Description
These flavorful Lemon Chicken Ricotta Meatballs are tender and juicy, packed with fresh lemon zest and ricotta cheese for a creamy texture. Served alongside garlic-infused orzo, this dish is a fresh, light, and satisfying meal that’s perfect for dinner or a special gathering.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 large egg
- 2 tablespoons breadcrumbs (preferably panko for extra crispiness)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking)
- For the Garlic Orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon grated Parmesan (optional for topping)
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta cheese, egg, breadcrumbs, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well combined. Form the mixture into small meatballs (about 1 to 1 ½ inches in diameter).
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the meatballs from the skillet and set them aside.
- Make the Garlic Orzo: In the same skillet, add the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Add the orzo and cook, stirring frequently, for about 2-3 minutes until lightly toasted.
- Add Liquid and Cook Orzo: Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed. If needed, add a little more broth or water to prevent the orzo from sticking.
- Finish the Dish: Stir in the lemon juice, parsley, salt, and pepper to taste. Add the cooked meatballs back into the skillet with the orzo, gently tossing to combine. Let everything heat through for another 2-3 minutes.
- Serve: Serve the meatballs on a bed of garlic orzo, garnished with fresh parsley and grated Parmesan if desired. Enjoy!
Notes
- You can make the meatballs ahead of time and store them in the fridge for up to 2 days before cooking, or freeze them for later use.
- If you prefer a richer sauce, add a splash of heavy cream to the orzo toward the end of cooking.
- For extra flavor, top the dish with extra lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish, Comfort Food
- Method: Pan-Fried, Simmered
- Cuisine: Mediterranean, Italian-American