Garlic and Lemon Chicken Meatballs with Creamy Orzo

Garlic and Lemon Chicken Meatballs with Creamy Orzo

Ingredients:
For the meatballs:

500g ground chicken

1 clove of grated garlic

1 teaspoon of lemon zest

1 tablespoon of lemon juice

1 egg

30g breadcrumbs

2 tablespoons of chopped fresh parsley

1 tablespoon of olive oil

Salt and pepper

For the creamy orzo:

250g orzo

500ml of hot chicken stock

1 small shallot, minced

1 clove of minced garlic

20g butter

2 tablespoons of crème fraîche or single cream

50g of grated Parmesan cheese

Salt and pepper

(Optional: a squeeze of lemon to give the meatballs a nice texture)

Preparation:

1. Prepare The meatballs:

In a bowl, combine the ground chicken with the garlic, lemon zest and juice, breadcrumbs, egg, parsley, salt, and pepper.

Shape the meatballs into walnut-sized balls.

Heat the olive oil in a large skillet and brown the meatballs on all sides (about 6-8 minutes).
Tip: You can also bake them for 10-12 minutes in an oven preheated to 200°C for a lighter finish.

2. Prepare the creamy orzo:

While the meatballs are cooking, in another skillet, melt the butter.

Sauté the shallot and garlic over medium heat for 2-3 minutes without browning.

Add the raw orzo and cook for 1 minute to coat well.

Gradually pour in the hot broth as you would a risotto, stirring frequently.
(Add the broth little by little, and wait until it is absorbed before adding more liquid.)

When the orzo is al dente (after about 10 minutes), stir in the cream and Parmesan.
Adjust the seasoning with salt and pepper, and add a squeeze of lemon if desired.

3. Serve:

Serve the creamy orzo on plates.

Place the lemon meatballs on top.

Sprinkle with a little fresh parsley for the finishing touch.

Result:

Soft and fragrant meatballs, paired with melting, creamy, and slightly lemony orzo… A perfect dish for a warm dinner!