Best Lemon Chicken Ricotta Meatballs with Garlic Orzo
If you’re looking for a delicious and easy meal, the Best Lemon Chicken Ricotta Meatballs with Garlic Orzo is just for you! This dish is refreshing and packed with flavor, making it perfect for any family dinner or gathering. The combination of light chicken meatballs with creamy ricotta and a zesty lemon twist will have everyone asking for seconds!
Why Make This Recipe
This recipe stands out for many reasons. First, it’s quick to prepare, making it great for busy weeknights. Second, it’s healthy, using lean ground chicken and fresh ingredients. Lastly, the combination of flavors is delightful. The lemon adds brightness, the ricotta keeps the meatballs moist, and the garlic orzo is a perfect side that complements the dish perfectly.
How to Make Best Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup orzo
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 tbsp butter
- Fresh parsley for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the ground chicken, ricotta cheese, breadcrumbs, egg, lemon zest, half of the minced garlic, oregano, salt, and pepper. Form this mixture into 1-inch meatballs.
- Place the formed meatballs on a parchment-lined baking sheet and bake for 20–25 minutes until they are browned and cooked through.
- While the meatballs are baking, cook the orzo in a pot of salted boiling water until it is al dente. Drain the orzo once cooked.
- In the same pot, add the remaining garlic and sauté in butter until fragrant. Then, toss the drained orzo back in the pot, stirring to coat with the garlic and butter.
- Serve the meatballs over the garlic orzo, garnishing with fresh parsley and a squeeze of lemon for added flavor.
How to Serve Best Lemon Chicken Ricotta Meatballs with Garlic Orzo
This delightful dish can be served hot, straight from the oven. You can simply place the meatballs over a generous scoop of garlic orzo on a plate. Garnish it with freshly chopped parsley and a little squeeze of lemon for an extra pop of flavor.
How to Store Best Lemon Chicken Ricotta Meatballs with Garlic Orzo
To store leftovers, let the dish cool down completely. Then, place the meatballs and orzo in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the meatballs separately from the orzo for up to 2 months.
Tips to Make Best Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Ensure that the ricotta cheese is well-drained to avoid soggy meatballs.
- Adjust the amount of lemon zest to your taste; you can add more for a stronger lemon flavor.
- Don’t skip the fresh parsley garnish—it adds a fresh touch and brightens your dish.
Variation
If you want to mix things up, try adding spinach to the meatball mixture for added nutrition. You can also use whole wheat orzo for a healthier grain option.
FAQs
Can I use ground turkey instead of chicken?
- Yes, ground turkey is a great substitute and will work well in this recipe.
Can I make these meatballs ahead of time?
- Absolutely! You can prepare the meatballs in advance and refrigerate them before baking, or you can bake them and store them in the fridge to reheat later.
What if I don’t have orzo?
- You can substitute orzo with another small pasta, such as couscous, or serve the meatballs with rice or quinoa.
Try making the Best Lemon Chicken Ricotta Meatballs with Garlic Orzo tonight for a fresh and enjoyable meal that the whole family will love!
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken Lean meat for healthier option
- 1/2 cup ricotta cheese Ensure it is well-drained
- 1/4 cup breadcrumbs For binding the meatballs
- 1 large egg Acts as a binder
- 1 tbsp lemon zest Adjust amount for desired flavor
- 2 cloves garlic, minced Adds flavor to the meatballs
- 1 tsp dried oregano Common herb to enhance flavor
- to taste Salt and pepper Season to personal preference
For the Orzo
- 1 cup orzo Can substitute with another small pasta
- 2 tbsp olive oil For cooking the garlic
- 2 cups chicken broth To cook the orzo
- 1 tbsp butter For sautéing the garlic
- Fresh parsley for garnish Adds freshness to the dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the ground chicken, ricotta cheese, breadcrumbs, egg, lemon zest, half of the minced garlic, oregano, salt, and pepper. Form this mixture into 1-inch meatballs.
Baking the Meatballs
- Place the formed meatballs on a parchment-lined baking sheet and bake for 20–25 minutes until they are browned and cooked through.
Cooking the Orzo
- While the meatballs are baking, cook the orzo in a pot of salted boiling water until it is al dente. Drain the orzo once cooked.
- In the same pot, add the remaining garlic and sauté in butter until fragrant. Then, toss the drained orzo back in the pot, stirring to coat with the garlic and butter.
Serving
- Serve the meatballs over the garlic orzo, garnishing with fresh parsley and a squeeze of lemon for added flavor.
