Juicy Lemon Chicken Ricotta Meatballs with Garlic Orzo Delight

Enjoy Lemon Chicken Ricotta Meatballs with Garlic Orzo, a family-friendly dish that blends juicy chicken meatballs with creamy orzo, offering comfort and zest.

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Course: Dinner

Cuisine: Italian

Keyword: Comfort Food, family-friendly, Garlic Orzo, Lemon Chicken Ricotta Meatballs, Quick Meal, Versatile

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: meatballs

Calories: 350kcal

Equipment

Oven
Skillet
baking sheet
Saucepan
Mixing Bowl

Ingredients

For the Meatballs

1 pound Ground Chicken Substitute with ground turkey if desired.
1 cup Ricotta Cheese Cottage cheese can be a lower-fat alternative.
1/2 cup Grated Parmesan Nutritional yeast works as a vegan substitute.
1/2 cup Breadcrumbs Opt for gluten-free breadcrumbs if needed.
1 large Egg Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
1 tablespoon Lemon Zest Adjust based on taste preference.
1/4 cup Chopped Parsley Substitutes can include basil or cilantro.
2 cloves Garlic Modify quantity according to your preference.
2 tablespoons Olive Oil Avocado oil can be substituted.

For the Garlic Orzo

1 cup Orzo Pasta Quinoa or ditalini can be used as alternatives.
2 tablespoons Butter Vegan butter can replace it for a dairy-free option.
2 cups Chicken Broth Use vegetable broth for a vegan version.
2 tablespoons Juice of Lemon Vinegar can be used as an alternative.

For Garnish

2 tablespoons Chopped Parsley Used for enhancing presentation.

Instructions

Cooking Steps

Preheat your oven to 400°F (200°C).
Mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, lemon zest, parsley, garlic, salt, and pepper in a large bowl until combined.
Form meatballs about 1 ½ inches in diameter.
Heat olive oil in a skillet over medium heat; brown the meatballs for about 3-4 minutes on each side, then transfer them to a baking sheet.
Bake the meatballs for 10–12 minutes, or until they reach an internal temperature of 165°F.
Melt butter in a saucepan and sauté minced garlic for 1 minute until fragrant.
Stir in the orzo, toasting it for about 1 minute before adding chicken broth. Cook until the orzo is tender, about 10-12 minutes.
Combine the cooked orzo with Parmesan, lemon juice, salt, and pepper; stir until well mixed.
Serve the meatballs over the garlic orzo, garnished with extra parsley and lemon zest if desired.

Notes

Optional: Top with crushed red pepper flakes for a spicy kick!

Nutrition