Why Make This Recipe
Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo is a delightful dish that brings fresh flavors to your table. This recipe combines juicy turkey meatballs with creamy ricotta and a hint of lemon zest, making it perfect for a family dinner or casual gathering. The herb-infused orzo adds a nice touch, complementing the meatballs beautifully. It’s a nutritious and tasty meal that everyone will love!
How to Make Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
Ingredients:
- 1 lb ground turkey
- 1/2 cup ricotta cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for searing)
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons fresh herbs (parsley, dill, or basil), chopped
- Juice of 1/2 lemon
- Salt and pepper, to taste
Directions:
- 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.
- Heat olive oil in a large skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until they turn golden brown.
- Cover the skillet and cook the meatballs for an additional 5-7 minutes until they are fully cooked through.
- 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.
How to Serve Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
You can serve these meatballs over the herb-infused orzo to create a satisfying meal. For a complete dining experience, pair the dish with a fresh salad or steamed vegetables. A glass of white wine or sparkling water with a slice of lemon also complements the flavors nicely!
How to Store Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
Leftover meatballs and orzo can be stored in an airtight container in the refrigerator for up to three days. If you want to keep them for a longer time, you can freeze the meatballs separately. To reheat, simply warm them in the microwave or a skillet on medium heat until heated through.
Tips to Make Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
- Make sure not to overmix the meatball mixture; this ensures they remain tender and juicy.
- You can substitute ground turkey with chicken or lean beef if preferred.
- Experiment with different herbs in the orzo for varied flavors, like thyme or oregano.
Variation
For a spicy kick, consider adding red pepper flakes to the meatball mixture. You can also use whole wheat orzo for a healthier option.
FAQs
Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs in advance and store them in the fridge for a day before cooking.
Q: Can I use frozen turkey meatballs instead of homemade?
A: Yes, frozen turkey meatballs can be used. Just skip the searing step and heat them according to the package instructions.
Q: What can I serve with Zesty Lemon Turkey Ricotta Meatballs?
A: You can serve them with a side salad, steamed vegetables, or garlic bread for a complete meal.
Zesty Lemon Turkey Ricotta Meatballs with Herb-Infused Orzo
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.
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