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Lemon Chicken Ricotta Meatballs with Garlic Orzo

A delightful blend of juicy ground chicken and creamy ricotta meatballs, infused with fresh lemon and served atop garlic orzo. This dish is both light and flavorful, perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken Tender and juicy, offering a mild canvas for flavors.
  • 1/2 cup ricotta cheese Creamy and luscious, adding moisture and richness.
  • 1 egg Acts as a binder, bringing the mixture together with succulence.
  • 1/3 cup breadcrumbs Light and crispy, providing texture and depth.
  • 2 tbsp Parmesan cheese (grated) Nutty and savory, amplifying the umami taste.
  • 1 tbsp lemon zest Bright and aromatic, infusing the dish with fresh citrus notes.
  • 1 tbsp lemon juice A splash of acidity that balances the richness.
  • 2 cloves garlic, minced Pungent and aromatic, elevating the dish with its warmth.
  • 1 tsp dried oregano Earthy and herbaceous, pointing to Mediterranean roots.
  • Salt and pepper, to taste Essential seasonings that enhance all the flavors.
  • Olive oil for cooking Rich and fruity, essential for sautéing and roasting.
For the Garlic Orzo
  • 1 cup orzo pasta Small and pasta-like, excellent for soaking up flavors.
  • 2 tbsp olive oil for the orzo Adds a hint of richness and keeps the pasta from sticking.
  • 2 cloves garlic, minced (for the orzo) Fragrant and savory, adding a layer of depth.
  • 1/4 tsp red pepper flakes (optional) A touch of heat for those who crave spice.
  • 1 tbsp lemon juice (for the orzo) Brightens the dish, echoing the lemon in the meatballs.
  • 2 tbsp fresh parsley, chopped Fresh and vibrant, adding color and a burst of flavor.
  • Salt and pepper, to taste (for the orzo) To ensure that each component shines.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan cheese, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Mix gently to avoid overworking.
  3. Form the mixture into meatballs about 1 1/2 inches in size and place them on a lined baking sheet. Drizzle with olive oil.
Cooking
  1. Slide the meatballs into the oven and bake for 20-25 minutes until golden brown and cooked through.
  2. Meanwhile, cook the orzo pasta according to package instructions, then drain.
  3. In a large frying pan, heat 2 tbsp of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Add the cooked orzo to the pan, stirring to incorporate. Mix in red pepper flakes, lemon juice, parsley, salt, and pepper. Toss until well combined and heated through.
  5. Serve the lemon chicken ricotta meatballs atop a bed of garlic orzo.

Notes

To enhance your cooking experience, avoid overworking the meatball mixture to ensure a tender bite. Always preheat your oven for even cooking.