Lemon Chicken Ricotta Meatballs with Garlic Orzo

This vibrant and comforting dish features tender lemon-scented chicken meatballs enriched with creamy ricotta, served atop velvety garlic-infused orzo. It’s a one-pan wonder that combines zesty brightness with cozy richness—perfect for weeknight dinners or elegant entertaining.

Why You’ll Love This Recipe

• Fresh lemon and creamy ricotta add brightness and richness
• One-skillet meal means easy cleanup
• Tender, juicy meatballs with a light, fluffy texture
• Creamy garlic orzo complements the meatballs beautifully
• Ideal for meal prep or a cozy family dinner

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• Ground chicken
• Ricotta cheese
• Parmesan cheese, grated
• Breadcrumbs
• Egg
• Lemon zest and lemon juice
• Garlic, minced
• Salt and pepper
• Dried oregano
• Olive oil (for cooking)

For the Garlic Orzo:

• Orzo pasta
• Olive oil
• Garlic, minced
• Chicken broth
• Lemon juice
• Heavy cream
• Parmesan cheese, grated
• Baby spinach or fresh parsley (optional)
• Red pepper flakes (optional)

directions

this recipe

1. In a large bowl, mix together ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Form into meatballs.
2. Heat olive oil in a skillet over medium heat. Sear meatballs until golden and mostly cooked through. Remove and set aside.
3. In the same skillet, add more olive oil if needed and sauté garlic. Stir in orzo and toast for 1–2 minutes.
4. Deglaze with chicken broth and lemon juice. Stir in heavy cream and bring to a simmer.
5. Return meatballs to the skillet. Add baby spinach if using. Simmer until orzo is tender and meatballs are fully cooked.
6. Stir in grated Parmesan and adjust seasoning. Let everything meld together for a few minutes before serving.
7. Garnish with extra lemon zest, parsley, or Parmesan and serve hot.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 35–40 minutes

Variations

• Use ground turkey instead of chicken
• Substitute ricotta with cottage cheese for a different texture
• Add vegetables like zucchini, mushrooms, or cherry tomatoes
• For a lighter version, swap heavy cream with half-and-half or milk
• Skip spinach and finish with fresh herbs like dill or basil

storage/reheating

• Storage: Refrigerate in an airtight container for up to 3 days
• Freezing: Freeze meatballs separately for up to 3 months
• Reheating: Warm gently on the stove with a splash of broth or cream to refresh the sauce

FAQs

1. Can I use ground turkey instead of chicken?

Yes, ground turkey is a great alternative and works just as well.

2. How do I make this gluten-free?

Use gluten-free breadcrumbs and substitute the orzo with a gluten-free small pasta.

3. Can I bake the meatballs instead of frying?

Absolutely—bake at 375°F (190°C) for 15–20 minutes until cooked through.

4. What if I don’t have ricotta?

You can use cottage cheese or even a bit of cream cheese, though texture will vary.

5. Can I make the meatballs ahead of time?

Yes, shape them and refrigerate for up to 24 hours before cooking.

6. Can I use milk instead of cream?

Yes, but the sauce will be lighter and less rich—consider thickening it slightly.

7. Is it spicy?

Not inherently, but you can add red pepper flakes for a kick.

8. Can I freeze the full dish?

Not recommended—freeze meatballs only and make orzo fresh for best texture.

9. What herbs go well with this dish?

Parsley, basil, dill, or thyme pair nicely with the lemony profile.

10. Can I double the recipe?

Yes, just use a larger pan and ensure orzo has enough liquid to cook evenly.

Conclusion

Lemon Chicken Ricotta Meatballs with Garlic Orzo brings a refreshing twist to comfort food. It’s a bright, creamy, and deeply satisfying meal that feels both indulgent and light. Whether served for a casual family dinner or a special gathering, it’s sure to become a repeat favorite.

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