Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe

Serve these delightful meatballs atop the garlic orzo for a complete meal. Pair with a side salad of mixed greens drizzled with a light vinaigrette to add freshness. For an extra burst of flavor, consider serving with a dollop of pesto or a squeeze of additional lemon juice.

How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop until heated through. If you want to freeze the meatballs and orzo, place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Expert Tips for Cooking Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe

• Use fresh herbs like basil or oregano for added flavor in the meatball mixture.
• For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
• If you like a bit of spice, add crushed red pepper flakes to the meatball mixture.

Delicious Variations of Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe

• For a Mediterranean twist, add diced olives and feta cheese to the meatball mixture.
• Try vegetarian meatballs using lentils and vegetables instead of ground chicken.
• Introduce a spicy kick by mixing in diced jalapeños or using spicy Italian sausage.

Conclusion
Give the Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe a try! With its balance of flavors, quick prep time, and versatility, it’s bound to become a favorite in your kitchen. Enjoy every bite of this delightful dish!

Lemon Chicken Ricotta Meatballs with Garlic Orzo

These tender, zesty meatballs paired with garlic-infused orzo create a comforting meal that's perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the meatballs

• 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)

For the orzo

• 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

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. 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.
3. Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.

Cooking

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5 minutes.
2. Transfer the meatballs to the oven and bake for 15–20 minutes, or until fully cooked.
3. Cook orzo according to package instructions, then drain and set aside.
4. 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.
5. Stir in chicken broth and bring to a simmer.
6. Add cooked orzo, fresh parsley, lemon juice, salt, and pepper. Toss to combine.
7. Serve the meatballs over the garlic orzo and garnish with extra parsley or Parmesan, if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop until heated through. If you want to freeze the meatballs and orzo, place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.