Lemon Chicken Ricotta Meatballs with Garlic Orzo
A refreshing and flavorful dish combining light chicken meatballs with creamy ricotta and zesty lemon, served over garlic orzo.
Ingredients
For the Meatballs
- 1 lb ground chicken Lean meat for healthier option
- 1/2 cup ricotta cheese Ensure it is well-drained
- 1/4 cup breadcrumbs For binding the meatballs
- 1 large egg Acts as a binder
- 1 tbsp lemon zest Adjust amount for desired flavor
- 2 cloves garlic, minced Adds flavor to the meatballs
- 1 tsp dried oregano Common herb to enhance flavor
- to taste Salt and pepper Season to personal preference
For the Orzo
- 1 cup orzo Can substitute with another small pasta
- 2 tbsp olive oil For cooking the garlic
- 2 cups chicken broth To cook the orzo
- 1 tbsp butter For sautéing the garlic
- Fresh parsley for garnish Adds freshness to the dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the ground chicken, ricotta cheese, breadcrumbs, egg, lemon zest, half of the minced garlic, oregano, salt, and pepper. Form this mixture into 1-inch meatballs.
Baking the Meatballs
- Place the formed meatballs on a parchment-lined baking sheet and bake for 20–25 minutes until they are browned and cooked through.
Cooking the Orzo
- While the meatballs are baking, cook the orzo in a pot of salted boiling water until it is al dente. Drain the orzo once cooked.
- In the same pot, add the remaining garlic and sauté in butter until fragrant. Then, toss the drained orzo back in the pot, stirring to coat with the garlic and butter.
Serving
- Serve the meatballs over the garlic orzo, garnishing with fresh parsley and a squeeze of lemon for added flavor.
Notes
Ensure that the ricotta cheese is well-drained to avoid soggy meatballs. Adjust the amount of lemon zest to your taste; you can add more for a stronger lemon flavor. Don’t skip the fresh parsley garnish—it adds a fresh touch and brightens your dish.