Lemon Chicken Ricotta Meatballs with Garlic Orzo is a delicious and hearty dish that’s perfect for any meal. These tender meatballs are full of flavor from the zesty lemon and creamy ricotta, making them a delightful treat. Paired with garlic orzo, this meal is both easy to prepare and satisfying.
Why Make This Recipe
This recipe is great for several reasons. First, it combines healthy ingredients like ground chicken and ricotta cheese, which provide protein without heavy fats. The fresh lemon adds a bright flavor that lifts the entire dish. The garlic orzo makes a perfect side, adding a lovely texture and taste. Plus, it’s simple to make, making it a great choice for weeknight dinners or special occasions alike.
How to Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients:
- 1 lb ground chicken
- 15 oz ricotta cheese
- Zest and juice of 1 lemon
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 cup orzo pasta
- 1/2 cup chopped yellow onion
- 2 tablespoons olive oil
- 2 cups chicken broth
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, ricotta, lemon zest, lemon juice, minced garlic, parsley, and egg; mix until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in an oven-safe skillet over medium heat; brown meatballs on all sides, about 3-4 minutes per side.
- Add the onion; cook until softened, about 2-3 minutes.
- Stir in the orzo and chicken broth; bring to a simmer, then cover and transfer the skillet to the oven.
- Bake for 20-25 minutes, until the orzo is cooked through and the meatballs reach an internal temperature of 165°F.
- Let rest for a few minutes before serving.
How to Serve Lemon Chicken Ricotta Meatballs with Garlic Orzo
Serve the meatballs on a large plate or bowl, pouring the garlic orzo around them. You can sprinkle some extra parsley on top for a fresh touch. This dish pairs well with a side salad or steamed vegetables to add greens to your meal.
How to Store Lemon Chicken Ricotta Meatballs with Garlic Orzo
To store leftovers, let the dish cool down completely. Transfer it to an airtight container and refrigerate. It should be good for 3-4 days in the fridge. You can also freeze the meatballs and orzo separately. When ready to eat, simply 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; gentle mixing keeps them tender.
- If you want more flavor, feel free to add Italian herbs like oregano or basil.
- You can use whole wheat orzo for a healthier option.
Variation
For a different taste, try adding grated Parmesan cheese to the meatball mixture for an added rich flavor. You can also substitute the ground chicken for ground turkey or even beef if you prefer.
FAQs
Q1: Can I use frozen meatballs instead?
A1: Yes, you can use frozen meatballs, but adjust the cooking time according to the package instructions.
Q2: What can I serve instead of orzo?
A2: You can serve this dish with rice, quinoa, or even spaghetti for a different twist.
Q3: Can I make this dish ahead of time?
A3: Absolutely! You can prepare the meatball mixture the day before and store it in the fridge. Just roll and cook it when you’re ready to eat.
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken
- 15 oz ricotta cheese
- 1 large egg
- Zest and juice of 1 lemon
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
For the Garlic Orzo
- 1 cup orzo pasta
- 1/2 cup chopped yellow onion
- 2 cups chicken broth
- 2 tablespoons olive oil For browning meatballs
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground chicken, ricotta, lemon zest, lemon juice, minced garlic, parsley, and egg; mix until just combined.
- Roll the mixture into 1-inch meatballs.
Cooking
- Heat olive oil in an oven-safe skillet over medium heat; brown meatballs on all sides, about 3-4 minutes per side.
- Add the onion; cook until softened, about 2-3 minutes.
- Stir in the orzo and chicken broth; bring to a simmer, then cover and transfer the skillet to the oven.
- Bake for 20-25 minutes, until the orzo is cooked through and the meatballs reach an internal temperature of 165°F.
- Let rest for a few minutes before serving.
