Description
For the Meatballs
½ lb ground chicken
½ lb salmon fillet, finely chopped
½ cup ricotta cheese
¼ cup breadcrumbs
1 egg
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper
1½ cups chicken or vegetable broth
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, chopped salmon, ricotta, breadcrumbs, egg, dill, lemon zest, lemon juice, garlic, salt, and black pepper until well
combined.
Roll into 1-inch balls and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 15–18 minutes or until golden and cooked through.
Meanwhile, cook the orzo: Melt butter in a skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
Stir in orzo and toast for 1 minute. Add broth, bring to a simmer, and cook until orzo is tender and liquid is mostly absorbed (about 10 minutes).
Stir in Parmesan cheese, parsley, salt, and black pepper.
Serve the garlic orzo topped with salmon & chicken meatballs. Garnish with extra dill and lemon zest.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your salmon is very finely chopped or pulsed in a food processor for a uniform texture. In your large mixing bowl, combine the ground chicken, salmon, ricotta, breadcrumbs, egg, dill, lemon zest, lemon juice, minced garlic, salt, and pepper. Use your hands to mix gently but thoroughly; overmixing can make the meatballs tough. For even cooking, use a small cookie scoop or tablespoon to portion the mixture before rolling into smooth, 1-inch balls. Place them on the parchment-lined sheet, ensuring they are not touching. The olive oil drizzle is crucial for a golden exterior.
While the meatballs bake, start the orzo. Toasting the orzo in the butter and garlic mixture for a full minute deepens its nutty flavor. When adding the broth, scrape up any browned bits from the skillet bottom for extra flavor. Let the orzo simmer uncovered, stirring occasionally, until it’s al dente and the broth is absorbed. The final stir-in of Parmesan and parsley should be done off the heat to prevent the cheese from clumping.
Serving Suggestions
Plate this dish family-style for a beautiful presentation. Spoon the creamy garlic orzo onto a large platter and arrange the golden meatballs on top. Garnish generously with extra fresh dill, lemon zest, and a sprinkle of Parmesan. A simple side of steamed asparagus or a crisp arugula salad with a lemon vinaigrette complements the rich flavors perfectly. For a brighter note, serve with lemon wedges on the side for squeezing over the top just before eating.
How-to Summary
In summary: Mix salmon, chicken, and seasonings; form into balls and bake at 400°F for 15-18 minutes. Simultaneously, toast orzo in butter and garlic, simmer in broth until tender, then finish with Parmesan and parsley. Combine and serve.
Frequently Asked Questions
Can I use canned salmon instead of fresh fillet? Yes, but ensure it’s well-drained, skinless, and boneless. The texture will be slightly different, but it’s a good shortcut. Reduce salt slightly as canned salmon can be salty.
Can I make the meatballs ahead of time? Absolutely. Assemble the raw meatballs, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to the cooking time.
What can I substitute for orzo? Small pasta like ditalini, acini di pepe, or even couscous will work. Adjust the cooking liquid and time according to the package instructions for your substitute.
How do I know when the meatballs are fully cooked? The safest method is to use an instant-read thermometer. The internal temperature should reach 165°F (74°C). Visually, they should be golden brown and firm to the touch.
Is there a dairy-free alternative to ricotta and Parmesan? For the meatballs, use a plain, unsweetened dairy-free yogurt. For the orzo, a nutritional yeast or vegan Parmesan alternative can provide a similar savory, cheesy flavor.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this develops the proteins and leads to dense, tough meatballs. Do not skip toasting the orzo; this step is essential for preventing a gummy texture and building flavor. Ensure your baking sheet is not overcrowded, as crowding will steam the meatballs instead of browning them. Finally, do not add the Parmesan cheese to the orzo while the skillet is still on high heat, as it can cause the cheese to seize and become stringy instead of creamy.
Conclusion
This Salmon & Chicken Meatballs with Garlic Orzo recipe is a fantastic way to elevate a weeknight dinner with minimal effort and maximum flavor. The combination of lean proteins, fresh herbs, and creamy, garlicky pasta is both comforting and impressive. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality meal at home. It’s a versatile dish that is sure to become a new favorite in your regular rotation.
