Baked Ricotta Lemon Meatballs over Orzo Salad is a delightful dish that brings together the comforting flavors of ricotta and zesty lemon in a healthy and satisfying way. Perfect for busy weeknights or a weekend family meal, this recipe is simple yet impressive. The combination of warm, flavorful meatballs served over a vibrant orzo salad makes for a meal that is not only delicious but also visually appealing.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 400
Protein: 30 g
Carbohydrates: 35 g
Fat: 15 g
Fiber: 3 g
Sugar: 2 g
Sodium: 500 mg
Why Make Baked Ricotta Lemon Meatballs over Orzo Salad
This dish is a perfect example of how healthy eating can be enjoyable and delicious. Made with lean ground chicken or turkey, it is packed with protein while the addition of fresh vegetables in the orzo salad adds essential vitamins and fiber. The ricotta cheese not only brings creaminess to the meatballs but also provides calcium, making this recipe a balanced choice for any meal. Plus, it’s customizable – you can swap out vegetables or add your favorite herbs to make it your own.
How to Make Baked Ricotta Lemon Meatballs over Orzo Salad Step by Step
Ingredients
1 lb (450 g) ground chicken or turkey
1/2 cup (120 g) ricotta cheese
1/4 cup (25 g) grated Parmesan cheese
1/2 cup (50 g) breadcrumbs
1 egg
1 tbsp (15 ml) lemon juice
1 tsp lemon zest
2 garlic cloves, minced
2 tbsp (8 g) fresh parsley, chopped
Salt and black pepper, to taste
Olive oil spray, for baking
1 1/2 cups (285 g) cooked orzo pasta
1 cup (150 g) cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup (30 g) crumbled feta cheese
2 tbsp (8 g) chopped fresh basil
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
Salt and pepper, to taste
Directions
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with olive oil spray. In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mix until just combined. Roll the mixture into 1-inch (2.5 cm) meatballs and arrange them on the baking sheet. Bake for 20–25 minutes, or until the meatballs are golden brown and cooked through.
While the meatballs are baking, toss the cooked orzo with cherry tomatoes, cucumber, feta, basil, olive oil, lemon juice, salt, and pepper. When the meatballs are ready, serve them warm over the chilled orzo salad. For an extra burst of flavor, you may drizzle additional lemon juice or olive oil over the dish if desired.
How to Serve Baked Ricotta Lemon Meatballs over Orzo Salad
Baked Ricotta Lemon Meatballs over Orzo Salad can be enjoyed on its own or paired with a side of crusty bread or a light green salad to complete the meal. You might also consider serving it with a tangy yogurt sauce or a dollop of tzatziki for an added layer of flavor.
How to Store Baked Ricotta Lemon Meatballs over Orzo Salad
To store any leftovers, place the meatballs and orzo salad in airtight containers. In the refrigerator, they will last for up to three days. For longer storage, you can freeze the meatballs separately. When reheating, gently warm the meatballs in the oven and the orzo salad in the microwave for best results.
Expert Tips for Cooking Baked Ricotta Lemon Meatballs over Orzo Salad
- Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
- Experiment with different cheeses like feta or goat cheese for varied flavors.
- For a gluten-free option, use gluten-free breadcrumbs and orzo.
- Consider adding spinach or kale to the orzo salad for extra nutrition.
- Ensure the meatballs are evenly spaced on the baking sheet for even cooking.
Delicious Variations of Baked Ricotta Lemon Meatballs over Orzo Salad
For a spicier version, add some diced jalapeños or chili flakes to the meatball mixture. You could also infuse the dish with fresh herbs like dill or mint for a more aromatic flavor. If you’re looking for a vegetarian option, substitute the meat with finely chopped mushrooms and zucchini for a hearty alternative.
Frequently Asked Questions about Baked Ricotta Lemon Meatballs over Orzo Salad
Can I use beef or pork instead of chicken or turkey for the meatballs? Yes, you can use ground beef or pork, but keep in mind that the flavor and fat content will differ.
What can I serve alongside Baked Ricotta Lemon Meatballs over Orzo Salad? A simple green salad or some freshly baked bread would pair nicely.
Is this recipe suitable for meal prep? Absolutely! This dish stores well in the fridge for a few days and can be reheated easily.
Conclusion
Baked Ricotta Lemon Meatballs over Orzo Salad offers a unique blend of flavors that will excite your taste buds. It’s quick to prepare, healthy, and adaptable to your family’s preferences. Give this recipe a try, and enjoy a meal that is both satisfying and nourishing!
Baked Ricotta Lemon Meatballs over Orzo Salad
Ingredients
For the Meatballs
- 1 lb ground chicken or turkey Lean options for a healthier dish
- 1/2 cup ricotta cheese Adds creaminess to the meatballs
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs Can substitute with gluten-free breadcrumbs
- 1 large egg
- 1 tbsp lemon juice For flavor
- 1 tsp lemon zest Enhances lemon flavor
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped For freshness
- Salt and black pepper, to taste Season to preference
- Olive oil spray, for baking To coat baking sheet
For the Orzo Salad
- 1 1/2 cups cooked orzo pasta Use pre-cooked or cook fresh
- 1 cup cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh basil For flavor
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste Season as desired
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with olive oil spray.
- In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch (2.5 cm) meatballs and arrange them on the baking sheet.
Baking
- Bake the meatballs for 20–25 minutes, or until they are golden brown and cooked through.
Orzo Salad Preparation
- While the meatballs are baking, toss the cooked orzo with cherry tomatoes, cucumber, feta, basil, olive oil, lemon juice, salt, and pepper.
Serving
- When the meatballs are ready, serve them warm over the chilled orzo salad. Drizzle additional lemon juice or olive oil over the dish if desired.
