Hearty Chicken Meatball and Orzo Bake

Prepare to elevate your weeknight dinners with this incredible recipe for **Baked Chicken Meatballs** served alongside a luxurious, **Creamy Sun-Dried Tomato and Mushroom Orzo**. This isn’t just another meal; it’s a vibrant symphony of flavors designed to be both wholesome and utterly delicious, making it an instant **family favorite** you’ll turn to again and again.

Last year, my family embarked on an unforgettable journey through Israel, a land where every meal was a revelation. We indulged in an abundance of fresh, wholesome food, from the heavenly artisan breads unlike any I’d tasted to the rich, herb-laden dishes that felt incredibly nourishing. What struck me most was how much we ate without ever feeling heavy; it was the sheer freshness and quality of the ingredients that made all the difference. Since returning home, still dreaming of those bustling cobblestone streets and the aroma of warm challah, I’ve been passionately focused on infusing our simple home-cooked meals with more **fresh herbs**, bright flavors, and a renewed sense of culinary adventure. This recipe for **healthy chicken meatballs** is a direct reflection of that inspiration, bringing a taste of that wholesome Mediterranean spirit to your dinner table.

Meatballs are a universal comfort food, but a chicken rendition that maintains exceptional moisture and succulence, while bursting with the vibrant essence of fresh herbs, truly stands out. This recipe achieves just that. We’re not just talking about ordinary chicken meatballs; these are **juicy chicken meatballs** that are baked to golden perfection, making them a healthier and incredibly convenient option for any meal.

One of the most delightful elements of this dish is the addition of **fried herbs** sprinkled over the top just before serving. These delicate, crispy bits of rosemary and thyme don’t just add a beautiful garnish; they infuse every bite with an intense, aromatic flavor that truly elevates the entire experience.

Recalling our travels, it’s hard to pinpoint a single highlight. Petra was awe-inspiring, Israel itself felt like breathing new air, and the flavors experienced near the borders of Syria and Lebanon offered some of the most memorable culinary moments of the entire trip. These experiences reminded me that sometimes, you need to venture far from home to truly appreciate what “home” means to you. For me, home is where my loved ones gather, where laughter flows freely around a dinner table without the pressure of deadlines or hurried schedules, and where a generous plate of velvety orzo, dotted with earthy mushrooms and fragrant chicken meatballs, brings joy and comfort to all.

Why This Baked Chicken Meatball & Orzo Recipe Will Be Your New Favorite

This recipe for **Baked Chicken Meatballs and Creamy Orzo** is designed to become a staple in your kitchen. It masterfully combines convenience with gourmet flavors, ensuring that even on your busiest days, you can create a meal that feels special. Here’s why it stands out:

• Unbeatable Flavor & Texture: The chicken meatballs are incredibly juicy and tender, infused with a medley of fresh herbs that provide a bright, invigorating taste. The orzo, on the other hand, is rich, velvety, and deeply savory, with pops of sweetness from sun-dried tomatoes and an earthy depth from mushrooms.
• Healthier Option: By baking the meatballs instead of frying them, we significantly reduce the fat content without sacrificing any flavor or juiciness. Ground chicken is a lean protein, making this a lighter alternative to traditional beef or pork meatballs.
• Effortless Preparation: The beauty of this dish lies in its simplicity. While the **chicken meatballs** bake in the oven, you can easily prepare the **creamy orzo pasta**, bringing the entire meal together efficiently. This simultaneous cooking approach makes it ideal for a **weeknight dinner**.
• Customizable & Versatile: Whether you prefer more vegetables, a different protein, or want to adjust the spice level, this recipe is incredibly adaptable to your family’s preferences. It’s a blueprint for deliciousness that you can make your own.
• Impressive Yet Simple: While the presentation and flavors suggest a complex dish, the steps are straightforward and accessible for cooks of all levels. It’s the perfect meal to impress guests or simply treat your family to something extraordinary.

Essential Ingredients for Baked Chicken Meatballs

Creating these bold, flavorful, and wonderfully moist **baked chicken meatballs** is surprisingly simple. They come together quickly, allowing you to focus on the creamy orzo while they bake to perfection. Here’s a breakdown of the key ingredients that make these meatballs truly special:

For the Juicy Chicken Meatballs:

• Panko Bread Crumbs: These are crucial for binding the meatballs and contributing to their remarkably light and tender texture. Unlike regular breadcrumbs, panko absorbs less oil and creates a crispier exterior when baked. If you don’t have panko, crushed crackers or regular breadcrumbs can be used as a substitute, though the texture might vary slightly.
• Milk: Using 2% or whole milk is key to keeping these **chicken meatballs moist** and preventing them from drying out during baking. It hydrates the panko, creating a tender matrix within the meat.
• Olive Oil: A touch of olive oil helps the meatballs achieve that beautiful golden-brown crust as they bake, adding a layer of rich flavor and ensuring even cooking.
• Salt: Essential for enhancing all the other flavors in the meatballs, ensuring they are perfectly seasoned throughout.
• Aleppo Pepper (Optional): This vibrant, moderately spicy pepper adds a wonderful depth and authentic Middle Eastern flavor. It’s less fiery than other chili flakes, offering a fruity, tangy heat. If you enjoy a touch of global inspiration, don’t skip it!
• Ground Chicken: We recommend using ground chicken for its lean profile and ability to absorb flavors beautifully. Ground chicken thighs or even ground turkey are excellent alternatives, offering similar results in terms of moisture and texture.
• Eggs: The unsung heroes of meatball construction, eggs act as the primary binder, holding all the ingredients together and preventing the meatballs from crumbling.
• Grated Parmesan: Beyond adding a delicious savory, umami flavor, Parmesan cheese also assists in binding the meatballs and helps them maintain their shape during baking.
• Shallot: Minced shallots provide a milder, sweeter, and more delicate onion flavor compared to regular onions, enhancing the overall aromatic profile without overpowering the herbs.
• Garlic Powder: A foundational flavor enhancer, garlic powder ensures a consistent garlic note throughout each meatball.
• Fresh Herbs (Parsley, Thyme, Rosemary): This trio is where the magic happens! Fresh parsley offers a bright, herbaceous note, thyme contributes an earthy, slightly floral aroma, and rosemary adds a pungent, piney depth. Together, they create a wonderfully aromatic and flavorful meatball. As a convenient alternative, 1 teaspoon of Italian seasoning can be used.

For the Velvety Creamy Orzo:

• Sun-Dried Tomatoes: These concentrated bursts of tomato flavor add a sweet, tangy, and intensely savory dimension to the orzo. They are a vibrant counterpoint to the earthy mushrooms and creamy sauce.
• Oil (from sun-dried tomatoes jar): Don’t discard this flavorful oil! It’s infused with the essence of sun-dried tomatoes and herbs, providing a fantastic base for sautéing. If not using sun-dried tomatoes, an additional tablespoon of butter can be used.
• Butter: Used to sauté the vegetables and herbs, butter adds richness and a golden hue, building a foundational layer of flavor for the creamy sauce.
• Baby Bella Mushrooms: These mushrooms offer a robust, earthy flavor and a pleasing meaty texture that complements the chicken beautifully. While any mushroom variety works, baby bellas are particularly suited for this dish.
• Shallot: Just like in the meatballs, minced shallot provides a sweet and mild oniony base for the orzo, contributing to its sophisticated flavor profile.
• Rosemary and Thyme Sprigs: These fresh herbs are fried to release their aromatic oils, then often chopped and sprinkled as a garnish, adding a delicate crunch and concentrated herbal flavor.
• Garlic: Minced fresh garlic is indispensable for its pungent, aromatic qualities, forming the backbone of many savory dishes.
• Salt: Crucial for seasoning the orzo and balancing the flavors, ensuring every bite is perfectly savory.
• Cooking Dry White Wine: A splash of dry white wine (or real white wine if preferred) adds a layer of acidity and complexity, deglazing the pan and enhancing the depth of flavor in the sauce. It evaporates during cooking, leaving behind only its rich essence.
• Orzo: This small, rice-shaped pasta is perfect for absorbing the creamy sauce, creating a tender, luxurious dish that’s satisfying and comforting.
• Chicken Broth: The primary liquid for cooking the orzo, chicken broth imparts savory depth and ensures the pasta is infused with flavor from the inside out.
• Heavy Cream: The secret to the orzo’s irresistible richness and velvety texture. It transforms the liquid into a luscious sauce that clings to every grain of pasta.
• Balsamic Vinegar: A small amount of balsamic vinegar added at the end brightens the dish with a touch of acidity, cutting through the richness and elevating the overall flavor profile.
• Pecorino Romano: A final sprinkle of this sharp, salty cheese adds a delightful flourish and a punch of umami, perfect for garnish.
• Red Pepper Flakes: A pinch of red pepper flakes offers a subtle warmth and a gentle kick, allowing you to adjust the heat to your preference.

This overview provides insight into each ingredient’s role. For precise measurements, please refer to the detailed recipe card at the end of this article.

Customizing Your Meal: Additions and Protein Swaps

This **chicken meatball and orzo recipe** is wonderfully versatile, allowing for various additions and substitutions to suit your taste or what you have on hand.

Boost Your Veggies!

Incorporating more vegetables is an excellent way to enhance the nutritional value and texture of this dish. Consider these delightful options:

• Spinach: Stir in a handful of fresh baby spinach during the last few minutes of cooking the orzo. It will wilt beautifully into the creamy sauce, adding vibrant color and nutrients.
• Peas: Frozen peas can be added to the orzo during the final simmer. Their sweet, tender texture offers a lovely contrast.
• Cherry Tomatoes: Halved cherry tomatoes can be added to the orzo along with the sun-dried tomatoes, or even roasted alongside the meatballs for a burst of fresh, juicy flavor.
• Asparagus: Blanch or lightly sauté chopped asparagus spears and stir them into the finished orzo for a touch of springtime freshness.
• Zucchini or Bell Peppers: Finely diced zucchini or bell peppers can be sautéed with the mushrooms and shallots, adding extra texture and vitamins.

Can I Use Ground Turkey Instead of Chicken?

Absolutely! **Ground turkey** is a fantastic and common substitute for ground chicken in this recipe. It will yield equally delicious and tender meatballs. If using leaner ground turkey (e.g., 99% lean), you might consider adding an extra tablespoon of olive oil or milk to the meatball mixture to ensure maximum juiciness, as turkey can sometimes be drier than chicken. The cooking time will remain largely the same, but always rely on a meat thermometer to ensure internal doneness.

Step-by-Step Guide: Making Baked Chicken Meatballs with Creamy Orzo

One of the many joys of this recipe is how straightforward it is, especially since the **chicken meatballs are baked**, eliminating the need for messy pan-frying and the constant worry about whether they’re cooked through. This “set-it-and-forget-it” method allows you to focus on developing the rich flavors of the creamy orzo. Here’s a clear breakdown of the fundamental steps; for complete, detailed instructions and measurements, refer to the recipe card below.

For the Perfectly Baked Chicken Meatballs:

• Prepare Your Workspace: Begin by preheating your oven to 400 degrees Fahrenheit (200°C). Line a sturdy baking sheet with aluminum foil or parchment paper for easy cleanup, then lightly coat it with a little cooking spray to prevent sticking.
• Hydrate the Panko: In a medium bowl, combine the panko bread crumbs, milk, and a tablespoon of olive oil. Stir gently until the panko is thoroughly moistened, then set this mixture aside for a few minutes. This crucial step allows the panko to absorb the liquid, ensuring exceptionally tender and juicy meatballs.
• Combine Meatball Ingredients: In a separate, larger bowl, add the ground chicken along with all the remaining meatball ingredients (eggs, Parmesan, minced shallot, garlic powder, salt, Aleppo pepper if using, and fresh herbs). Once those are in, gently fold in the reserved panko and milk mixture. It’s important to mix everything until it’s *just combined* to avoid overworking the meat, which can lead to tough meatballs.
• Form and Oil the Meatballs: Using a cookie scoop (or your hands), portion the meatball mixture into uniform balls and place them onto the prepared baking sheet. For an even golden crust, lightly oil both your hands with olive oil and roll each meatball gently to coat its surface. Re-oil your hands as needed to ensure a smooth, even coating on all meatballs.
• Bake to Perfection: Transfer the baking sheet to your preheated oven and bake the **chicken meatballs** for approximately 25-30 minutes, or until they are beautifully golden brown and cooked through. (Refer to the “Ensuring Perfect Meatball Doneness” tip below for how to check).

For the Rich and Creamy Orzo:

• Prepare Sun-Dried Tomatoes: If using, gently pat dry your sun-dried tomatoes with a paper towel to remove excess oil, then set them aside.
• Infuse the Oil: Heat the flavorful oil from the sun-dried tomatoes jar (or an equivalent amount of olive oil) in a large skillet over medium heat.
• Crisp the Herbs: Add the rosemary and thyme sprigs to the hot oil. Fry them gently, turning often, until they become wonderfully crispy and fragrant. Carefully transfer them to a paper towel-lined plate to drain and cool, then chop them finely for garnish.
• Sauté the Mushrooms: Add 1 tablespoon of butter to the same skillet. Cook half of the sliced mushrooms in a single layer until beautifully browned on one side, then flip and brown the other. Season them with salt and pepper *after* browning (see our tip below!). Remove to a plate. Repeat with the remaining mushrooms and another tablespoon of butter. This two-batch method prevents overcrowding and ensures proper browning, not steaming.
• Build the Aromatic Base: Reduce the heat slightly. Add the minced shallots and garlic to the pan, stirring frequently until they become fragrant and softened, about 1-2 minutes. Add another pinch of salt to layer the seasoning.
• Deglaze with Wine: Pour in the white wine. Allow it to simmer and reduce for a good 5 minutes, or until almost completely evaporated. This step is crucial for deepening the flavor and removing the raw alcohol notes. Scrape up any browned bits from the bottom of the pan as it reduces.
• Cook the Orzo: Add the uncooked orzo, the sautéed mushrooms, chicken broth, and heavy cream to the skillet. Sprinkle in a bit more of the fresh, chopped herbs (or Italian seasoning) and season with salt and pepper.
• Maintain Creaminess: PRO TIP: Ensure your heavy cream is at room temperature and your chicken broth is at least slightly warmed before adding them. This prevents the cream from curdling when it hits the hot pan, ensuring a silky-smooth sauce. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring often to prevent sticking.
• Finish Cooking: Reduce the heat to medium-low and continue to simmer for an additional 5-6 minutes, stirring frequently, until the orzo is al dente and the sauce has thickened to your desired consistency.
• Final Touches: Stir in the dried sun-dried tomatoes and taste, seasoning again with salt and pepper if needed. Allow the cream to simmer gently for another minute while the flavors meld. Finally, stir in the remaining tablespoon of butter and the Pecorino Romano cheese until melted and fully incorporated. Finish with the balsamic vinegar for a bright, acidic lift.
• Serve: Plate the creamy orzo, topping it generously with your perfectly **baked chicken meatballs**. Garnish with additional Pecorino Romano, a sprinkle of red pepper flakes for a hint of heat, and the delightful fried herb leaves.

Expert Tips for Culinary Success

Achieving restaurant-quality results at home is easier than you think with these simple, yet impactful, culinary tips.

When to Season Mushrooms for Best Flavor and Texture

This is a game-changer for mushroom lovers! For the best flavor and texture, **never season mushrooms until they are browned**. Salting mushrooms too early will draw out their moisture, causing them to steam rather than sear. This results in rubbery mushrooms that lack that desirable rich, earthy flavor. Always cook your mushrooms in a hot pan with a good amount of fat until they are deeply golden brown and slightly crispy, *then* season them with salt and pepper. This technique ensures they develop a fantastic umami crust and maintain a pleasant, firm texture.

Ensuring Perfect Baked Chicken Meatball Doneness

Baking chicken meatballs makes them incredibly easy to cook through, but precision ensures both safety and optimal texture. The meatballs typically require about **25-30 minutes** in a 400°F (200°C) oven. To confirm they are perfectly done, use a reliable meat thermometer to check the internal temperature of a few meatballs. The safe internal temperature for ground chicken is **165 degrees Fahrenheit (74°C)**. Look for a golden-brown exterior and firm texture. Avoid overbaking, as chicken can dry out quickly. If you don’t have a thermometer, you can cut into one meatball to ensure no pink remains in the center.

Mastering White Wine in Cooking

Using white wine in your orzo sauce adds a wonderful layer of complexity, acidity, and aroma. When cooking with wine, remember a few key points:

• **Quality Matters (But Not Too Much):** Use a dry white wine you would enjoy drinking, but it doesn’t need to be expensive. Avoid “cooking wine” often found near vinegars, as these contain added salt and can impart an unpleasant flavor. Good options include Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked).
• **Reduction is Key:** Allow the wine to simmer and reduce significantly, often by half or more, as instructed in the recipe. This process concentrates the wine’s flavor and burns off the alcohol, leaving behind only its delicious essence. If you don’t reduce it enough, the sauce can taste boozy or overly acidic.
• **Substitute Options:** If you prefer not to use alcohol, or don’t have wine on hand, you can substitute chicken broth, vegetable broth, or even a splash of white grape juice with a teaspoon of white wine vinegar for a similar acidic tang.

Storing, Freezing, and Reheating Leftovers

Properly storing and reheating your leftovers ensures you can enjoy this delicious meal for days to come.

• Storage: Any leftover **creamy orzo with chicken meatballs** should be stored in separate airtight containers in the refrigerator. The meatballs will keep well for up to 5 days, while the orzo maintains its best quality for about 3-4 days. Storing them separately is ideal because they have different reheating needs.
• Reheating Orzo: When reheating the orzo, it’s common for it to thicken significantly. To restore its creamy texture, add a splash of milk, chicken broth, or even a little water to the orzo before reheating. You can warm it gently in the microwave, stirring occasionally, or on the stovetop over low heat until heated through.
• Reheating Meatballs: While the meatballs can be reheated in the microwave, for the best texture (crisp exterior, juicy interior), I highly recommend reheating them in the oven. Place them in a single layer in a baking dish or on a parchment-lined baking sheet and reheat at 400 degrees Fahrenheit (200°C) for about 10-15 minutes, or until warmed through.
• Freezing: I do not recommend freezing the complete dish, as the creamy orzo tends to become grainy and its texture degrades significantly upon thawing and reheating. However, the **baked chicken meatballs** freeze beautifully! Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen meatballs to an airtight freezer-safe bag or container, where they will keep for up to 3 months. To reheat from frozen, bake them at 375°F (190°C) for 20-30 minutes, or until heated through.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this recipe:

Q: Can I make the chicken meatballs ahead of time?
A: Yes! You can prepare and bake the meatballs up to 2-3 days in advance and store them in an airtight container in the refrigerator. Reheat as directed in the storage section. You can also freeze baked meatballs for longer storage.

Q: What if I don’t have fresh herbs for the meatballs?
A: While fresh herbs offer the best flavor, you can substitute with dried herbs. Use 1 teaspoon of dried Italian seasoning or a mix of dried parsley, thyme, and rosemary (about 1/2 teaspoon each) instead of the fresh herbs listed for the meatballs. Remember, dried herbs are more potent, so use less.

Q: Is there a vegetarian option for the orzo?
A: Absolutely! You can omit the chicken broth and use vegetable broth instead. For a richer flavor, you could also add nutritional yeast or a touch more Parmesan cheese. The creamy mushroom and sun-dried tomato orzo is delicious on its own!

Q: Can I use a different type of pasta?
A: Orzo is ideal because its small size and rice-like shape integrate beautifully with the creamy sauce. However, if you’re in a pinch, small pasta shapes like ditalini, acini di pepe, or even broken vermicelli could work, though the texture of the final dish might be different.

Q: How can I make this dish spicier?
A: For more heat, increase the amount of Aleppo pepper in the meatballs or red pepper flakes in the orzo. You could also add a pinch of cayenne pepper to the orzo sauce.

You won’t believe how much fresh, vibrant flavor is packed into these **baked chicken meatballs**! Their light and herbaceous notes perfectly complement the rich, velvety texture of the **creamy sun-dried tomato and mushroom orzo**. This is truly a meal that combines ease, health, and gourmet taste, creating an irresistible aroma that will undoubtedly bring everyone eagerly to the table!

Looking for More Delicious Orzo Recipes?

If you’ve fallen in love with the versatility of orzo, explore these other fantastic recipes:

• Creamy Garlic Parmesan Orzo
• Ham Lemon Orzo with Parmesan and Peas
• Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad

Rating: 4.20 from 5 votes

Baked Chicken Meatballs and Orzo

By Sweet Basil

Prep 25 mins

Cook 30 mins

Total 55 mins

Servings 6

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Ingredients

For the Meatballs

• 1 Cup Panko Bread Crumbs, or cracker crumbs
• 1/2 Cup Milk
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1/4 teaspoon Aleppo Pepper, optional
• 2 Pound Ground Chicken, or ground chicken thighs
• 2 Eggs, whisked
• 1 Cup Grated Parmesan
• 1 Shallot, minced
• 1 teaspoon Garlic Powder
• 4 Tablespoons Fresh Parsley, minced
• 2 teaspoon Fresh Thyme, minced
• 2 teaspoons Fresh Rosemary, minced (or use 1 teaspoon Italian seasoning instead of thyme and rosemary)
• Olive Oil, or canola oil (for hands)

For the Orzo

• 1 Cup Baby Spinach, optional
• 1/4 Cup Sun-Dried Tomatoes, optional
• 2 Tablespoons Oil, from the sun-dried tomatoes jar (additional tablespoon butter if not using sun dried tomatoes)
• 3 Tablespoons Butter, divided
• 8 Ounces Baby Bella Mushrooms, sliced
• 1 Shallot, minced
• 2 Sprigs Rosemary
• 2 Sprigs Thyme
• 3 Cloves Garlic, minced
• Pinch Salt
• 1/2 Cup Cooking Dry White Wine, or 1/2 cup real white wine
• 2 Cups Orzo
• 4 Cups Chicken Broth
• 1 Cup Heavy Cream
• 1 Tablespoon Balsamic Vinegar
• Pecorino Romano, for garnish
• Red Pepper Flakes, for garnish

Instructions

For the Meatballs

• Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and a little cooking spray.
• In a bowl, combine the panko, milk, and 1 tablespoon of oil. Stir and set aside.
• Add all remaining meatball ingredients to a bowl. Incorporate the milk mixture and gently stir everything until just combined.
• Use a cookie scoop to portion the meat onto the baking sheet. Oil both hands with olive oil and roll the meatballs to coat them. Re-oil hands as needed. Place back on the baking sheet and bake at 400°F (200°C) for 25-30 minutes.

For the Orzo

• With a paper towel, dry the sun-dried tomatoes and set aside.
• Add the sun-dried tomato oil to a skillet over medium heat.
• Add the rosemary and thyme sprigs. Allow the herbs to crisp, turning often. Transfer them to a paper towel-lined plate to drain.
• Add 1 tablespoon butter and half of the mushrooms in a single layer and cook, turning only once to brown. Season with salt and pepper after browning. Remove to a plate. Cook the second half with another tablespoon of butter.
• Add the shallots and garlic, stirring often as they cook, then add another pinch of salt.
• Pour in white wine. Allow the wine to simmer and reduce for a good 5 minutes, until almost all evaporated, deglazing the pan as necessary. This step is important to reduce the wine’s strength in the sauce.
• Add the orzo, mushrooms, chicken broth, and cream. Sprinkle in the herbs and season with salt & pepper. Ensure the cream is at room temperature and your stock is just warming up to prevent curdling. Bring to a simmer and cook for 2 minutes, stirring often.
• Reduce the heat to medium-low, and cook for 5-6 more minutes, stirring often.
• Add the spinach (if using) and sun-dried tomatoes, and season again to taste. Let the cream simmer while the spinach wilts, then add the remaining butter and the cheese, stirring continuously until melted. Stir in vinegar.
• Serve with meatballs, additional Pecorino Romano cheese, red pepper flakes, and the fried herb leaves.

Nutrition Information

Calories: 852kcal,
Carbohydrates: 57g,
Protein: 46g,
Fat: 48g,
Saturated Fat: 21g,
Polyunsaturated Fat: 6g,
Monounsaturated Fat: 17g,
Trans Fat: 0.4g,
Cholesterol: 265mg,
Sodium: 1525mg,
Potassium: 1476mg,
Fiber: 3g,
Sugar: 9g,
Vitamin A: 1357IU,
Vitamin C: 8mg,
Calcium: 282mg,
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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