Lemon Chicken Ricotta Meatballs with Garlic Orzo
Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that packs a punch of flavor while remaining easy to prepare. If you’re looking for a meal that the whole family will enjoy, this recipe is a fantastic option. The combination of tender chicken meatballs, creamy ricotta, and zesty lemon creates a refreshing taste, while the garlic orzo adds a satisfying base.
Why Make This Recipe
This recipe is perfect for those who want to prepare a wholesome meal without spending hours in the kitchen. The meatballs are not only delicious, but also healthy, as they incorporate lean ground chicken and light ricotta cheese. Using fresh herbs like parsley and the brightness of lemon zest brings a unique twist to traditional meatballs. Plus, the garlic orzo makes it a complete dish that is filling and flavorful.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients:
- 1 lb (450 g) ground chicken
- 1/2 cup ricotta cheese
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper, to taste
- Olive oil, for baking or pan-frying
- 1 cup dry orzo pasta
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan (optional)
- Fresh chopped parsley or basil, for garnish
Directions:
- Preheat your oven to 400°F (200°C) or heat a skillet with a drizzle of olive oil over medium heat.
- In a bowl, mix all the meatball ingredients until just combined.
- Form the mixture into small balls, about 1½ tablespoons each.
- Place the meatballs on a baking sheet and bake for 18-20 minutes, or cook in the skillet, turning until golden and cooked through.
- While the meatballs cook, bring a pot of salted water to a boil and cook the orzo according to the package instructions.
- In a separate pan, melt butter and sauté garlic for 1 minute.
- Add the cooked orzo to the pan and stir to combine. Mix in Parmesan, season to taste, and garnish with herbs.
- Serve the warm meatballs over the garlic orzo and enjoy immediately.
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
Serve the meatballs over a bed of garlic orzo, adding a sprinkle of fresh parsley or basil on top for a burst of flavor. This dish can be enjoyed as a simple weeknight dinner or served at a gathering to impress your guests.
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
To store leftovers, place the meatballs and orzo in an airtight container. You can keep them in the refrigerator for up to 3 days. Just reheat in the microwave or on the stovetop before serving again.
Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Ensure not to overmix the meatball ingredients to keep them tender.
- Experiment with different herbs for flavor variations. Basil or thyme can be great choices.
- Make a larger batch and freeze the uncooked meatballs for future meals.
Variation
For a healthier option, you can swap out ground chicken for turkey or even use plant-based meat alternatives for a vegetarian version. Additionally, you can add vegetables like spinach or bell peppers to the meatball mixture for added nutrition.
FAQs
1. Can I use other types of pasta instead of orzo?
Yes, you can use any small pasta shape, such as couscous or even rice, if you prefer.
2. How do I know when the meatballs are done?
The meatballs are done when they are golden brown and reach an internal temperature of 165°F (74°C).
3. Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance and store them in the fridge or freeze them until you’re ready to cook them.
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken Lean protein option
- 1/2 cup ricotta cheese Use light ricotta for a healthier meal
- 1 tablespoon lemon juice Fresh lemon juice recommended
- 1 clove garlic, minced Adds flavor to the mixture
- 2 tablespoons chopped fresh parsley For freshness
- 1/4 cup breadcrumbs Acts as a binder for the meatballs
- 1 egg Helps bind the meatball mixture
- to taste Salt and pepper Season to preference
For the Garlic Orzo
- 1 cup dry orzo pasta Can substitute with other small pasta shapes
- 1 tablespoon butter or olive oil For sautéing garlic
- 2 cloves garlic, minced For flavoring the orzo
- 2 tablespoons grated Parmesan (optional) Enhances flavor, can be omitted
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or heat a skillet with a drizzle of olive oil over medium heat.
- In a bowl, mix all the meatball ingredients until just combined.
- Form the mixture into small balls, about 1½ tablespoons each.
Cooking
- Place the meatballs on a baking sheet and bake for 18-20 minutes, or cook in the skillet, turning until golden and cooked through.
- While the meatballs cook, bring a pot of salted water to a boil and cook the orzo according to the package instructions.
- In a separate pan, melt butter and sauté garlic for 1 minute.
- Add the cooked orzo to the pan and stir to combine. Mix in Parmesan, season to taste, and garnish with herbs.
- Serve the warm meatballs over the garlic orzo and enjoy immediately.
