Description
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 egg
1 garlic clove, minced
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Herb Orzo:
1 cup orzo pasta
1 tbsp butter
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 cup grated Parmesan cheese
1/2 cup chicken broth
1 tbsp fresh lemon juice
Salt and black pepper to taste
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, Parmesan, panko, egg, garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Mix until just
combined.
Roll into 1-inch meatballs and place on the baking sheet.
Bake for 18-20 minutes until golden brown and cooked through.
While the meatballs bake, cook orzo according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
Stir in cooked orzo, basil, parsley, Parmesan, chicken broth, lemon juice, salt, and black pepper. Mix until well combined.
Serve the meatballs over the garlic herb orzo. Garnish with extra Parmesan and fresh herbs if desired.
Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, gently combine the meatball ingredients until just incorporated—overmixing will make the meatballs tough. Use a cookie scoop or tablespoon to portion the mixture, then roll into 1-inch balls with damp hands to prevent sticking. Bake for 18-20 minutes. While they cook, boil the orzo until al dente. For the orzo sauce, sauté the garlic in butter for just one minute until fragrant, then combine all ingredients in the skillet, letting the broth reduce slightly to create a creamy texture.
Serving Suggestions
Plate this dish family-style for a comforting meal. Serve the garlic herb orzo directly from the skillet, topped with the golden meatballs. Garnish with extra grated Parmesan, a sprinkle of fresh chopped parsley or basil, and a light drizzle of high-quality olive oil. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or cherry tomatoes. Crusty bread is perfect for soaking up any remaining sauce.
How-to Summary
This recipe involves two main components: baking lemon-ricotta chicken meatballs and preparing a one-pan garlic herb orzo. The meatballs come together quickly with a mix of ground chicken, cheeses, and lemon, then bake to perfection. Simultaneously, the orzo is boiled and finished in a skillet with a simple, flavorful sauce of butter, garlic, herbs, and broth. Combine and serve.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a mix of ground pork and chicken would work well. Adjust cooking time as needed based on fat content.
How can I make this recipe gluten-free? Use certified gluten-free panko breadcrumbs and ensure your orzo is a gluten-free variety, often made from rice or corn.
Can I prepare the meatballs ahead of time? Absolutely. You can assemble the raw meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking.
What can I substitute for ricotta cheese? Full-fat cottage cheese (pressed through a sieve to remove excess liquid) or mascarpone are good substitutes for a similar creamy texture.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the orzo from drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the chicken, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Overcooking the Garlic: Sauté the garlic for only about one minute. Burnt garlic will impart a bitter flavor to the entire orzo dish.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. For best results, grate a block of Parmesan fresh.
- Skipping the Lemon Zest: The zest contains essential oils that provide a powerful, bright lemon flavor missing from the juice alone. Do not omit it.
Conclusion
This Lemon Chicken Meatballs with Garlic Herb Orzo recipe is a standout weeknight dinner that feels special without requiring extensive effort. The juicy, flavorful meatballs paired with the creamy, aromatic orzo create a harmonious and satisfying meal. By following the detailed guide and avoiding common pitfalls, you can consistently achieve a restaurant-quality dish at home. It’s a versatile recipe perfect for both casual family dinners and impressing guests.
