Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delicious and easy dinner recipe that combines juicy meatballs with bright lemon flavors and creamy orzo, perfect for busy nights or impressing guests.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 piece egg
- 1/4 cup breadcrumbs
- 1 piece lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Garlic Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp chopped parsley
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the ground chicken, ricotta cheese, egg, breadcrumbs, lemon zest, minced garlic, dried oregano, salt, and black pepper. Stir gently until just combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Cooking the Meatballs
- Bake the meatballs in the oven for 18-20 minutes, or until they are browned and cooked through.
Cooking the Orzo
- While the meatballs are baking, cook the orzo. In a large skillet, melt the butter with 1 tablespoon olive oil over medium heat. Add the remaining minced garlic and sauté for about 30 seconds.
- Add the orzo to the skillet and toast it for 1 minute.
- Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 10 minutes or until the orzo is tender.
Combining and Serving
- Stir in the lemon juice and chopped parsley. Once the meatballs are done, add them to the skillet with the orzo to warm them through and coat with the sauce.
- Serve warm, garnished with extra lemon zest or parsley if desired.
Notes
Be gentle when mixing the meatball ingredients to keep them tender. Make sure not to overcook the orzo; it should be al dente. Consider adding fresh herbs like basil or thyme for more flavor.