Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish perfect for any home cook looking to whip up something unique yet uncomplicated. These tender, flavorful meatballs are enhanced with fresh lemon zest, and they sit beautifully atop a bed of garlic-infused orzo pasta. Ideal for busy weeknights or casual gatherings, this recipe is sure to impress with minimal effort.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 400
Protein: 30 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 2 g
Sugar: 1 g
Sodium: 600 mg
Why Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Lemon Chicken Ricotta Meatballs with Garlic Orzo combines healthful ingredients with an exciting flavor profile. The ricotta cheese adds a creamy texture and richness, while the lemon zest brightens the dish, making it vibrant and fresh. This meal is also quite versatile; feel free to substitute ground chicken with turkey or even a plant-based alternative for a vegetarian twist.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo Step by Step
Ingredients
1 lb (450 g) ground chicken
1/2 cup (120 g) ricotta cheese
1/4 cup (25 g) grated Parmesan cheese
1 egg
1/2 cup (60 g) breadcrumbs
2 cloves garlic, minced
Zest of 1 lemon
1 tbsp (15 ml) lemon juice
1/2 tsp (2 g) salt
1/4 tsp (1 g) black pepper
2 tbsp (30 ml) olive oil, for searing
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 cup (200 g) uncooked orzo pasta
2 cups (480 ml) chicken broth
1 tbsp (15 ml) lemon juice
1 tbsp (14 g) butter
2 tbsp (10 g) chopped parsley
Salt and pepper, to taste
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix gently until the ingredients are just combined. Then, form the mixture into small meatballs, about 1 1/2 inches (4 cm) in diameter.
In a skillet over medium heat, heat olive oil and sear the meatballs on all sides until they achieve a golden color, which should take about 5 minutes. Transfer the meatballs to the prepared baking sheet and bake them for 10-12 minutes or until they are fully cooked.
While the meatballs are baking, you can prepare the garlic orzo. In a medium saucepan, heat olive oil and sauté the minced garlic until fragrant. Add the uncooked orzo and toast it for 1-2 minutes. Then, pour in the chicken broth and bring it to a simmer. Cook, stirring occasionally, for approximately 8-10 minutes or until the orzo is tender and the liquid is absorbed. Finally, stir in the lemon juice, butter, and chopped parsley. Season to taste.
Serve the delicious meatballs over the garlic orzo, and if you’d like, add extra lemon zest or Parmesan cheese on top for added flavor.
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
Pair the Lemon Chicken Ricotta Meatballs with Garlic Orzo with a fresh side salad for a well-rounded meal. A simple arugula salad with a lemon vinaigrette complements the dish beautifully. You could also serve it with steamed vegetables or roasted asparagus. For an extra layer of flavor, consider drizzling a little pesto or your favorite sauce over the meatballs.
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
To store leftover Lemon Chicken Ricotta Meatballs with Garlic Orzo, place them in an airtight container and keep them in the refrigerator for up to 3 days. When reheating, consider using a microwave or warm them gently in a skillet over low heat with a splash of chicken broth to keep them moist. If you’d like to freeze the meatballs, you can do so before cooking them. Just place them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the bake time.
Expert Tips for Cooking Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Use day-old bread for breadcrumbs to add extra texture to your meatballs.
- Experiment with different herbs like thyme or basil for added flavor in the meatball mixture.
- Make sure not to overmix the meatball ingredients; this will help them stay tender.
- Pre-cook the orzo slightly before adding it to the broth for a slightly firmer texture.
- Adjust the acidity by adding more or less lemon juice based on your taste preferences.
Delicious Variations of Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Add a spicy kick by incorporating red pepper flakes into the meatball mixture or serving with a spicy marinara sauce.
- For an herby twist, mix in chopped fresh herbs like dill or cilantro for a unique flavor profile.
- Go vegetarian by substituting the ground chicken with a combination of finely chopped mushrooms and spinach, blended with the ricotta.
Frequently Asked Questions about Lemon Chicken Ricotta Meatballs with Garlic Orzo
What can I substitute for ground chicken?
You can easily substitute ground turkey or a meat alternative like lentils or plant-based ground meat.
Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and orzo in advance and store them separately in the refrigerator until you’re ready to serve.
Is this dish freezer-friendly?
Yes, Lemon Chicken Ricotta Meatballs can be frozen either raw or cooked, making it a convenient meal prep option.
Conclusion
Try making Lemon Chicken Ricotta Meatballs with Garlic Orzo today for an effortless dinner that packs a punch of flavor. With its zesty notes and creamy texture, this dish is as enjoyable to eat as it is simple to prepare. Your family will be asking for seconds in no time!
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb 1 lb (450 g) ground chicken
- 1/2 cup 1/2 cup (120 g) ricotta cheese
- 1/4 cup 1/4 cup (25 g) grated Parmesan cheese
- 1 1 egg
- 1/2 cup 1/2 cup (60 g) breadcrumbs Use day-old bread for a better texture.
- 2 cloves 2 cloves garlic, minced
- 1 Zest of 1 lemon
- 1 tbsp 1 tbsp (15 ml) lemon juice Adjust acidity to taste.
- 1/2 tsp 1/2 tsp (2 g) salt
- 1/4 tsp 1/4 tsp (1 g) black pepper
For the Garlic Orzo
- 2 tbsp 2 tbsp (30 ml) olive oil, for searing
- 1 tbsp 1 tbsp (15 ml) olive oil
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup (200 g) uncooked orzo pasta
- 2 cups 2 cups (480 ml) chicken broth
- 1 tbsp 1 tbsp (15 ml) lemon juice
- 1 tbsp 1 tbsp (14 g) butter
- 2 tbsp 2 tbsp (10 g) chopped parsley
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix gently until just combined.
- Form the mixture into small meatballs, about 1 1/2 inches (4 cm) in diameter.
Cooking Meatballs
- Heat olive oil in a skillet over medium heat and sear the meatballs on all sides until golden, about 5 minutes.
- Transfer meatballs to the prepared baking sheet and bake for 10-12 minutes or until fully cooked.
Cooking Orzo
- In a medium saucepan, heat olive oil and sauté minced garlic until fragrant.
- Add uncooked orzo and toast for 1-2 minutes.
- Pour in chicken broth and bring to a simmer.
- Cook, stirring occasionally, for 8-10 minutes or until orzo is tender and liquid is absorbed.
- Stir in lemon juice, butter, and chopped parsley. Season to taste.
Serving
- Serve meatballs over garlic orzo, adding extra lemon zest or Parmesan cheese on top if desired.
