Lemon Chicken Ricotta Meatballs with Garlic Orzo
A flavorful and easy-to-prepare dish featuring tender chicken meatballs, creamy ricotta, and zesty lemon, served over garlic orzo.
Ingredients
For the Meatballs
- 1 lb ground chicken Lean protein option
- 1/2 cup ricotta cheese Use light ricotta for a healthier meal
- 1 tablespoon lemon juice Fresh lemon juice recommended
- 1 clove garlic, minced Adds flavor to the mixture
- 2 tablespoons chopped fresh parsley For freshness
- 1/4 cup breadcrumbs Acts as a binder for the meatballs
- 1 egg Helps bind the meatball mixture
- to taste Salt and pepper Season to preference
For the Garlic Orzo
- 1 cup dry orzo pasta Can substitute with other small pasta shapes
- 1 tablespoon butter or olive oil For sautéing garlic
- 2 cloves garlic, minced For flavoring the orzo
- 2 tablespoons grated Parmesan (optional) Enhances flavor, can be omitted
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 all the meatball ingredients until just combined.
- Form the mixture into small balls, about 1½ tablespoons each.
Cooking
- Place the meatballs on a baking sheet and bake for 18-20 minutes, or cook in the skillet, turning until golden and cooked through.
- While the meatballs cook, bring a pot of salted water to a boil and cook the orzo according to the package instructions.
- In a separate pan, melt butter and sauté garlic for 1 minute.
- Add the cooked orzo to the pan and stir to combine. Mix in Parmesan, season to taste, and garnish with herbs.
- Serve the warm meatballs over the garlic orzo and enjoy immediately.
Notes
To store leftovers, place the meatballs and orzo in an airtight container. They can be kept in the refrigerator for up to 3 days. Just reheat in the microwave or on the stovetop before serving again.