Lemon Chicken Ricotta Meatballs
These fluffy and flavorful lemon chicken ricotta meatballs are incredibly easy to make and perfect for a weeknight dinner. They're tender, juicy, and packed with bright citrusy notes, complemented by a creamy ricotta cheese base. Served over garlicky orzo, this is a complete meal that's both satisfying and delicious.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Meatballs
- 1.5 pounds ground chicken
- 0.5 cup ricotta cheese
- 0.5 cup panko breadcrumbs
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh lemon zest
- 2 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the Garlic Orzo
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2.5 cups chicken broth
- 1 tablespoon butter
- 0.25 cup fresh Parmesan cheese grated, for serving
- 2 tablespoons fresh lemon juice
- 0.1 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- In a large bowl, gently combine the ground chicken, ricotta cheese, panko breadcrumbs, egg, Parmesan cheese, lemon zest, minced garlic, chopped parsley, salt, and pepper. Do not overmix.
- Roll the mixture into approximately 1.5-inch meatballs. You should get about 16-20 meatballs.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in a single layer (you may need to do this in batches) and sear them for about 2-3 minutes per side, until browned.
- Remove the meatballs from the skillet and set them aside. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the orzo pasta to the skillet and toast for about 1-2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer. Return the seared meatballs to the skillet, nestling them into the orzo and broth mixture.
- Cover the skillet and transfer it to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the meatballs are cooked through and the orzo is tender.
- Once out of the oven, stir in the fresh lemon juice. Garnish with grated Parmesan cheese and chopped fresh parsley before serving.
Notes
For a spicier kick, you can add a pinch of red pepper flakes to the meatball mixture. If you don't have fresh parsley, dried parsley can be used, but use about one-third of the amount.