Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
A delightful combination of savory turkey, creamy ricotta, and zesty lemon, served over flavorful herb-infused orzo.
Ingredients
For the Meatballs
- 1 lb Ground turkey can substitute with ground chicken or beef
- 1 cup Ricotta cheese cottage cheese or cream cheese as alternatives
- 2 cloves Garlic, minced or dried garlic
- 1/4 cup Fresh parsley, chopped substitutable with basil or cilantro
- 1 tbsp Lemon zest fresh lemon offers the best flavor
- 2 tbsp Lemon juice fresh lemon offers the best flavor
- 1/2 cup Bread crumbs can use gluten-free options
- 1 large Egg for binding; optional if you prefer a vegan version
- to taste Salt and pepper to taste
For the Herb-Infused Orzo
- 1 cup Orzo pasta you could also use quinoa or rice for a gluten-free meal
- 2 cups Vegetable broth or water
- 1/4 cup Fresh herbs, chopped thyme, oregano, or dill work wonderfully
- 2 tbsp Butter or olive oil optional for richness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground turkey, ricotta, minced garlic, lemon zest, lemon juice, parsley, bread crumbs, egg, salt, and pepper. Use your hands to mix everything until just combined, being careful not to overwork the mixture.
- Roll the mixture into golf-ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Cooking
- Place the meatballs in the preheated oven and bake for about 20-25 minutes until they are cooked through and golden brown.
- While the meatballs bake, bring vegetable broth or water to a boil in a saucepan. Add orzo and cook according to package instructions, typically around 8-10 minutes.
- Stir in chopped fresh herbs and butter or olive oil before serving.
Serving
- Once the meatballs are ready, serve them over the herb-infused orzo, garnishing with additional lemon zest and parsley, if desired.
Notes
Make sure not to crowd the meatballs on the baking sheet for even cooking. Consider making a double batch and freezing half for those busy evenings.