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Sundried Tomato Chicken Meatballs with Herbed Lemon Orzo Recipe

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4.2 from 13 reviews

This Sundried Tomato Chicken Meatballs and Orzo recipe is a delightful and hearty dish featuring tender chicken meatballs flavored with sundried tomatoes, fresh herbs, and aromatic spices. Baked alongside creamy orzo pasta and wilted spinach, this meal is finished with a vibrant lemon sauce that adds a fresh, tangy brightness. Perfect for a comforting weeknight dinner that is both flavorful and satisfying.

Ingredients

Lemon Sauce

  • Juice of one lemon
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh minced dill
  • 3 garlic cloves, pressed
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper

Chicken Meatballs

  • 450 g (1 lb) ground chicken
  • ⅓ cup oil packed sundried tomatoes, drained and finely chopped
  • ¼ cup fresh chopped parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • ½ cup breadcrumbs
  • 1 egg
  • 3 garlic cloves, pressed
  • Zest of one lemon

Orzo and Spinach Mixture

  • 125–150 grams chopped fresh spinach (about 4–5 cups chopped)
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp fresh minced mint
  • ¼ cup fresh chopped dill
  • 1 tbsp chicken stock paste
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 2 ¾ cups hot water
  • 1 cup dry Delallo orzo pasta

Garnish

  • Fresh parsley, dill and mint for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dish later.
  2. Make Lemon Sauce: Whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, minced dill, pressed garlic cloves, kosher salt, and ground pepper until well combined. Set aside to allow the flavors to meld.
  3. Prepare Meatball Mixture: In a large bowl, thoroughly mix the ground chicken, sundried tomatoes, chopped parsley, kosher salt, pepper, garlic powder, onion powder, olive oil, breadcrumbs, egg, pressed garlic, and lemon zest until the ingredients are evenly incorporated.
  4. Form Meatballs: Scoop about 1.5 to 2 tablespoons of the mixture and roll into meatballs, yielding approximately 22 to 26 pieces. Place the formed meatballs on a plate and set aside.
  5. Wilt Spinach: Using a large oven-safe skillet or braiser over medium-low heat, add chopped spinach and cook, stirring occasionally, until all moisture has evaporated and spinach is wilted. Remove spinach from skillet and set aside.
  6. Sauté Garlic and Herbs: In the same skillet, add 1 tablespoon olive oil over medium-low heat. Once warm, add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
  7. Combine Spinach and Herbs: Add the wilted spinach, fresh minced mint, fresh chopped dill, salt, and pepper to the skillet. Stir well until the herbs are wilted and ingredients are combined.
  8. Add Stock and Water: Stir in chicken stock paste and hot water, mixing thoroughly to create a flavorful broth base.
  9. Add Orzo: Pour in the dry orzo pasta and stir to combine with the broth and spinach mixture evenly.
  10. Arrange Meatballs: Carefully nestle the prepared meatballs into the orzo mixture evenly throughout the skillet.
  11. Bake: Cover the skillet with a lid or tin foil and bake in the preheated oven for 25-28 minutes. For the last 5 minutes, remove the lid or foil to allow the top to brown slightly. Bake until the meatballs are fully cooked (internal temperature 165°F) and the orzo is creamy.
  12. Serve and Garnish: Drizzle the lemon sauce over the baked meatballs and orzo mixture. Garnish generously with fresh parsley, mint, and/or dill. Serve immediately to enjoy the dish at its best.

Notes

  • You can substitute ground turkey for ground chicken if preferred.
  • For a gluten-free version, use gluten-free breadcrumbs and orzo alternatives.
  • If fresh herbs are unavailable, dried herbs can be used but reduce quantities by half.
  • Ensure meatballs reach an internal temperature of 165°F for food safety.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
  • Adjust garlic and lemon to taste for a more intense flavor profile.

Find it online: https://bitezly.com/sundried-tomato-chicken-meatballs-with-herbed-lemon-orzo-recipe/