Lemon Chicken Ricotta Meatballs with Garlic Orzo
If you’re looking for a fresh and delicious meal, Lemon Chicken Ricotta Meatballs with Garlic Orzo might just be your new favorite dish. This recipe combines juicy chicken meatballs with creamy ricotta and zesty lemon flavors, all served over a bed of tasty garlic orzo. It’s perfect for family dinners, gatherings, or just a cozy night in.
Why Make This Recipe
This recipe is not only flavorful and satisfying, but it’s also easy to prepare. The combination of ground chicken and ricotta makes the meatballs light and juicy. Plus, the garlic orzo is a delightful side that complements the meatballs perfectly. It’s a great way to incorporate delicious ingredients like lemon and fresh herbs into your cooking, and you can whip it up in about an hour.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
- 1 lb Ground Chicken
- 1 Egg
- ½ cup Panko Breadcrumbs
- ½ cup Grated Parmesan Cheese
- 2 tbsp Olive Oil (for meatballs)
- ¾ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Harissa Seasoning (optional)
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
- 12 oz Whole Milk Ricotta
- 1 clove Garlic
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- ½ tsp Kosher Salt (for ricotta)
- 1 tsp Olive Oil (for ricotta)
- 1 tbsp Olive Oil (for sautéing)
- 1 Shallot (minced)
- 3 cloves Garlic (minced)
- ¼ tsp Red Pepper Flakes
- 1 cup Orzo (uncooked)
- 2 cups Chicken Bone Broth
- Kosher Salt & Black Pepper (to taste)
- 2 tsp Lemon Zest (additional to serve)
- ¼ cup Grated Parmesan Cheese (additional to serve)
- 1 tbsp Lemon Juice (additional to serve)
- ¼ cup Basil Pesto (to serve)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, olive oil, garlic powder, onion powder, harissa seasoning, salt, and pepper. Use your hands or a spatula to mix until well combined.
- Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
- Bake for 30 minutes, or until the meatballs are golden brown on the bottom and cooked through.
- Remove from the oven and set aside for serving.
- Add all the ingredients for the whipped ricotta—ricotta cheese, garlic, lemon zest, lemon juice, salt, and olive oil—to a food processor or blender. Blend for about 1 minute, or until the mixture is smooth, creamy, and airy. Taste and adjust the seasoning as desired. Set aside for serving.
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.
- Sprinkle in the red pepper flakes and stir to combine.
- Add the uncooked orzo and toast for about 2 minutes, stirring constantly to avoid burning.
- Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed. Add more broth or water if needed to prevent the orzo from drying out.
- Turn off the heat and stir in the lemon zest, parmesan cheese, and lemon juice. Mix well.
- Divide the whipped ricotta among shallow bowls, spreading it out to form a layer at the bottom.
- Spoon the lemon orzo on top of the ricotta.
- Place the chicken meatballs on top of the orzo. Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired.
- Serve immediately and enjoy!
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
Serve this dish in shallow bowls for a beautiful presentation. You can add extra lemon zest, lemon juice, and a drizzle of basil pesto on top of the meatballs for an added burst of flavor. Pair the dish with a simple green salad or some crusty bread to soak up all the deliciousness.
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
If you have leftovers, store them in an airtight container in the refrigerator. The meatballs and orzo will stay good for up to 3 days. When you’re ready to enjoy them again, reheat in the microwave or on the stove until warmed through.
Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Make sure not to overmix the meatball mixture to keep them tender.
- You can customize the spices in the meatballs according to your taste – feel free to skip the harissa seasoning if you prefer milder flavors.
- For added creaminess, mix in some extra ricotta or cream into the orzo before serving.
Variation
You can easily swap out the ground chicken for ground turkey or even ground beef if you prefer. Additionally, you can try different herbs such as parsley or cilantro for a unique flavor twist.
FAQs
1. Can I freeze the meatballs?
Yes, you can freeze the meatballs before cooking them. Just place them on a baking sheet, freeze until solid, then transfer to a zip-top bag. Cook them straight from frozen, adding a few extra minutes to the baking time.
2. Can I use a different pasta instead of orzo?
Absolutely! You can use any small pasta shape you like. Cook it according to package instructions and mix it in with the same garlic and broth for flavor.
3. How can I make the dish vegetarian?
You can use plant-based meat alternatives for the meatballs and replace chicken broth with vegetable broth to make it vegetarian.
Enjoy making this delightful dish!
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb Ground Chicken
- 1 large Egg
- ½ cup Panko Breadcrumbs
- ½ cup Grated Parmesan Cheese
- 2 tbsp Olive Oil (for meatballs)
- ¾ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Harissa Seasoning (optional)
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
For the Whipped Ricotta
- 12 oz Whole Milk Ricotta
- 1 clove Garlic
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- ½ tsp Kosher Salt (for ricotta)
- 1 tsp Olive Oil (for ricotta)
For the Garlic Orzo
- 1 tbsp Olive Oil (for sautéing)
- 1 medium Shallot (minced)
- 3 cloves Garlic (minced)
- ¼ tsp Red Pepper Flakes
- 1 cup Orzo (uncooked)
- 2 cups Chicken Bone Broth
For Serving
- 2 tsp Lemon Zest (additional to serve)
- ¼ cup Grated Parmesan Cheese (additional to serve)
- 1 tbsp Lemon Juice (additional to serve)
- ¼ cup Basil Pesto (to serve)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, olive oil, garlic powder, onion powder, harissa seasoning, salt, and pepper. Use your hands or a spatula to mix until well combined.
- Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
- Bake for 30 minutes, or until the meatballs are golden brown on the bottom and cooked through. Remove from the oven and set aside for serving.
- Add all the ingredients for the whipped ricotta to a food processor or blender. Blend for about 1 minute, or until the mixture is smooth, creamy, and airy. Taste and adjust the seasoning as desired. Set aside for serving.
Cooking the Orzo
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.
- Sprinkle in the red pepper flakes and stir to combine.
- Add the uncooked orzo and toast for about 2 minutes, stirring constantly to avoid burning.
- Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed. Add more broth or water if needed to prevent the orzo from drying out.
Assembly
- Turn off the heat and stir in the lemon zest, parmesan cheese, and lemon juice. Mix well.
- Divide the whipped ricotta among shallow bowls, spreading it out to form a layer at the bottom.
- Spoon the lemon orzo on top of the ricotta.
- Place the chicken meatballs on top of the orzo. Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired.
- Serve immediately and enjoy!
