Description
These Lemon Chicken Ricotta Meatballs with Garlic Orzo are juicy, tender, and packed with zesty lemon, creamy ricotta, and Parmesan. Served over a garlicky, buttery orzo, this one-pan meal is both easy and elegant—perfect for weeknights or special occasions!
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for cooking)
For the Garlic Orzo:
- 1 cup orzo pasta
- 1 ½ cups chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and black pepper. Mix until just combined.
- Shape the Meatballs: Roll the mixture into 1-inch meatballs and set them on a plate.
- Cook the Meatballs: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the meatballs for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Transfer to a plate.
- Prepare the Garlic Orzo: In the same skillet, heat 1 tbsp olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
- Simmer the Orzo: Stir in the orzo to coat it in the garlic oil, then add chicken broth. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally, until the orzo is tender.
- Finish the Dish: Stir in Parmesan cheese and fresh parsley. Return the meatballs to the skillet and heat through.
- Serve & Enjoy: Garnish with extra parsley and serve with lemon wedges.
Notes
- Make-Ahead: The meatballs can be prepped and stored in the fridge for up to 24 hours before cooking.
- Baking Option: Bake meatballs at 400°F (200°C) for 18-20 minutes instead of pan-frying.
- Storage: Leftovers can be refrigerated for 4 days or frozen for up to 3 months.
- Reheating: Warm on the stovetop with a splash of broth or microwave in 30-second intervals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean, Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: ~420 kcal
- Sugar: ~2g
- Sodium: ~480mg
- Fat: ~14g
- Saturated Fat: ~4g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~2g
- Protein: ~35g
- Cholesterol: ~115mg
Keywords: Lemon chicken meatballs, ricotta meatballs, garlic orzo, one-pan meal, easy chicken recipes