Description
These Lemon Chicken Ricotta Meatballs are tender, zesty, and full of flavor, paired with creamy garlic herb orzo for a comforting and refreshing dinner.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for searing)
For the Garlic Orzo:
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ½ cup heavy cream (optional for creaminess)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, egg, breadcrumbs, garlic, lemon zest, lemon juice, parsley, onion powder, oregano, salt, and pepper. Mix until just combined.
- Form mixture into meatballs.
- Heat olive oil in a skillet over medium heat. Sear meatballs until golden on all sides (about 6–8 minutes). Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Add orzo and toast for 1–2 minutes.
- Pour in chicken broth, bring to a simmer, and cook until orzo is tender and liquid is mostly absorbed (about 10 minutes).
- Stir in Parmesan, cream (if using), parsley, salt, and pepper.
- Return meatballs to the skillet, nestling them into the orzo. Simmer gently until meatballs are cooked through (internal temp 165°F).
- Serve warm with extra parsley and lemon wedges if desired.
Notes
- You can substitute ground turkey for chicken.
- Skip the cream for a lighter version.
- Leftovers store well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American