Description
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs
1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, lemon zest, lemon juice, garlic powder, salt, and black pepper. Mix until just combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 2-3 minutes on each side until golden. Transfer the meatballs
to the baking sheet.
Bake the meatballs in the oven for 10-12 minutes, or until cooked through.
Meanwhile, cook the orzo according to package instructions, then drain and set aside.
In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked orzo to the skillet, stirring to combine with the garlic and oil. Season with salt, black pepper, fresh parsley, and lemon juice.
Serve the lemon chicken ricotta meatballs on top of the garlic orzo and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C) and line a baking sheet. In a large bowl, gently combine all meatball ingredients except the oil. Over-mixing can make the meatballs tough. Use a cookie scoop or damp hands to form 1-inch balls. In your skillet, heat the oil over medium heat and brown the meatballs in batches to avoid steaming. This step builds flavor. Transfer them to the baking sheet and finish cooking in the oven for 10-12 minutes. While they bake, cook the orzo. Use the same skillet to make the garlic sauce, scraping up the flavorful browned bits from the meatballs. Toss the drained orzo in the garlic oil and season.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to complement the citrus notes. For a vegetable, roasted asparagus or broccolini works beautifully. If you prefer a creamier sauce, stir a tablespoon of butter or a splash of chicken broth into the orzo. Garnish with extra fresh parsley, grated Parmesan, or red pepper flakes for a touch of heat.
How-to Summary
Combine chicken, ricotta, and seasonings to form meatballs. Brown in a skillet and finish in a 375°F oven. Cook orzo separately. In the same skillet, sauté garlic in olive oil, then toss with the cooked orzo, parsley, and lemon juice. Serve meatballs over the garlic orzo.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken are excellent substitutes. Adjust cooking time as needed.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them on a tray, covered, for up to 24 hours before cooking.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
My meatballs are falling apart. What did I do wrong? This is often due to insufficient binder. Ensure you’ve used the full amount of breadcrumbs and egg. Chilling the mixture for 15 minutes before forming can also help them hold shape.
Can I freeze this dish? The cooked meatballs freeze very well for up to 3 months. Thaw in the refrigerator overnight and reheat gently. The orzo is best made fresh.
Common Mistakes to Avoid
- Over-mixing the meatball mixture: This develops the proteins and leads to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the skillet while browning: This steams the meatballs instead of creating a flavorful sear. Cook in batches.
- Using bottled lemon juice: Fresh lemon zest and juice are crucial for the bright flavor profile of this recipe.
- Overcooking the garlic: Sauté minced garlic for only 1-2 minutes until fragrant. Burnt garlic will taste bitter.
Conclusion
This recipe for Lemon Chicken Ricotta Meatballs with Garlic Orzo is a standout weeknight dinner that feels special. The combination of juicy, citrus-infused meatballs and savory, garlicky pasta is both comforting and vibrant. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in about 30 minutes. It’s a versatile dish that is sure to become a regular in your cooking rotation.
