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Lemon Chicken Ricotta Meatballs with Garlic Orzo

A delicious and easy dinner featuring tender meatballs made with ground chicken and ricotta, served with flavorful garlic orzo.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest fresh
  • 2 cloves garlic, minced
  • to taste Salt and pepper
For the orzo
  • 8 oz orzo pasta
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mixing and Shaping the Meatballs
  1. In a large mixing bowl, combine ground chicken, ricotta, egg, breadcrumbs, grated Parmesan cheese, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix until fully combined.
  2. Use your hands to shape the mixture into small meatballs, about 1-1.5 inches in diameter. Place them onto the prepared baking sheet.
Baking the Meatballs
  1. Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and lightly golden.
Cooking the Orzo
  1. While the meatballs are baking, cook the orzo according to package instructions in boiling salted water. Drain and set aside.
Serving
  1. Once the meatballs are done, toss them gently with the cooked orzo and drizzle with olive oil. Garnish with fresh parsley.
  2. Serve warm and enjoy!

Notes

For substitutions, use cottage cheese for ricotta or ground turkey for ground chicken. Avoid over-mixing the meatball mixture to prevent tough meatballs.