Can I use ground turkey instead of chicken?

Yes! Ground turkey is a great substitute for ground chicken in this recipe. It keeps the meatballs lean and tender. Just be sure to season well, as turkey can be milder in flavor.

Can I cook the meatballs in an air fryer?

Absolutely. Air frying is a great shortcut for crisp, juicy meatballs. Cook at 375°F for 12–14 minutes , flipping halfway through. Then add to the orzo to finish cooking together.

Is orzo a type of rice or pasta?

Orzo is actually a pasta that’s shaped like rice. It cooks quickly and absorbs flavors beautifully—perfect for creamy, one-skillet dishes like this.

Can this dish be made dairy-free?

Yes, you can substitute plant-based milk for the dairy and skip the Parmesan or use a dairy-free alternative. The lemon and garlic are bold enough to carry the flavor.

How do I prevent the orzo from sticking?

Stir the orzo frequently during simmering, and don’t skip the splash of olive oil . Also, using a non-stick or well-oiled skillet helps keep the pasta creamy and separate.

Can I make this ahead for meal prep?

Definitely. This dish holds up well in the fridge for up to 4 days . Store the meatballs and orzo separately for the best texture when reheating.

Lemon Garlic Chicken Meatballs Orzo – The Best 1-Pan Dinner You’ll Crave

Name: Lemon Garlic Chicken Meatballs Orzo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired / American
Ingredients: 1 lb ground chicken; 1/3 cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 2 tbsp parsley, chopped; 1 tsp lemon zest; 1 tbsp lemon juice; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; 1 tbsp olive oil; 1 cup orzo pasta; 1 1/2 cups chicken broth; 1/2 cup milk or half & half; Additional lemon wedges and parsley (for garnish)

Lemon Garlic Chicken Meatballs Orzo

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This creamy Lemon Garlic Chicken Meatballs Orzo is a one-skillet meal packed with bright lemon, savory garlic, tender meatballs, and orzo pasta. It’s easy, comforting, and ready in just 45 minutes—perfect for weeknight dinners or meal prep.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop / One-Pan
Cuisine: Mediterranean-Inspired / American

Ingredients

1 lb ground chicken
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tbsp parsley, chopped
1 tsp lemon zest
1 tbsp lemon juice
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1 tbsp olive oil
1 cup orzo pasta
1 1/2 cups chicken broth
1/2 cup milk or half & half
Additional lemon wedges and parsley (for garnish)

Instructions

In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, parsley, lemon zest, lemon juice, Parmesan, salt, and pepper until just combined.
Form into 18–20 small meatballs.
In a large skillet, heat olive oil over medium heat and sear meatballs until browned on all sides. Remove and set aside.
In the same skillet, add garlic and toast orzo for 1 minute.
Pour in chicken broth, milk, and a bit more lemon juice. Stir to combine.
Return meatballs to the skillet. Cover and simmer for 10–12 minutes, or until orzo is al dente and meatballs are cooked through.
Stir in Parmesan and adjust seasoning to taste.
Garnish with parsley and lemon wedges. Serve warm.

Notes

Substitute ground turkey for a leaner version.
For extra creaminess, stir in a tablespoon of butter at the end.
To make dairy-free, use plant-based milk and omit cheese or use vegan alternatives.
Leftovers store well in the fridge for up to 4 days.
Orzo will thicken after sitting; add a splash of broth when reheating.

Find it online: https://recipesbyamelia.com/lemon-garlic-chicken-meatballs-orzo/