Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish combining zesty lemon and tender chicken meatballs served over garlicky orzo, perfect for family dinners or cozy nights.
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg
- Salt and pepper, to taste
- Olive oil, for baking or pan-frying
For the garlic orzo
- 1 cup dry orzo pasta
- 1 tablespoon butter or olive oil
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan (optional)
- Salt and black pepper, to taste
- Fresh chopped parsley or basil, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or heat a skillet with a drizzle of olive oil over medium heat.
- In a bowl, mix together all the meatball ingredients until just combined.
- Form the mixture into small balls, about 1 1/2 tablespoons each.
Cooking
- Place the meatballs on a baking sheet and bake for 18-20 minutes, or cook them in the skillet, turning until they are golden and cooked through.
- While the meatballs are cooking, bring a pot of salted water to a boil. Cook the orzo according to the package instructions.
- In a separate pan, melt butter and sauté minced garlic for 1 minute.
- Add the cooked orzo to the pan and stir to combine. Mix in Parmesan if using, season to taste, and garnish with fresh herbs.
- Serve the warm meatballs over the garlic orzo and enjoy your delicious meal!
Notes
Make sure not to overmix the meatball ingredients; this keeps them tender. Use freshly squeezed lemon juice for the best flavor. Feel free to add your favorite herbs or spices to the meatball mixture for extra flavor. If you have leftovers, let them cool first before storing in an airtight container; they can last for up to 3 days.