Description
A delicious and flavorful dish featuring tender lemon chicken ricotta meatballs served over a bed of garlic orzo.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup breadcrumbs
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- Salt and pepper to taste
- 8 oz orzo pasta
- 2 tbsp olive oil
- 2 cups chicken broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, lemon zest, minced garlic, oregano, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through.
- While the meatballs are baking, cook the orzo. In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the orzo to the saucepan and stir for 1-2 minutes. Then, add chicken broth and bring to a boil.
- Reduce heat and simmer until the orzo is cooked and the liquid is absorbed, about 8-10 minutes.
- Once the meatballs are done, serve them over the garlic orzo and garnish with fresh parsley and a squeeze of lemon juice.
Notes
- For a gluten-free option, substitute orzo with gluten-free pasta.
- Feel free to add vegetables like spinach or cherry tomatoes to the orzo for extra flavor.
- These meatballs can be made ahead of time and frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lemon Chicken, Ricotta Meatballs, Garlic Orzo, Italian Cuisine