Lemon Chicken Ricotta Meatballs with Garlic Orzo

Lemon Chicken Ricotta Meatballs with Garlic Orzo

Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that brings together the flavors of juicy chicken meatballs and savory garlic orzo pasta. This recipe combines the zestiness of lemon with the creaminess of ricotta cheese, creating a mouthwatering meal that your family will love. It’s not only simple to make but also perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it’s a wonderful way to enjoy lean ground chicken packed with flavor. The ricotta cheese makes the meatballs soft and moist, while the lemon zest adds a refreshing twist. Additionally, the garlic orzo pasta is an easy side that pairs perfectly with the meatballs. Cooking everything in one skillet means less cleanup for you, making it an ideal recipe for busy weeknights or even meal prep.

How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ½ cup ricotta cheese
• 1 large egg
• 2 tablespoons breadcrumbs (preferably panko for extra crispiness)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking)

For the Garlic Orzo:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth (or vegetable broth)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon grated Parmesan (optional for topping)

Directions

1. In a large mixing bowl, combine the ground chicken, ricotta cheese, egg, breadcrumbs, parsley, lemon zest, garlic powder, salt, and pepper. Mix until everything is well combined.
2. Form the mixture into small meatballs, about 1 to 1 ½ inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through (the internal temperature should reach 165°F/74°C). Remove the meatballs from the skillet and set them aside.
4. In the same skillet, add more olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
5. Add the orzo and cook, stirring frequently, for about 2-3 minutes until lightly toasted.
6. Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed. If needed, add a little more broth or water to prevent the orzo from sticking.
7. Stir in the lemon juice, parsley, salt, and pepper to taste. Add the cooked meatballs back into the skillet with the orzo, gently tossing to combine. Let everything heat through for another 2-3 minutes.
8. Serve the meatballs on a bed of garlic orzo, garnished with fresh parsley and grated Parmesan if desired. Enjoy!

How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo

This dish is best served warm. You can place the garlic orzo on the plate first and then top it with the meatballs. Garnishing with fresh parsley and Parmesan cheese adds a beautiful touch. Pair it with a green salad or steamed vegetables for a complete meal.

How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. The meatballs and orzo will keep well in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat until heated through.

Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo

• Use panko breadcrumbs for a crunchier texture in the meatballs.
• Feel free to add more vegetables to the orzo, such as spinach or cherry tomatoes.
• Experiment with herbs like basil or thyme for different flavors.

Variation

You can easily switch the chicken with ground turkey for a similar result. For a vegetarian option, try making vegetable patties instead of meatballs and serve them with the garlic orzo.

FAQs

1. Can I freeze Lemon Chicken Ricotta Meatballs?

   • Yes, you can freeze the meatballs. Cook them, let them cool, and then freeze them in a single layer. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer.

2. What can I use instead of ricotta cheese?

   • If you don’t have ricotta cheese, you can substitute it with cottage cheese or cream cheese for a similar texture.

3. Is there a gluten-free option for the orzo?

   • Yes, you can find gluten-free orzo made from rice or corn. It will work well in this recipe!