Lemon Chicken Ricotta Meatballs with Garlic Orzo

Introduction

Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delightful dish that combines the zesty freshness of lemon with the heartiness of chicken meatballs and creamy ricotta. This meal is not only delicious but also easy to prepare, making it perfect for any weeknight dinner or special occasion. Let’s explore why you should make this recipe and how to create it step by step.

Why Make This Recipe

This recipe is a wonderful choice for several reasons. First, it’s packed with flavor from the fresh lemon, garlic, and herbs. Second, the combination of chicken and ricotta makes for moist, tender meatballs that are sure to please everyone at the table. Additionally, the garlic orzo offers a comforting side that compliments the meatballs perfectly. Overall, this meal is not only tasty but also a great way to enjoy a homemade dinner without a lot of fuss.

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
• 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
• 1 tsp Olive Oil
• 1 tbsp Olive Oil
• 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
• 1 tbsp Lemon Juice (additional to serve)
• ¼ cup Basil Pesto (to serve)

Directions

1. 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.
2. 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.
3. Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
4. 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.
5. 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. Adjust the seasoning as desired and set aside for serving.
6. 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.
7. Sprinkle in the red pepper flakes and stir to combine.
8. Add the uncooked orzo and toast for about 2 minutes, stirring constantly to avoid burning.
9. 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.
10. Turn off the heat and stir in the lemon zest, parmesan cheese, and lemon juice. Mix well.
11. 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 and place the chicken meatballs on top of the orzo.
12. 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

You can serve this dish warm in shallow bowls. The meatballs can be placed on top of the garlic orzo, with a generous scoop of whipped ricotta at the bottom. Drizzling basil pesto on top adds a beautiful touch and enhances the flavors. Pair this meal with a simple green salad or some crusty bread for a complete dining experience.

How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo

To store leftovers, place the meatballs, orzo, and ricotta in an airtight container and refrigerate. They can be kept for up to 3 days. When ready to eat, simply reheat in the microwave or in a pan over low heat until warmed through.

Tips to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo

• Do Not Overmix: When combining the ingredients for the meatballs, mix just until blended. Overmixing can make the meatballs tough.
• Use Fresh Ingredients: Fresh herbs and lemon zest will enhance the flavor of the dish significantly.
• Adjust Spices: You can add more or less red pepper flakes depending on your heat preference.

Variation

Feel free to customize the meatballs by adding your favorite herbs, like parsley or basil. You can also use ground turkey instead of chicken. For a lower-carb option, swap orzo for zucchini noodles or cauliflower rice.

FAQs

1. Can I freeze the meatballs?
Yes, you can freeze the meatballs before cooking. Simply roll them into balls and place them on a baking sheet until frozen. Once frozen, transfer them to an airtight container or freezer bag.

2. How can I make this dish vegetarian?
You can replace the ground chicken with a plant-based meat alternative or use mashed beans in place of the meat. Use vegetable broth instead of chicken broth for cooking the orzo.

3. What can I serve with this dish?
This dish goes well with a fresh green salad, garlic bread, or roasted vegetables. You can also pair it with a side of steamed broccoli or green beans for added nutrition.

Lemon Chicken Ricotta Meatballs with Garlic Orzo

A delightful dish combining zesty lemon, tender chicken meatballs, and creamy ricotta, served with garlic orzo for a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 550 kcal

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 the 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
• 1 tbsp Olive Oil

For the Garlic Orzo

• 1 tbsp Olive Oil For sautéing
• 1 large 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 For serving
• 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. 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.

Whipping the Ricotta

• Add the ricotta cheese, garlic, lemon zest, lemon juice, salt, and olive oil to a food processor or blender. Blend until smooth and creamy. Adjust seasoning as desired.

Cooking the Orzo

• In a sauté pan, heat 1 tablespoon of 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 uncooked orzo and toast for about 2 minutes, stirring constantly.
• Pour in the chicken broth and bring to a boil. Lower heat to a simmer and cook for about 15 minutes, stirring occasionally, until orzo is tender and liquid absorbed.
• Turn off the heat and stir in lemon zest, parmesan cheese, and lemon juice. Mix well.

Serving

• Divide the whipped ricotta among shallow bowls, spoon lemon orzo on top, and place the chicken meatballs on the orzo.
• Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired. Serve immediately.

Notes

Do not overmix meatball ingredients to avoid toughness. Use fresh ingredients for better flavor. Adjust red pepper flakes for spice level.

Keyword Chicken Meatballs, Easy Dinner, Lemon, Orzo, Ricotta