Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo and Chickpeas
1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, cook orzo in a pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in chickpeas, chicken broth, salt, and black pepper. Simmer for 3–4 minutes.
Add cooked orzo to the skillet, tossing to combine. Stir in Parmesan cheese, parsley, and lemon juice.
Serve garlic orzo and chickpeas with lemon chicken ricotta meatballs on top. Garnish with extra Parmesan and fresh herbs.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender.
2. Form and Bake: Roll the mixture into uniform 1-inch balls. Place them on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 18-20 minutes until golden and cooked through.
3. Cook the Orzo Base: While the meatballs bake, cook the orzo in salted boiling water until al dente. Drain and set aside. In a large skillet, sauté garlic and red pepper flakes in olive oil for 1 minute.
4. Combine the Skillet: Add the chickpeas and chicken broth to the skillet, simmering for 3-4 minutes. Stir in the cooked orzo, then finish with Parmesan, parsley, and lemon juice.
5. Assemble and Serve: Plate the garlic orzo and chickpeas, top with the baked meatballs, and garnish with extra Parmesan and herbs.
Serving Suggestions
This dish is a complete meal on its own, but it pairs wonderfully with a simple arugula salad dressed with lemon vinaigrette. For a brighter touch, serve with extra lemon wedges on the side. If you have leftovers, the components store well separately in airtight containers for up to 3 days.
How-to Summary
This recipe involves making lemon-ricotta chicken meatballs and a one-pan garlic orzo with chickpeas. The meatballs are baked for ease, while the orzo is simmered in a flavorful broth with chickpeas. The two components are combined just before serving for a fresh, zesty, and protein-packed dinner.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent 1:1 substitute and will yield a similar result.
How can I make this gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like quinoa orzo or small rice pasta.
Can I pan-fry the meatballs instead of baking? Yes. Heat 2 tbsp of oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning frequently, until browned and cooked through.
Is there a substitute for ricotta cheese? Full-fat cottage cheese (patted dry) or mascarpone cheese can be used, though the texture will be slightly different.
Can I prepare the meatballs ahead of time? Yes. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can lead to dense, tough meatballs. Ensure your orzo is cooked only to al dente before adding it to the skillet, as it will continue to absorb the broth. Do not skip rinsing the canned chickpeas, as this removes excess sodium and the starchy liquid that can cloud the sauce. Finally, be careful not to burn the garlic when sautéing; cook it just until fragrant.
Conclusion
This Lemon Chicken Ricotta Meatballs with Garlic Orzo and Chickpeas recipe is a perfect weeknight solution that feels special. It masterfully balances bright, zesty flavors with hearty, satisfying textures. By following the detailed steps and tips, you can easily create a restaurant-quality meal that is sure to become a family favorite.
