Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish featuring tender meatballs made with ground chicken and ricotta, served over garlic-infused orzo pasta.
Ingredients
For the Meatballs
- 1 lb 1 lb (450 g) ground chicken
- 1/2 cup 1/2 cup (120 g) ricotta cheese
- 1/4 cup 1/4 cup (25 g) grated Parmesan cheese
- 1 1 egg
- 1/2 cup 1/2 cup (60 g) breadcrumbs Use day-old bread for a better texture.
- 2 cloves 2 cloves garlic, minced
- 1 Zest of 1 lemon
- 1 tbsp 1 tbsp (15 ml) lemon juice Adjust acidity to taste.
- 1/2 tsp 1/2 tsp (2 g) salt
- 1/4 tsp 1/4 tsp (1 g) black pepper
For the Garlic Orzo
- 2 tbsp 2 tbsp (30 ml) olive oil, for searing
- 1 tbsp 1 tbsp (15 ml) olive oil
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup (200 g) uncooked orzo pasta
- 2 cups 2 cups (480 ml) chicken broth
- 1 tbsp 1 tbsp (15 ml) lemon juice
- 1 tbsp 1 tbsp (14 g) butter
- 2 tbsp 2 tbsp (10 g) chopped parsley
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix gently until just combined.
- Form the mixture into small meatballs, about 1 1/2 inches (4 cm) in diameter.
Cooking Meatballs
- Heat olive oil in a skillet over medium heat and sear the meatballs on all sides until golden, about 5 minutes.
- Transfer meatballs to the prepared baking sheet and bake for 10-12 minutes or until fully cooked.
Cooking Orzo
- In a medium saucepan, heat olive oil and sauté minced garlic until fragrant.
- Add uncooked orzo and toast for 1-2 minutes.
- Pour in chicken broth and bring to a simmer.
- Cook, stirring occasionally, for 8-10 minutes or until orzo is tender and liquid is absorbed.
- Stir in lemon juice, butter, and chopped parsley. Season to taste.
Serving
- Serve meatballs over garlic orzo, adding extra lemon zest or Parmesan cheese on top if desired.
Notes
Pair with a fresh side salad or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.