Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
A delightful dish combining juicy turkey meatballs with creamy ricotta and fresh lemon zest, served over herb-infused orzo for a nutritious family meal.
Ingredients
Turkey Meatballs
- 1 lb ground turkey
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs
- 1 each egg
- 2 tablespoons fresh parsley, chopped Can substitute with other fresh herbs.
- Zest of 1 each lemon
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for searing)
Orzo Preparation
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons fresh herbs (parsley, dill, or basil), chopped Feel free to mix and match.
- Juice of 1/2 each lemon
Instructions
Preparation
- In a large bowl, combine the ground turkey, ricotta cheese, breadcrumbs, egg, parsley, lemon zest, minced garlic, salt, and pepper. Mix until everything is just combined.
- Roll the mixture into 1.5-inch meatballs and place them on a plate.
Cooking Meatballs
- Heat olive oil in a large skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until golden brown.
- Cover the skillet and cook the meatballs for an additional 5-7 minutes until they are fully cooked through.
Cooking Orzo
- While the meatballs are cooking, prepare the orzo according to the package instructions. Once it’s done, drain the orzo.
- Toss the drained orzo with olive oil, butter, fresh herbs, lemon juice, salt, and pepper.
- Serve the meatballs over the bed of herb-infused orzo. Garnish with extra herbs if desired.
Notes
Leftover meatballs and orzo can be stored in an airtight container in the refrigerator for up to three days. To freeze, keep the meatballs separately. Reheat in the microwave or a skillet until heated through. For added flavor, you can substitute different herbs and add red pepper flakes for a spicy kick.