Description
A vibrant dish featuring Lemon Chicken Ricotta Meatballs served over garlic orzo, bringing together zesty lemon and creamy ricotta for an unforgettable meal.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup creamy ricotta cheese
- 1 egg
- 1/3 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- 1 cup orzo pasta
- 2 tablespoons olive oil (for orzo)
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan cheese, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl.
- Shape the mixture into 1 1/2-inch meatballs and place them on a parchment-lined baking sheet.
- Drizzle olive oil over the meatballs.
- Bake for 20-25 minutes, or until fully cooked and golden brown.
- Cook the orzo according to package instructions and drain.
- Heat olive oil in a large pan over medium heat and sauté minced garlic for 1-2 minutes.
- Toss the cooked orzo with the garlic oil, red pepper flakes, fresh lemon juice, and chopped parsley. Season with salt and pepper.
- Serve the meatballs on a bed of garlic orzo and garnish with fresh herbs.
Notes
For best results, avoid overmixing the meatball ingredients and ensure even sizing for uniform cooking. Taste-test the mixture to adjust seasoning before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg