Lemon Parmesan Orzo with Chicken Meatballs (Low-Fructose & Gluten-Free)
Servings: 4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients (My Favorite Brands)
Rosemary Chicken Meatballs:
1 lb ground chicken
1/3 cup freshly grated parmesan cheese
1/3 cup gluten-free breadcrumbs
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh oregano, finely chopped
2 tablespoons garlic-infused olive oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon each salt and pepper
Lemon Parmesan Orzo:
8 oz gluten-free orzo
2 tablespoons butter
2 tablespoons garlic-infused olive oil
3 cups chicken broth
Optional: 1/4 cup white wine
1/2 cup half & half, cream, or whole milk
1/2 cup freshly grated parmesan cheese (plus more to serve)
2 cups of fresh spinach, roughly chopped
1 lemon, juiced
Salt, pepper, and Italian spices to taste
Fresh rosemary or other herbs to serve
Instructions
Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.
Combine the meatball ingredients in a large bowl. Mix well and shape into 1-inch balls, packed tightly. Spread them evenly on the baking sheet (I had roughly 20 meatballs).
Bake for 25 minutes, turning halfway through, until golden brown, ensuring the internal temperature reaches 165°F.
While the meatballs bake, make the orzo. In a large pot or skillet, melt 2 tablespoons of butter. Add the orzo and toast for 1-2 minutes. If using white wine, add now and stir until it’s absorbed.
Add the garlic-infused olive oil and chicken broth. Bring to a boil, reduce to a simmer, and cook according to orzo package instructions. Once the orzo is almost fully cooked, add the cream or milk, stirring to combine. Then, add the lemon juice and stir to combine. If the orzo becomes too dry or needs to cook for a bit longer, add 1/4 cup water or broth.
Add the chopped spinach and parmesan cheese and stir to incorporate. Taste and add salt, pepper, or Italian herbs to taste (I added red pepper flakes, dried basil, and black pepper).
Serve the orzo topped with meatballs, additional rosemary, and more parmesan cheese.
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