Baked Ricotta Lemon Meatballs over Orzo Salad
A delightful dish featuring flavorful meatballs made with ricotta and lemon, served over a fresh orzo salad, perfect for any busy weeknight or family meal.
Ingredients
For the Meatballs
- 1 lb ground chicken or turkey Lean options for a healthier dish
- 1/2 cup ricotta cheese Adds creaminess to the meatballs
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs Can substitute with gluten-free breadcrumbs
- 1 large egg
- 1 tbsp lemon juice For flavor
- 1 tsp lemon zest Enhances lemon flavor
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped For freshness
- Salt and black pepper, to taste Season to preference
- Olive oil spray, for baking To coat baking sheet
For the Orzo Salad
- 1 1/2 cups cooked orzo pasta Use pre-cooked or cook fresh
- 1 cup cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh basil For flavor
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste Season as desired
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with olive oil spray.
- In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mix until just combined.
- Roll the mixture into 1-inch (2.5 cm) meatballs and arrange them on the baking sheet.
Baking
- Bake the meatballs for 20–25 minutes, or until they are golden brown and cooked through.
Orzo Salad Preparation
- While the meatballs are baking, toss the cooked orzo with cherry tomatoes, cucumber, feta, basil, olive oil, lemon juice, salt, and pepper.
Serving
- When the meatballs are ready, serve them warm over the chilled orzo salad. Drizzle additional lemon juice or olive oil over the dish if desired.
Notes
For a gluten-free option, use gluten-free breadcrumbs and orzo. You can also add a pinch of red pepper flakes to the meatball mixture for a spicy kick.