Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish that features juicy chicken meatballs flavored with lemon and ricotta, served over buttery garlic orzo.
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp chopped parsley
- Salt & pepper, to taste
For the orzo
- 1 cup orzo
- 2 tbsp butter or olive oil
- 2 cups low-sodium chicken broth (or water)
- Juice of 1/2 lemon lemon
- 1/4 cup grated Parmesan (optional)
- Chopped parsley, to serve
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix together all the meatball ingredients until just combined.
- Form the mixture into 1.5-inch balls and place them on the prepared baking sheet.
Cooking
- Bake the meatballs for 18-20 minutes, until they are golden and cooked through.
- While the meatballs are baking, melt butter or heat olive oil in a skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the orzo and toast it lightly for 2-3 minutes.
- Pour in the chicken broth and bring it to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
- Stir in the lemon juice and Parmesan, if using.
Serving
- Serve the meatballs over the garlic orzo and garnish with chopped parsley.
Notes
Make sure not to overmix the meatball ingredients; this helps keep them tender. Use fresh lemon zest for the best flavor. Experiment with herbs like basil or oregano for additional flavor in the meatballs.