Lemon Chicken Ricotta Meatballs with Garlic Orzo
A fresh and flavorful dish combining lemony chicken ricotta meatballs with garlic orzo, perfect for family dinners or quick weeknight meals.
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1/3 cup breadcrumbs
- 1 piece egg
- 1 piece 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 orzo
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1.5 cups chicken broth
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
Preparation
- In a large bowl, combine ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, lemon zest, chopped parsley, minced garlic, salt, and pepper. Mix well until all ingredients are combined.
Cooking
- Form the mixture into meatballs, about 1 inch in size.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 7-10 minutes. Remove and set aside.
- In the same skillet, add butter and the minced garlic. Sauté for 1-2 minutes until fragrant.
- Add the orzo pasta and stir for about 1 minute. Pour in the chicken broth and bring to a simmer. Cook according to package instructions, usually around 8-10 minutes, until the orzo is tender.
- When the orzo is cooked, stir in the cooked meatballs and grated Parmesan. Season with salt and pepper to taste.
Serving
- Serve the lemon chicken ricotta meatballs over the garlic orzo, garnished with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. For extra flavor, try adding some Italian herbs like oregano or basil to the meatball mixture. Make sure not to overcook the meatballs to keep them moist. Use fresh herbs for a brighter taste.