One Pot Lemon Chicken Meatball Orzo with Spring Vegetables
Tender chicken meatballs simmered with orzo pasta in a bright lemon and herb broth, finished with fresh spring peas and spinach. This comforting one pot meal brings sunshine to your dinner table with minimal cleanup.
Ingredients
- 500g chicken mince
- 50g breadcrumbs
- 1 egg, beaten
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 250g orzo pasta
- 1 litre chicken stock
- 2 lemons, zested and juiced
- 150g frozen peas
- 100g fresh spinach
- Fresh dill for garnish
Instructions
In a large bowl, combine chicken mince, breadcrumbs, egg, 2 cloves minced garlic, parsley, oregano, salt, and pepper. Mix until just combined and roll into 20 small meatballs.
Heat olive oil in a large deep pan or Dutch oven over medium-high heat. Brown meatballs on all sides for 4-5 minutes, then remove and set aside.
In the same pan, sauté onion and remaining garlic for 2-3 minutes until softened.
Add orzo pasta and stir for 1 minute to lightly toast. Pour in chicken stock and lemon juice, bringing to a boil.
Return meatballs to the pan, reduce heat to medium-low, cover and simmer for 15-18 minutes, stirring occasionally, until orzo is tender and meatballs reach an internal temperature of 75°C.
Stir in frozen peas and spinach during the last 3 minutes of cooking until peas are warmed through and spinach is wilted.
Remove from heat, stir in lemon zest, and season to taste. Garnish with fresh dill and serve immediately.
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