Name: Lemon Chicken Ricotta Meatballs with Garlic Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb ground chicken; ½ cup ricotta cheese; 1 large egg; ½ cup breadcrumbs; 2 tbsp grated Parmesan cheese; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp olive oil (for frying); 1 cup orzo pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup chicken broth; ½ cup fresh parsley, chopped; 1 tbsp lemon juice

Looking for a delightful dish that’s simple, flavorful, and perfect for busy weeknights? The Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe is just what you need. These tender, zesty meatballs paired with garlic-infused orzo create a comforting meal that your family will love. Plus, don’t worry if you’re short on time—this recipe is quick to prepare and can easily be customized to suit your tastes!

Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information (per serving)
Calories: 500
Protein: 35g
Carbohydrates: 45g
Fat: 20g
Fiber: 2g
Sugar: 2g
Sodium: 400mg

Why Make Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe
The healthiness of this recipe lies in the lean ground chicken and the addition of ricotta cheese, which gives the meatballs a creamy texture while keeping them light. This dish is packed with protein and bright flavors from the fresh lemon and herbs. It’s also incredibly versatile; you can adjust the ingredients based on what you have on hand or your dietary preferences.

How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe Step by Step
Ingredients
1 lb ground chicken
½ cup ricotta cheese
1 large egg
½ cup breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic, minced
Salt and pepper, to taste
2 tbsp olive oil (for frying)
1 cup orzo pasta
2 tbsp olive oil
3 cloves garlic, minced
1 cup chicken broth
½ cup fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper, to taste

Directions
Preheat your oven to 375°F (190°C). In a large bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, lemon zest, lemon juice, minced garlic, salt, and pepper. Mix until evenly combined. Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5 minutes. Transfer the meatballs to the oven and bake for 15–20 minutes, or until fully cooked. Cook orzo according to package instructions, then drain and set aside. In the same skillet used for the meatballs, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in chicken broth and bring to a simmer. Add cooked orzo, fresh parsley, lemon juice, salt, and pepper. Toss to combine. Serve the meatballs over the garlic orzo and garnish with extra parsley or Parmesan, if desired.