Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish featuring juicy lemon chicken meatballs served over creamy garlic orzo pasta.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1/3 cup breadcrumbs
- 1 egg
- Zest of 1 lemon
- 2 tablespoons chopped parsley
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Garlic Orzo
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, lemon zest, chopped parsley, minced garlic, salt, and pepper. Combine well.
- Form the mixture into meatballs about 1 1/2 inches wide.
Cooking
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then transfer them to a baking sheet.
- Bake the meatballs in the oven for 10–12 minutes until cooked through.
- While the meatballs are baking, melt butter in a saucepan over medium heat.
- Add minced garlic and sauté for 1 minute.
- Stir in the orzo and toast for another minute.
- Pour in the chicken broth and bring to a simmer. Cook until the orzo is tender and the liquid is absorbed, about 10–12 minutes.
- Mix in Parmesan, lemon juice, salt, and pepper to taste.
Serving
- Serve the meatballs over the garlic orzo, garnished with extra parsley and lemon zest if desired.
Notes
Make sure to mix the meatball ingredients gently so they stay tender. Adjust the lemon zest for your taste. For extra flavor, consider adding Italian seasoning or crushed red pepper flakes.