Lemon Chicken Ricotta Meatballs with Garlic Orzo
Lemon Chicken Ricotta Meatballs with Garlic Orzo combines zesty flavors and creamy textures to create a delightful dish that transports you to the Mediterranean. Juicy chicken meatballs infused with fresh lemon zest and ricotta cheese are served over tender orzo pasta tossed in a rich garlic cream sauce. Perfect for family dinners or entertaining guests, this recipe promises a satisfying meal that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup whole milk ricotta cheese
- 1/4 cup fresh parsley, chopped
- Zest of 2 lemons
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/4 cup heavy cream
Instructions
- 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, combine ground chicken, ricotta cheese, garlic, lemon zest, parsley, salt, and pepper. Mix until well blended.
- 3. Shape the mixture into meatballs about one inch in diameter and place them on the prepared baking sheet.
- 4. Bake for approximately 25 minutes or until golden brown and fully cooked (internal temperature of at least 165°F / 74°C).
- 5. Meanwhile, cook the orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- 6. In a skillet over medium heat, combine chicken broth and heavy cream; stir in minced garlic and cook for about five minutes until slightly thickened. Toss in the cooked orzo.
- 7. Serve the baked meatballs on top of the creamy garlic orzo.
Nutrition
- Serving Size: Approximately 2 meatballs with orzo (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg