Lemon Chicken Ricotta Meatballs with Garlic Orzo
Introduction
Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that combines tender meatballs with zesty flavors and creamy orzo. This recipe is simple to make and perfect for family dinners or gatherings. The juicy chicken meatballs are accented by the fresh taste of lemon and the richness of ricotta, while the orzo cooks up in a buttery garlic broth, making this meal truly satisfying.
Why Make This Recipe
Making Lemon Chicken Ricotta Meatballs is a fantastic choice for anyone looking to blend light and savory flavors into a wholesome meal. These meatballs offer a healthier alternative to traditional beef or pork meatballs, and the addition of ricotta keeps them moist and flavorful. Plus, pairing them with garlic orzo makes for a filling side dish that complements the meatballs perfectly. This recipe is easy to prepare, making it a great option for busy weeknights or special occasions.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Making Lemon Chicken Ricotta Meatballs with Garlic Orzo is simple and quick. Here’s how to create this delicious dish from start to finish.
Ingredients:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 tbsp chopped parsley
- Salt & pepper, to taste
- 1 cup orzo
- 2 tbsp butter or olive oil
- 2 cups low-sodium chicken broth (or water)
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan (optional)
- Chopped parsley, to serve
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix together all the meatball ingredients until just combined.
- Form the mixture into 1.5-inch balls and place them on the prepared baking sheet.
- Bake the meatballs for 18–20 minutes, until they are golden and cooked through.
- While the meatballs are baking, melt butter or heat olive oil in a skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the orzo and toast it lightly for 2–3 minutes.
- Pour in the chicken broth and bring it to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10–12 minutes.
- Stir in the lemon juice and Parmesan, if using.
- Serve the meatballs over the garlic orzo and garnish with chopped parsley.
How to Serve Lemon Chicken Ricotta Meatballs
Serve these Lemon Chicken Ricotta Meatballs warm on a bed of garlic orzo. You can add an extra sprinkle of chopped parsley or a squeeze of fresh lemon juice for added flavor. Pair it with a side of steamed vegetables or a crisp salad to complete your meal.
How to Store Lemon Chicken Ricotta Meatballs
To store leftovers, place the meatballs and orzo in an airtight container and refrigerate. They will last for about 3-4 days. For longer storage, you can freeze the meatballs separately and reheat them when you’re ready to enjoy.
Tips to Make Lemon Chicken Ricotta Meatballs
- Make sure not to overmix the meatball ingredients; this helps keep them tender.
- Use fresh lemon zest for the best flavor, as it really brightens up the dish.
- Experiment with herbs like basil or oregano for additional flavor in the meatballs.
Variation
For a low-carb option, you can substitute orzo with spiralized zucchini or cauliflower rice. This will give you a lighter version of the dish while keeping the flavors intact.
FAQs
1. Can I use turkey instead of chicken for the meatballs?
Yes, ground turkey works great as a substitute for ground chicken in this recipe.
2. How do I know when the meatballs are cooked through?
The meatballs should be golden brown and should reach an internal temperature of 165°F (74°C) when fully cooked.
3. Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs a day in advance and store them in the refrigerator until you’re ready to bake them.
Enjoy making and sharing this flavorful Lemon Chicken Ricotta Meatballs with Garlic Orzo, and watch it become a family favorite!
