Lemon Chicken Ricotta Meatballs with Garlic Orzo
Introduction
Lemon Chicken Ricotta Meatballs with Garlic Orzo is a tasty and comforting dish. This meal combines flavorful chicken meatballs with a creamy ricotta base, all served over a garlic-infused orzo pasta. It’s perfect for family dinners or special occasions when you want something delicious yet easy to make.
Why Make This Recipe
Making Lemon Chicken Ricotta Meatballs is a great choice because it uses simple ingredients to create wonderful flavors. The meatballs are juicy and light thanks to the ricotta and lemon zest. Pairing them with garlic orzo makes the meal filling and satisfying. Plus, it’s a dish that everyone in the family will enjoy, making it a great option for any night of the week!
How to Make Lemon Chicken Ricotta Meatballs
Ingredients:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1/3 cup breadcrumbs
- 1 egg
- Zest of 1 lemon
- 2 tablespoons chopped parsley
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Optional: chopped parsley for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, lemon zest, chopped parsley, minced garlic, salt, and pepper. Combine well.
- Form the mixture into meatballs about 1 1/2 inches wide.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then transfer them to a baking sheet.
- Bake the meatballs in the oven for 10–12 minutes until cooked through.
- While the meatballs are baking, melt butter in a saucepan over medium heat.
- Add minced garlic and sauté for 1 minute.
- Stir in the orzo and toast for another minute.
- Pour in the chicken broth and bring to a simmer. Cook until the orzo is tender and the liquid is absorbed, about 10–12 minutes.
- Mix in Parmesan, lemon juice, salt, and pepper to taste.
- Serve the meatballs over the garlic orzo, garnished with extra parsley and lemon zest if desired.
How to Serve Lemon Chicken Ricotta Meatballs
To serve Lemon Chicken Ricotta Meatballs, place a bed of garlic orzo on each plate and top it with several meatballs. You can sprinkle some parsley and lemon zest on top for added flavor and a fresh look. Serve warm and enjoy!
How to Store Lemon Chicken Ricotta Meatballs
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave or on the stovetop until heated through. If you have leftover orzo, it can also be stored in the same way.
Tips to Make Lemon Chicken Ricotta Meatballs
- Make sure to mix the meatball ingredients gently so they stay tender.
- You can adjust the amount of lemon zest to control the lemon flavor according to your taste.
- For extra flavor, add some Italian seasoning to the meatball mixture.
- If you like spicy food, consider adding some crushed red pepper flakes.
Variation
If you want to switch things up, you can use ground turkey instead of chicken. You can also add chopped spinach or roasted red peppers to the meatball mixture for added color and nutrients.
FAQs
Q1: Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs before or after baking. Place them in an airtight container or freezer bag and store them for up to three months.
Q2: What can I use instead of orzo?
You can use other types of pasta like ditalini, small shells, or even quinoa if you prefer a gluten-free option.
Q3: Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance, store them in the refrigerator, and cook them when you’re ready to eat. This can save you time on busy days.
Enjoy making and eating this delightful Lemon Chicken Ricotta Meatballs with Garlic Orzo dish!
