosemary Chicken Meatballs
- Use Fresh Ingredients: For the best flavor, use fresh lemons, rosemary, and high-quality chicken.
- Season Generously: Don’t skimp on the lemon zest, rosemary, and other seasonings – they add a lot of flavor to the meatballs.
- Cook Evenly: Ensure the meatballs are cooked evenly to achieve a golden-brown exterior and a tender interior.
- Garnish with Fresh Herbs: Top the dish with fresh rosemary and lemon slices for added flavor and visual appeal.
Serving Suggestions
- With Risotto: Serve Lemon Rosemary Chicken Meatballs over a creamy risotto for a complete meal.
- With a Side Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With Steamed Vegetables: Include steamed vegetables like broccoli or asparagus for added nutrition.
- With Mashed Potatoes: Pair with creamy mashed potatoes for a comforting and satisfying meal.
- With Lemon Wedges: Serve with lemon wedges for a burst of citrusy freshness.
A Must Try
Imagine digging into these Lemon Rosemary Chicken Meatballs—each bite filled with the bright flavor of lemon and the earthy aroma of rosemary, all cooked to a perfect golden-brown. Whether you’re sharing them with family and friends or enjoying them on your own, these meatballs are sure to become a favorite in your home. Gather your ingredients and create a meal that’s both satisfying and delicious. You’ll love sharing this flavorful dish with loved ones and making special moments even more memorable!
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Lemon Rosemary Chicken Meatballs
Whether you’re preparing a cozy weeknight dinner, hosting a dinner party, or looking for a flavorful meal option, Lemon Rosemary Chicken Meatballs are the perfect choice. The combination of bright lemon and aromatic rosemary makes them a crowd-pleaser that everyone will enjoy.
Ingredients
- 1 1/2 pounds ground chicken or turkey
- 1 Tbsp dijon mustard
- 2 Tbsps extra virgin olive oil
- 1 Tbsp chopped lemon peel
- 1 Tbsp chopped fresh dill
- 1 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 2 Tsps dried rosemary
- 1 Tsp smoked paprika
- salt and black pepper
- 1 cup grated parmesan cheese
- 1 shallot chopped
- chili flakes
- 1 pound dry orzo pasta
- 1/4 cup chicken broth
- 1/2 cup heavy cream or canned full fat coconut milk
- 3 cups baby spinach chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Set your oven to 450°F and allow it to fully preheat.
- In a mixing bowl, combine the chicken, Dijon mustard, finely minced shallot, garlic powder, Italian seasoning, crushed rosemary, paprika, salt, pepper, and freshly grated Parmesan.
- Stir the mixture until all ingredients are well incorporated. Shape the mixture into tablespoon-sized balls, yielding approximately 15 to 16 meatballs.
- Place the meatballs in a 9×13-inch baking dish. Add a drizzle of olive oil, fresh lemon peel, chopped dill, and a pinch of chili flakes, tossing gently to coat.
- Bake in the oven for 10 minutes, or until the meatballs begin to develop a slight crisp. Lower the oven temperature to 400°F to continue cooking.
- Add the dry orzo to the baking dish with the meatballs, then pour in 2 cups of water and chicken broth. Stir gently to combine, ensuring the orzo is evenly distributed. Season with salt and pepper to taste.
- Layer the spinach on top without mixing. Return the dish to the oven and bake for 15 minutes, or until most of the liquid is absorbed by the pasta, leaving it slightly saucy.
- Gently stir the pasta to combine with the meatballs and mix in the cream until evenly incorporated. Sprinkle the cheese over the top in an even layer.
- Return the dish to the oven and bake for an additional 10 minutes, or until the cheese has melted and the sauce is bubbling. If excess oil pools on top, carefully drain it off.
- Finish with a garnish of fresh dill, basil, or microgreens for a vibrant touch before serving.
Notes
- Original recipe by half baked harvest
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Lemon Rosemary Chicken Meatballs