🍋 Creamy Lemon Orzo with Meatballs and Asparagus
🧾 Ingredients:
For the Meatballs:
1 lb (450g) ground chicken or turkey (or beef/pork if preferred)
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp onion powder
Salt & pepper to taste
1 tbsp olive oil (for searing)
For the Pasta:
1 tbsp butter
1 cup orzo pasta
2 cups chicken broth (low sodium)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Zest and juice of 1 lemon
1 cup chopped asparagus (cut into 1-inch pieces)
Salt and pepper to taste
🍳 Instructions:
1. Make the Meatballs:
In a bowl, combine ground meat, breadcrumbs, egg, Parmesan, garlic, onion powder, salt, and pepper.
Mix well and form into small meatballs (about 1 inch).
Heat olive oil in a large skillet over medium heat and sear meatballs until browned on all sides (about 6–8 minutes). Remove and set aside (they’ll finish cooking later).
2. Cook the Orzo:
In the same skillet, add butter and the orzo. Toast for 1–2 minutes until slightly golden.
Pour in chicken broth and bring to a simmer. Cook for 5–6 minutes, stirring often.
3. Add the Asparagus and Meatballs:
Stir in the chopped asparagus and place meatballs back into the pan.
Cover and simmer for another 5–6 minutes, until the orzo is tender and the meatballs are cooked through.
4. Make It Creamy:
Lower the heat and stir in heavy cream, Parmesan, lemon zest, and lemon juice.
Season with salt and pepper to taste. Stir until everything is creamy and well coated.
5. Serve:
Garnish with more grated Parmesan and fresh parsley if desired.
Serve hot and enjoy!
3 Comments
Looks amazing !!!
❤️❤❤❤
I definitely have to make this…