Honey Dijon Walnut Crusted Chicken Meatballs with Creamy Lemon Parmesan Orzo & Roasted Broccoli

By Teresa Forehand
Total Time
35 Mins
Serves
6
Serving Size
⅙ recipe
Meal
Dinner
Course
Main

DESCRIPTION

Tender walnut and Parmesan packed chicken meatballs are coated in a crispy walnut Parmesan crust, and served with creamy, lemon Parmesan orzo, roasted broccoli and a sweet and tangy honey Dijon drizzle.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
779
Total Fat
46
Saturated Fat
11
Cholesterol
158
Sodium
1952
Carbohydrates
54
Dietary Fiber
6
Total Sugars
11
Added Sugars
6
Protein
43
Iron
4
Potassium
1183

Ingredients

Walnut Chicken Meatballs

  • 1½ cup California walnuts, divided
  • 1 cup panko breadcrumbs, divided
  • 2 Tbsp milk
  • 1 ½ lbs ground chicken
  • 1 cup Parmesan cheese, finely grated, divided
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 Tbsp finely chopped fresh parsley
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • 1 tsp Kosher salt, divided
  • ¼ tsp black pepper
  • ½ tsp fresh lemon zest
  • 1 Tbsp olive oil
  • Olive oil cooking spray, to taste

Roasted Broccoli

  • 5–6 cups broccoli florets
  • 1 ½ Tbsp olive oil
  • ½ tsp Kosher salt
  • Black pepper, to taste

Creamy Lemon-Parmesan Orzo

  • 1 ½ cups dry orzo
  • 3 cups chicken broth
  • 1 Tbsp butter
  • ½ cup Parmesan cheese, finely grated
  • ¼ cup milk, plus more as needed
  • Zest of 1 lemon
  • 1 Tbsp fresh lemon juice, plus more to taste
  • Kosher salt, to taste
  • Black pepper, to taste
  • Milk, to taste (optional)

Honey-Dijon Drizzle

  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • Kosher salt, to taste
  • 1–2 tsp warm water, as needed
  • Parsley, chopped, to taste
  • Parmesan cheese, finely grated, to taste
  • California walnuts, chopped, to taste

Preparation

  1. Preheat oven to 425°F and line two sheet pans with parchment paper.
  2. Finely chop walnuts, dividing ½ cup for the meatballs and 1 cup for the crust, keeping the crust mixture slightly textured.
  3. To make the meatballs, combine 1/3 cup panko and milk and let sit 1–2 minutes. Add ground chicken, ½ cup walnuts, 1/2 cup Parmesan, egg, garlic, parsley, Italian seasoning, onion powder, 3/4 tsp salt and pepper. Gently mix and form into 18–20 meatballs.
  4. To coat the meatballs, combine remaining walnuts, panko and Parmesan with lemon zest, olive oil and 1/4 tsp salt. Press mixture generously onto each meatball and place on a prepared sheet pan. Lightly coat with cooking spray.
  5. Toss broccoli with olive oil, salt and pepper and spread on the second sheet pan.
  6. Roast meatballs and broccoli for 15–18 minutes, until the meatballs reach 165°F and the broccoli is browned and crisp-tender.
  7. Cook orzo in chicken broth according to package directions. Stir in butter, Parmesan, milk, lemon zest and lemon juice. Season with salt and pepper, adding milk as needed for a creamy consistency.
  8. Whisk together honey, Dijon, lemon juice and salt. Add warm water as needed to reach a thin, drizzly consistency.
  9. Serve creamy lemon Parmesan orzo with roasted broccoli and walnut-crusted meatballs. Drizzle with honey Dijon sauce and garnish with parsley, Parmesan and additional walnuts, if desired.