Go Back

Lemon Chicken Ricotta Meatballs with Garlic Orzo

A cozy, weeknight-friendly dish featuring tender lemon chicken meatballs served over silky garlic orzo. Perfect for busy nights yet impressive enough for guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken Can also use ground turkey.
  • 1/2 cup Whole-milk ricotta For ultra-tender meatballs.
  • 1 each Lemon Use zest and juice.
  • 3 cloves Garlic Minced, for meatballs and orzo.
  • 1/2 cup Breadcrumbs Plain or panko.
  • 1 each Egg To bind meatballs.
  • 1/4 cup Parmesan cheese Or pecorino.
  • 2 tablespoons Fresh parsley Finely chopped for meatballs and garnish.
  • 2 tablespoons Olive oil For searing meatballs.
  • 1 cup Orzo The quick-cooking pasta.
  • 3 cups Chicken broth For cooking orzo.
  • 1/4 teaspoon Red pepper flakes Optional for heat.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Method
 

Mix the Meatballs
  1. In a large bowl, combine ground chicken, ricotta, lemon zest, half the minced garlic, egg, breadcrumbs, Parmesan, parsley, salt, and pepper. Mix gently until combined. Scoop into golf-ball-sized portions and roll lightly. Chill for 10 minutes.
Sear and Simmer
  1. Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches for 2 to 3 minutes per side until golden. Transfer to a plate.
Make the Garlic Orzo
  1. Reduce heat in the skillet, add more olive oil and remaining garlic. Cook for 30 seconds until fragrant, then stir in orzo. Toast for 1 minute.
  2. Pour in chicken broth, red pepper flakes, and a little salt. Bring to a gentle simmer. Nestle meatballs back into the skillet, cover, and cook for 10 to 12 minutes, stirring occasionally.
  3. Finish with lemon juice and extra Parmesan. If orzo is too thick, add extra broth.

Notes

For perfect meatballs, don’t overmix, chill before cooking, and use whole-milk ricotta. Toast the orzo for flavor, and season in layers.