Lemon Chicken Ricotta Meatballs with Garlic Orzo
Introduction
Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delicious and easy dish that combines juicy chicken meatballs with a hint of lemon and creamy ricotta. Served over garlic-flavored orzo, this meal is perfect for any night of the week. It’s bright, flavorful, and sure to please everyone at the table.
Why Make This Recipe
This recipe is not only simple to make but also packed with flavor. The lemon adds a refreshing twist to the tender chicken meatballs, while the ricotta makes them creamy and moist. Plus, garlic orzo is a wonderful side dish that complements the meatballs perfectly. This dish can be prepared in under an hour, making it an ideal choice for busy weeknights or family gatherings.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg
- Salt and pepper, to taste
- Olive oil, for baking or pan-frying
- 1 cup dry orzo pasta
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced (for orzo)
- 2 tablespoons grated Parmesan (optional)
- Salt and black pepper, to taste (for orzo)
- Fresh chopped parsley or basil, for garnish
Directions:
Preparation:
- Preheat your oven to 400°F (200°C) if baking the meatballs.
- In a large bowl, combine the ground chicken, ricotta cheese, lemon zest, lemon juice, minced garlic, chopped parsley, breadcrumbs, egg, salt, and pepper. Mix well until fully combined.
Cooking:
- Form the mixture into small meatballs, about 1-2 inches in diameter.
- You can either bake the meatballs on a greased baking sheet for 20-25 minutes or pan-fry them in a skillet with olive oil until golden brown and cooked through.
- Meanwhile, cook the orzo according to package instructions. Drain and set aside.
- In a pan, heat butter or olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked orzo to the pan, season with salt and black pepper, and toss to combine. You can add grated Parmesan if you like.
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
Serve the meatballs over a bed of garlic orzo. Drizzle with extra olive oil, and garnish with fresh chopped parsley or basil for a touch of color and flavor. This dish is perfect for a family dinner or a cozy gathering with friends.
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
To store leftovers, place the meatballs and orzo in an airtight container in the refrigerator. They will keep well for up to 3 days. Reheat in the microwave or on the stove before serving.
Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
- Make sure not to overmix the meatball mixture to keep them tender.
- Feel free to adjust the amount of lemon juice and zest according to your taste.
- If you want to save time, you can prepare the meatballs ahead of time and cook them just before serving.
Variation
For a twist on this recipe, you can substitute ground turkey or pork for the ground chicken. You can also add cooked spinach or other vegetables to the meatball mixture for extra nutrition.
FAQs
Q: Can I use frozen meatballs?
A: Yes, you can use frozen chicken meatballs. Just heat them according to package instructions and serve with the garlic orzo.
Q: What can I use instead of orzo pasta?
A: If you don’t have orzo, any small pasta shape like pasta stars, or ditalini will work well.
Q: Can I make these meatballs ahead of time?
A: Yes, you can prepare the meatballs in advance and store them in the fridge or freezer until you are ready to cook them.
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg
- to taste salt and pepper Use as per preference
- olive oil for baking or pan-frying
For the Garlic Orzo
- 1 cup dry orzo pasta
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced For the orzo
- 2 tablespoons grated Parmesan Optional
- to taste salt and black pepper For the orzo
- fresh chopped parsley or basil for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if baking the meatballs.
- In a large bowl, combine the ground chicken, ricotta cheese, lemon zest, lemon juice, minced garlic, chopped parsley, breadcrumbs, egg, salt, and pepper. Mix well until fully combined.
Cooking
- Form the mixture into small meatballs, about 1-2 inches in diameter.
- You can either bake the meatballs on a greased baking sheet for 20-25 minutes or pan-fry them in a skillet with olive oil until golden brown and cooked through.
- Meanwhile, cook the orzo according to package instructions. Drain and set aside.
- In a pan, heat butter or olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked orzo to the pan, season with salt and black pepper, and toss to combine. You can add grated Parmesan if you like.
