Hidden Veggie Meatballs with Creamy Lemony Orzo

These are the kind of meatballs you make once and then crave all the time. They're juicy, packed with hidden veggies (so it's a win for everyone), and finished in the dreamiest creamy lemon orzo that feels cozy but still fresh. It's one of those meals that looks impressive but is secretly so easy — whether you're making it during the week or hosting, it just works!

Course dinner, Main Course

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 702kcal

Ingredients

MEATBALLS

½ Zucchini grated (moisture squeezed out)
1 Carrot grated
1 Pound Ground Chicken
2 Cloves Garlic grated
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Dried Oregano
½ Cup Breadcrumbs
1 Egg
½ Cup Freshly Grated Parmesan
Salt & Pepper
2 Tablespoons Fresh Parsley finely chopped

ORZO

1 Small Onion finely chopped
1 ½ Cups Dry Orzo
2 Cups Chicken Broth
½ Cup Cream
1 Lemon juice and zest
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Cloves Garlic grated
Salt & Pepper
1 Teaspoon Dried Oregano

Garnish

Crumbled Feta
Lemon Juice & Zest
Fresh Parsley chopped
Salt & Pepper

Instructions

In a large bowl, combine the grated zucchini (with excess moisture squeezed out), grated carrot, ground chicken, garlic, onion powder, garlic powder, oregano, breadcrumbs, egg, Parmesan, parsley, salt, and pepper. Mix until just combined, being careful not to overwork the mixture. Form into evenly sized meatballs.
Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and sear until a deep golden crust forms, about 1-2 minutes per side. Add the meatballs to a lined 9x13 baking sheet and bake for 12-15 minutes until cooked through, the internal temperature should be 165F degrees.
Meanwhile, in the same skillet, heat the butter and olive oil over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant. Add the orzo and toast for 1–2 minutes, stirring frequently.
Pour in the chicken broth, season with oregano, salt and pepper, and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Stir in the cream, lemon juice, and zest, and let simmer until creamy.
Nestle the meatballs into the orzo, cover, and cook on low heat for 10 minutes to allow the flavors to come together.
Finish with crumbled feta, extra lemon juice and zest, fresh parsley, and a final pinch of salt and pepper before serving.

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