Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that combines the bright flavors of lemon with the savory goodness of chicken and creamy ricotta. This recipe is not only simple but incredibly tasty, making it an ideal choice for busy weeknights or when you want a comforting meal without much fuss. Plus, it’s flexible enough to customize according to your taste preferences!
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 490
Protein: 30 g
Carbohydrates: 44 g
Fat: 25 g
Fiber: 2 g
Sugar: 2 g
Sodium: 700 mg
Why Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
This dish not only offers a burst of flavor with each bite but also provides a good source of protein and healthy fats, thanks to the ground chicken and ricotta. The orzo pasta serves as an excellent base, soaking up all the creamy richness and zesty lemon juice. Additionally, Lemon Chicken Ricotta Meatballs with Garlic Orzo is versatile; you can modify it with different spices or vegetables based on what you have on hand.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo Step by Step
Ingredients
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1/2 cup breadcrumbs
2 cloves garlic, minced
1 tbsp lemon zest
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 tbsp olive oil
1 1/2 cups orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 tsp red pepper flakes
Juice of 1 lemon
Grated Parmesan and fresh parsley for garnish
Directions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, lemon zest, parsley, salt, and pepper.
- Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden and cooked through.
- Meanwhile, heat olive oil in a pan over medium heat. Add orzo and toast for 1-2 minutes until slightly golden.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes until the liquid is absorbed.
- Stir in heavy cream, red pepper flakes, lemon juice, and the cooked meatballs.
- Garnish with Parmesan and parsley before serving.
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
For a complete meal, serve Lemon Chicken Ricotta Meatballs with Garlic Orzo alongside a crisp green salad dressed with a light vinaigrette. Alternatively, pair it with roasted vegetables like asparagus or broccoli for a nutritious twist. Adding a dollop of fresh pesto on top can elevate the flavors even further!
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
Leftover Lemon Chicken Ricotta Meatballs with Garlic Orzo can be stored in an airtight container in the fridge for up to 3 days. When reheating, simply warm it in the microwave or on the stove, adding a splash of chicken broth if needed for moisture. If you want to freeze leftovers, portions can be placed in freezer-safe bags or containers and will keep for up to 3 months.
Expert Tips for Cooking Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Use freshly grated Parmesan for a more robust flavor.
- Adjust the amount of red pepper flakes to suit your spice preference.
- For added moisture, consider incorporating sautéed spinach directly into the meatball mixture.
- Toasting the orzo means you’ll achieve a nuttier flavor – don’t skip this step!
- Experiment with adding different herbs, such as basil or thyme, for unique twists.
Delicious Variations of Lemon Chicken Ricotta Meatballs with Garlic Orzo
- For a spicy kick, mix in diced jalapeños or increase red pepper flakes.
- Combine different herbs, like dill or oregano, for a fresh herbal profile.
- For a vegetarian version, substitute ground chicken with lentils or finely chopped mushrooms, keeping the rest of the recipe intact for a comforting meat-free dish.
Frequently Asked Questions about Lemon Chicken Ricotta Meatballs with Garlic Orzo
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free breadcrumbs and ensuring your chicken broth is also gluten-free.
Can I use turkey instead of chicken?
Absolutely! Ground turkey works wonderfully and will give the same juicy, flavorful meatballs.
Can I prepare the meatballs in advance?
Yes, you can prepare the meatballs a day ahead, refrigerate them, and then bake them the next day for an easy dinner option.
Conclusion
You’ll love making Lemon Chicken Ricotta Meatballs with Garlic Orzo for your family and friends. This delightful recipe combines ease, vibrant flavors, and a comforting touch that’s perfect for any occasion. Try it out tonight, and savor the deliciousness!
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken Fresh or pre-packaged
- 1/2 cup ricotta cheese Use whole or part-skim
- 1/4 cup grated Parmesan cheese Freshly grated preferred
- 1 egg Large egg, at room temperature
- 1/2 cup breadcrumbs Plain or Italian seasoned
- 2 cloves garlic, minced Freshly minced for best flavor
- 1 tbsp lemon zest From a fresh lemon
- 1 tbsp fresh parsley, chopped Flat-leaf parsley recommended
- Salt and pepper, to taste Season according to preference
For the Orzo
- 2 tbsp olive oil For sautéing
- 1 1/2 cups orzo pasta Uncooked
- 2 cups chicken broth Low-sodium recommended
- 1/2 cup heavy cream For creaminess
- 1/2 tsp red pepper flakes Adjust according to spice preference
- Juice of 1 lemon Fresher taste
- Grated Parmesan and fresh parsley for garnish Optional for serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, lemon zest, parsley, salt, and pepper.
- Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
Cooking
- Bake for 20-25 minutes until golden and cooked through.
- Meanwhile, heat olive oil in a pan over medium heat. Add orzo and toast for 1-2 minutes until slightly golden.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes until the liquid is absorbed.
- Stir in heavy cream, red pepper flakes, lemon juice, and the cooked meatballs.
- Garnish with Parmesan and parsley before serving.
