Lemon Chicken Ricotta Meatballs with Garlic Orzo
A delightful dish featuring tender chicken meatballs infused with ricotta and lemon, served over a bed of garlicky orzo for a perfect balance of flavors.
Ingredients
For the Meatballs
- 1 lb ground chicken Forms the base of the meatballs.
- 1/2 cup ricotta cheese Adds creaminess.
- 1 large egg Binds the mixture.
- 1/3 cup breadcrumbs Use light, airy breadcrumbs.
- 1 tbsp lemon zest For citrus flavor.
- 1 tbsp lemon juice Adds brightness.
- 2 cloves garlic, minced For depth of flavor.
- 1 tsp dried oregano Herb for seasoning.
- to taste salt and pepper Season to your preference.
For the Garlic Orzo
- 1 cup orzo pasta Cook until al dente.
- 2 tbsp olive oil For sautéing garlic.
- 2 cloves garlic, minced Adds flavor and aroma.
- 1 tbsp lemon juice Enhances flavor.
- 2 tbsp fresh parsley, chopped For garnish.
- to taste red pepper flakes Optional for heat.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, grated Parmesan, lemon zest, lemon juice, minced garlic, and oregano. Season with salt and pepper.
- Mix gently until fully combined.
- Form into meatballs about 1 ½ inches in size and place on a baking sheet lined with parchment paper.
- Drizzle olive oil over the meatballs.
Cooking
- Bake the meatballs in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- While the meatballs bake, cook the orzo according to package instructions until al dente.
- In a large skillet, heat 2 tbsp of olive oil over medium heat and sauté 2 minced garlic cloves until fragrant.
- Add the drained orzo to the skillet, tossing to combine.
- Stir in 1 tbsp of lemon juice and red pepper flakes, if using, along with chopped fresh parsley.
Serving
- Create a bed of garlic orzo on each plate and top with the baked meatballs.
Notes
Use fresh ingredients for the best flavor. Avoid overmixing the meatball mixture to maintain tenderness.