Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 cup baby spinach, chopped
1 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
¼ cup grated Parmesan cheese
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, oregano, basil, salt, and black pepper until combined.
Roll into small meatballs and place them on the prepared baking sheet.
Bake for 20-22 minutes until golden and cooked through.
Meanwhile, cook the orzo according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
Stir in spinach, lemon juice, lemon zest, salt, and black pepper. Cook for another 2 minutes.
Toss the cooked orzo with the garlic spinach mixture and Parmesan cheese.
Serve the meatballs over the lemon garlic orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, ricotta, grated Parmesan, egg, breadcrumbs, minced garlic, oregano, basil, salt, and pepper. Use your hands or a fork to mix gently but thoroughly until just combined. Avoid overmixing to keep the meatballs tender.
2. Form the Meatballs: With lightly oiled hands, roll the mixture into 1 to 1.5-inch balls. Placing them on a parchment-lined baking sheet ensures they don’t stick and makes cleanup easy.
3. Bake the Meatballs: Bake in the preheated oven at 375°F (190°C) for 20-22 minutes. For the best results, flip them halfway through cooking to ensure even browning and cooking.
4. Cook the Orzo Base: While the meatballs bake, cook the orzo in salted boiling water as per package directions. Drain and set aside. In a large skillet, heat olive oil and sauté the garlic until fragrant (about 30 seconds). Add the chopped spinach, lemon juice, zest, salt, and pepper, cooking until the spinach wilts.
5. Combine and Serve: Add the drained orzo and grated Parmesan to the skillet with the spinach mixture. Toss everything together until the orzo is well-coated and creamy. Serve immediately with the baked meatballs arranged on top or mixed in.
Serving Suggestions
This dish is wonderfully versatile. For a brighter meal, serve with a simple arugula salad dressed with lemon vinaigrette. To add a creamy element, a dollop of tzatziki or a drizzle of extra virgin olive oil on top works beautifully. If you’re serving a crowd, consider doubling the recipe and presenting it family-style in a large serving platter, garnished with fresh basil or parsley and extra lemon wedges.
How-to Summary
Quickly mix chicken, cheeses, and herbs to form meatballs and bake. Separately, cook orzo and toss it with a simple sauté of garlic, spinach, lemon, and Parmesan. Combine the flavorful orzo with the juicy baked meatballs for a complete, comforting meal ready in about 35 minutes.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a lean ground beef/pork blend can be substituted for the chicken with excellent results.
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 prepare the meatballs ahead of time? Absolutely. You can form the meatballs and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze the uncooked meatballs on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding a few extra minutes.
My meatball mixture is too wet. What should I do? If the mixture feels too sticky to handle, add a tablespoon more of breadcrumbs. Chilling the mixture for 15-20 minutes before rolling can also make it easier to handle.
What can I use instead of ricotta? Full-fat cottage cheese (pulsed in a food processor until smooth) or mascarpone cheese are good substitutes for ricotta in the meatball mixture.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can lead to dense, tough meatballs. Do not overcrowd the meatballs on the baking sheet; space them out to allow for proper air circulation and browning. When making the orzo, be careful not to burn the garlic, as it sautés very quickly—cook it just until fragrant. Finally, ensure you do not skip the lemon zest, as it provides a potent, essential citrus aroma that the juice alone cannot achieve.
Conclusion
These Baked Chicken Meatballs with Lemon Garlic Orzo offer a perfect balance of hearty protein and bright, comforting carbs. The recipe is straightforward, adaptable, and delivers restaurant-quality flavor in under an hour. By following the detailed steps and tips provided, you can master this dish and enjoy a reliably delicious meal that is sure to become a regular in your dinner rotation.