Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delicious and light dish featuring juicy meatballs made from ground turkey and ricotta cheese, paired with creamy garlic orzo.
Ingredients
For the Meatballs
- 1 lb ground turkey
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Lemon Zest
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg (for binding)
For the Garlic Orzo
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 2 cups chicken broth
- Fresh parsley (for garnish)
Instructions
Prepare the Meatballs
- Preheat your oven to 400°F (200°C). Cover a baking sheet with parchment paper.
- In a large bowl, mix the ground turkey with ricotta, Parmesan, breadcrumbs, lemon zest, garlic powder, salt, pepper, and egg until well combined.
- Roll the mixture into 1-inch meatballs and place them on the baking sheet.
Bake the Meatballs
- Bake the meatballs for 20-25 minutes until they are golden brown and reach an internal temperature of 165°F.
Prepare the Garlic Orzo
- While the meatballs are cooking, heat olive oil in a medium-sized saucepan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the orzo and toast it lightly for about 2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes, stirring frequently until orzo is soft and liquid is absorbed.
Assemble and Serve
- Fluff the orzo with a fork and garnish with fresh parsley. Serve the meatballs on top of the orzo and enjoy.
Notes
Make sure not to overmix the meatball mixture; this will help keep them tender. Adjust seasoning to your taste, and feel free to add herbs like oregano or basil for enhanced flavor. For an extra lemony flavor, add more zest before baking.