Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
1 teaspoon dried oregano
½ teaspoon garlic powder
Zest of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup cherry tomatoes, halved
2 tablespoons fresh parsley, chopped
¼ cup crumbled feta cheese
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, oregano, garlic powder, lemon zest, salt, and black pepper.
Form the mixture into small meatballs (about 1 inch in diameter) and place them on the baking sheet.
Heat olive oil in a skillet over medium heat. Brown the meatballs for about 5 minutes, then transfer them to the oven and bake for 12-15 minutes or until fully
cooked.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In the same skillet, heat olive oil and sauté minced garlic until fragrant. Add the cooked orzo, lemon zest, lemon juice, salt, and black pepper. Toss to
combine and warm through.
Stir in cherry tomatoes and fresh parsley, then top with crumbled feta.
Serve the meatballs over 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 every time. 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 olive oil. Use your hands or a fork, but avoid overmixing to keep the meatballs tender. Form the mixture into uniform, 1-inch balls. Heat oil in an oven-safe skillet over medium heat. Brown the meatballs for 5 minutes, turning to get color on all sides, then transfer the entire skillet to the oven to finish cooking for 12-15 minutes. While they bake, cook the orzo. In the same skillet (after removing meatballs), sauté the garlic, then toss in the cooked orzo, lemon, and seasonings. Off the heat, fold in tomatoes and parsley.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve it with a simple arugula salad dressed with lemon vinaigrette. The meatballs and orzo also make an excellent meal prep option; store components separately and combine when ready to eat. For a more elegant presentation, garnish with extra fresh herbs like dill or basil and an additional sprinkle of feta. A side of warm, crusty bread is perfect for soaking up any lemony juices.
How-to Summary
In short: mix chicken meatball ingredients, form into balls, and brown in a skillet. Finish cooking in a 375°F oven. Separately, cook orzo, then sauté garlic in the meatball skillet and combine with the orzo, lemon, tomatoes, and parsley. Serve meatballs over the flavored orzo, topped with feta cheese.
Frequently Asked Questions
Can I use a different type of ground meat? Absolutely. Ground turkey or a mix of pork and veal are excellent substitutes for the chicken. Adjust cooking time slightly for fattier meats.
My meatball mixture is too wet. What should I do? Add breadcrumbs one tablespoon at a time until the mixture is firm enough to hold its shape. Let it rest for 10 minutes to allow the breadcrumbs to absorb moisture.
Can I make these meatballs ahead of time? Yes. You can form the raw meatballs and refrigerate them on a covered tray for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
What can I use instead of orzo? Any small pasta like ditalini or even couscous works well. For a low-carb option, try cauliflower rice, adding it to the skillet just to warm through.
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). Alternatively, cut one open; it should be no longer pink inside.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Skipping the Browning Step: Browning creates a flavorful crust. Don’t rush it; get good color on multiple sides.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make the texture gritty. Freshly grate your Parmesan for better melting and flavor.
- Crowding the Skillet: Browning meatballs in a crowded pan steams them instead of searing them. Cook in batches if necessary.
Conclusion
These Lemon Chicken Meatballs with Garlic Orzo offer a perfect balance of bright, zesty flavors and comforting textures, all in about 30 minutes. By following the step-by-step guide and heeding the common mistakes, you’ll create a restaurant-quality meal at home. This recipe is reliably delicious for a weeknight dinner yet impressive enough for guests. Give it a try and enjoy the vibrant, satisfying results.