Lemon Chicken Ricotta Meatballs with Garlic Orzo

Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that brings together the flavors of juicy chicken, creamy ricotta, and zesty lemon. This recipe is a great way to enjoy a comforting meal that is easy to prepare and fun to eat. The meatballs are tender and packed with flavor, while the orzo adds a satisfying texture. It’s perfect for a family dinner or a special occasion.

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it combines healthy ingredients like ground chicken and fresh herbs, making it a lighter option compared to traditional meatball recipes. Second, the addition of ricotta makes the meatballs extra moist and delicious. Finally, the garlic orzo is a simple yet flavorful side that complements the meatballs perfectly. You’ll impress your family and friends while serving a meal that’s easy to make!

How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo

Ingredients

• 1 lb Ground Chicken
• 1 Egg
• ½ cup Panko Breadcrumbs
• ½ cup Grated Parmesan Cheese
• 2 tbsp Olive Oil (divided)
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Harissa Seasoning (optional)
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper
• 12 oz Whole Milk Ricotta
• 1 clove Garlic (minced)
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice
• ½ tsp Kosher Salt
• 1 Shallot (minced)
• 3 cloves Garlic (minced)
• ¼ tsp Red Pepper Flakes
• 1 cup Orzo (uncooked)
• 2 cups Chicken Bone Broth
• Kosher Salt & Black Pepper (to taste)
• 2 tsp Lemon Zest (additional to serve)
• ¼ cup Grated Parmesan Cheese (to serve)
• 1 tbsp Lemon Juice (additional to serve)
• ¼ cup Basil Pesto (to serve)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.
2. In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, 1 tablespoon olive oil, garlic powder, onion powder, harissa seasoning (if using), salt, and pepper. Mix well with your hands or a spatula.
3. Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
4. Bake for 30 minutes, or until the meatballs are golden brown on the bottom and cooked through. Remove from the oven and set aside.
5. For the whipped ricotta, add ricotta cheese, garlic, lemon zest, lemon juice, salt, and 1 teaspoon olive oil to a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed, then set aside.
6. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.
7. Sprinkle in red pepper flakes and stir well. Add the uncooked orzo and toast for about 2 minutes, stirring constantly.
8. Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed. Add more broth if needed.
9. Turn off the heat and mix in lemon zest, parmesan cheese, and lemon juice.
10. Divide the whipped ricotta among shallow bowls, spreading it out. Spoon the lemon orzo on top, then place the meatballs over the orzo.
11. Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired. Serve immediately and enjoy!

How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo

Serve the Lemon Chicken Ricotta Meatballs with Garlic Orzo in shallow bowls. This presentation allows everyone to see the creamy ricotta, flavorful orzo, and beautifully cooked meatballs. Don’t forget to drizzle some basil pesto on top for extra flavor!

How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply microwave or warm them in a pan with a splash of chicken broth until heated through.

Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo

• Make sure not to overmix the meatball mixture; this keeps them tender.
• Feel free to add your favorite herbs to the meatball mixture for extra flavor.
• You can adjust the amount of red pepper flakes depending on how spicy you like your dish.

Variation

If you want a different flavor, try swapping the ground chicken for ground turkey or mixing in different herbs like parsley or oregano. You can also use quinoa instead of orzo for a gluten-free option!

FAQs

1. Can I use frozen chicken for the meatballs?
Yes, you can use frozen chicken, but be sure to thaw it completely before mixing your meatball ingredients.

2. Is there a dairy-free option for the ricotta?
You can use a dairy-free ricotta alternative or silken tofu blended with lemon juice and nutritional yeast for a similar texture.

3. Can I prepare the meatballs in advance?
Absolutely! You can prepare the meatballs in advance and refrigerate them for up to a day before baking. Just bake them before serving!

Lemon Chicken Ricotta Meatballs with Garlic Orzo

A delightful dish featuring tender chicken meatballs infused with lemon and served over flavorful garlic orzo.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 500 kcal

Ingredients

  

Meatball Ingredients

• 1 lb Ground Chicken
• 1 Egg
• ½ cup Panko Breadcrumbs
• ½ cup Grated Parmesan Cheese
• 2 tbsp Olive Oil (divided)
• ¾ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Harissa Seasoning (optional) Add for extra flavor
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper
• 12 oz Whole Milk Ricotta
• 1 clove Garlic (minced)
• 1 tsp Lemon Zest
• 1 tbsp Lemon Juice
• ½ tsp Kosher Salt

Garlic Orzo Ingredients

• 1 cup Orzo (uncooked)
• 2 cups Chicken Bone Broth
• 1 tbsp Olive Oil For sautéing
• 3 cloves Garlic (minced)
• ¼ tsp Red Pepper Flakes Adjust based on spice preference

Serving Ingredients

• 2 tsp Lemon Zest (additional to serve)
• ¼ cup Grated Parmesan Cheese (to serve)
• 1 tbsp Lemon Juice (additional to serve)
• ¼ cup Basil Pesto (to serve)

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.
• In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, 1 tablespoon olive oil, garlic powder, onion powder, harissa seasoning (if using), salt, and pepper. Mix well with your hands or a spatula.
• Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.

Cooking

• Bake the meatballs for 30 minutes, or until golden brown on the bottom and cooked through. Remove from the oven and set aside.
• For the whipped ricotta, combine ricotta cheese, garlic, lemon zest, lemon juice, salt, and 1 teaspoon olive oil in a food processor. Blend until smooth and creamy, adjusting seasoning if needed.
• In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.
• Add the red pepper flakes, then the uncooked orzo, toasting for about 2 minutes while stirring constantly.
• Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and cook for about 15 minutes until the orzo is tender and the liquid is absorbed. Add more broth if needed.
• Turn off the heat and mix in lemon zest, parmesan cheese, and lemon juice.

Serving

• Divide the whipped ricotta among shallow bowls, spreading it out. Spoon the lemon orzo on top, then place the meatballs over the orzo.
• Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by microwaving or warming in a pan with a splash of chicken broth.

Keyword Comfort Food, Family Dinner, Garlic Orzo, Lemon Chicken Meatballs, Ricotta Meatballs