Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish combining the bright flavors of lemon with savory chicken and creamy ricotta, perfect for busy weeknights.
Ingredients
For the Meatballs
- 1 lb ground chicken Fresh or pre-packaged
- 1/2 cup ricotta cheese Use whole or part-skim
- 1/4 cup grated Parmesan cheese Freshly grated preferred
- 1 egg Large egg, at room temperature
- 1/2 cup breadcrumbs Plain or Italian seasoned
- 2 cloves garlic, minced Freshly minced for best flavor
- 1 tbsp lemon zest From a fresh lemon
- 1 tbsp fresh parsley, chopped Flat-leaf parsley recommended
- Salt and pepper, to taste Season according to preference
For the Orzo
- 2 tbsp olive oil For sautéing
- 1 1/2 cups orzo pasta Uncooked
- 2 cups chicken broth Low-sodium recommended
- 1/2 cup heavy cream For creaminess
- 1/2 tsp red pepper flakes Adjust according to spice preference
- Juice of 1 lemon Fresher taste
- Grated Parmesan and fresh parsley for garnish Optional for serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, lemon zest, parsley, salt, and pepper.
- Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
Cooking
- Bake for 20-25 minutes until golden and cooked through.
- Meanwhile, heat olive oil in a pan over medium heat. Add orzo and toast for 1-2 minutes until slightly golden.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes until the liquid is absorbed.
- Stir in heavy cream, red pepper flakes, lemon juice, and the cooked meatballs.
- Garnish with Parmesan and parsley before serving.
Notes
For added moisture, consider incorporating sautéed spinach directly into the meatball mixture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.