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Lemon Chicken Ricotta Meatballs with Garlic Orzo

A cozy and bright dish featuring tender chicken meatballs with ricotta and lemon, served over creamy garlic orzo that tastes like a lighter risotto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb Ground chicken 93% lean for flavor and tenderness. Turkey works too.
  • 1/2 cup Ricotta Whole milk ricotta keeps the meatballs soft.
  • 1 Egg Helps bind the meatball mixture.
  • 1/2 cup Panko breadcrumbs Use regular or gluten-free. If using regular, use a bit less.
  • 1/4 cup Parmesan Freshly grated for the best melt and flavor.
  • 1 tbsp Lemon zest Brightens the meatballs and sauce.
  • 2 tbsp Lemon juice Adds brightness to the meatballs.
  • 2 cloves Garlic Grated or very finely minced.
  • 2 tbsp Olive oil For searing the meatballs.
  • Salt Salt Season well for full flavor.
  • Pepper Pepper Season to taste.
For the garlic orzo
  • 1 cup Orzo Cooks fast and turns creamy.
  • 1 tbsp Butter Adds flavor to the orzo.
  • 1 tbsp Olive oil A mix gives flavor and sheen.
  • 2 cloves Garlic Sautéed for sweetness.
  • 2 cups Chicken broth Adds depth as it absorbs into the orzo.
  • 1/2 cup Milk or half-and-half Makes it extra creamy.
  • 1 cup Spinach or kale Optional for color and freshness.
  • 1/4 cup Parmesan Added for richness.
  • 1 tbsp Lemon juice To echo the meatballs.
  • 1 tbsp Lemon zest Keeps everything bright.

Method
 

Preparation
  1. In a mixing bowl, combine ground chicken, ricotta, egg, panko, parmesan, lemon zest, lemon juice, garlic, salt, and pepper. Mix gently until just combined.
  2. Chill the mixture in the refrigerator for about 10 minutes.
Cooking Meatballs
  1. Heat olive oil in a large skillet over medium heat.
  2. Scoop the meatball mixture and roll into balls.
  3. Add the meatballs to the skillet, searing until golden brown on all sides.
Cooking Orzo
  1. In a medium saucepan, melt butter and olive oil over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Stir in orzo and toast in the butter mixture until slightly golden.
  4. Gradually add chicken broth, one cup at a time, stirring occasionally until the orzo is creamy.
  5. Mix in milk, spinach, and parmesan and stir until well combined.
  6. Finish with lemon juice and zest.
Serving
  1. Serve meatballs over the creamy garlic orzo, garnished with additional parmesan and fresh herbs if desired.

Notes

For best results, season in layers and keep an eye on the orzo to ensure it doesn’t get too thick during cooking. This dish can be made ahead and reheated with a little added broth for moisture.