Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe
Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that combines juicy chicken meatballs with creamy ricotta and zesty lemon. Served over a bed of garlic-infused orzo, this recipe is perfect for a family dinner or a gathering with friends. The flavors are bright and fresh, making each bite truly enjoyable.
Why Make This Recipe
This recipe is an excellent choice if you are looking for a healthy and satisfying meal. Ground chicken is leaner than other meats, while ricotta cheese adds creaminess without being overly heavy. The addition of lemon gives a refreshing twist that brightens up the dish. Plus, it’s simple to prepare, making it a great option for both novice cooks and experienced chefs.
How to Make Lemon Chicken Ricotta Meatballs
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 (for orzo)
- 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, mix ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan cheese, lemon zest, lemon juice, minced garlic, salt, and pepper until everything is well 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 they are fully cooked.
- Cook orzo according to package instructions, then drain and set it 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 the chicken broth and bring it to a simmer. Add cooked orzo, fresh parsley, lemon juice, salt, and pepper. Toss everything to combine.
- Serve the meatballs over the garlic orzo and garnish with extra parsley or Parmesan if desired.
How to Serve Lemon Chicken Ricotta Meatballs
Serve the meatballs hot over a bed of fluffy garlic orzo. You can add a sprinkle of fresh parsley or extra grated Parmesan cheese on top for added flavor. This dish pairs well with a simple salad or some steamed vegetables.
How to Store Lemon Chicken Ricotta Meatballs
If you have leftovers, store the meatballs and orzo in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat them in the microwave or on the stovetop.
Tips to Make Lemon Chicken Ricotta Meatballs
- For extra flavor, you can add some Italian herbs like oregano or basil to the meatball mixture.
- Make sure not to overmix the meatball mixture to keep them tender.
- If you prefer, you can bake the meatballs without browning them first; just increase the baking time by a few minutes.
Variation
If you want to make this recipe gluten-free, you can substitute breadcrumbs with gluten-free alternatives. Additionally, you can use quinoa or rice instead of orzo for a different twist.
FAQs
Can I use turkey instead of chicken?
Yes, ground turkey can be used as a substitute for ground chicken in this recipe.Can I freeze the meatballs?
Yes, the meatballs can be frozen. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the cooking time.What can I substitute for ricotta cheese?
You can use cottage cheese or cream cheese as a substitute for ricotta if desired.
With this guide, you can easily prepare a delicious dish of Lemon Chicken Ricotta Meatballs with Garlic Orzo that will impress your family and friends. Enjoy your cooking!
