Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delicious and easy dish that combines juicy chicken meatballs with a hint of lemon and creamy ricotta, served over garlic-flavored orzo.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup breadcrumbs
- 1 large egg
- to taste salt and pepper Use as per preference
- 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 For the orzo
- 2 tablespoons grated Parmesan Optional
- to taste salt and black pepper For the orzo
- fresh chopped parsley or basil for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if baking the meatballs.
- In a large bowl, combine the ground chicken, ricotta cheese, lemon zest, lemon juice, minced garlic, chopped parsley, breadcrumbs, egg, salt, and pepper. Mix well until fully combined.
Cooking
- Form the mixture into small meatballs, about 1-2 inches in diameter.
- You can either bake the meatballs on a greased baking sheet for 20-25 minutes or pan-fry them in a skillet with olive oil until golden brown and cooked through.
- Meanwhile, cook the orzo according to package instructions. Drain and set aside.
- In a pan, heat butter or olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the cooked orzo to the pan, season with salt and black pepper, and toss to combine. You can add grated Parmesan if you like.
Notes
Make sure not to overmix the meatball mixture to keep them tender. Feel free to adjust the amount of lemon juice and zest according to your taste. If you want to save time, you can prepare the meatballs ahead of time and cook them just before serving.