Description
Tender chicken ricotta meatballs flavored with bright lemon and garlic, served over flavorful garlic‑buttered orzo for a light and satisfying meal.
Ingredients
Units
Scale
- 1 lb (450 g) ground chicken
- 1/2 cup (120 g) ricotta cheese
- Zest and juice of 1 lemon (about 2 Tbsp juice)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 cup (50 g) breadcrumbs
- Salt and pepper, to taste
- 2 Tbsp olive oil (for cooking meatballs)
- 1 cup (180 g) orzo pasta
- 2 Tbsp unsalted butter (for orzo)
- 2 cloves garlic, minced (for orzo)
- 2 cups (480 ml) low‑sodium chicken broth (for orzo)
- Optional garnish: lemon wedges and extra parsley
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, lemon zest and juice, minced garlic, parsley, Parmesan, egg, breadcrumbs, and season with salt and pepper. Mix gently until just combined.
- With damp hands, form mixture into 16 meatballs (about 1½ in / 3½ cm each) and place on prepared sheet.
- Heat olive oil in a large oven‑safe skillet over medium heat. Brown meatballs on all sides, about 2–3 minutes per side.
- Transfer skillet (or move meatballs on sheet) to oven and bake 12–15 minutes, until internal temperature reaches 165 °F (74 °C).
- Meanwhile, cook orzo: melt butter in a saucepan over medium heat, add garlic and sauté 1 minute. Add orzo and stir another minute until lightly toasted.
- Pour in chicken broth, bring to a simmer. Reduce heat, cover, and cook 8–10 minutes until orzo is tender and liquid is absorbed. Fluff with fork.
- Serve meatballs over garlic orzo. Garnish with lemon wedges and parsley.
Notes
- Make‑ahead: prepare meatballs up to step 4, refrigerate or freeze before baking or cooking later.
- For a richer sauce, stir in a dollop of ricotta or Greek yogurt into orzo before serving.
- Gluten‑free option: substitute gluten‑free breadcrumbs and orzo.
- Storage: refrigerate leftovers up to 3 days; freeze cooked meatballs up to 3 months.
Nutrition
- Serving Size: 1 serving (4 meatballs & ½ cup cooked orzo)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg