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Lemon Chicken Ricotta Meatballs with Garlic Orzo

Irresistible Lemon Chicken Ricotta Meatballs with Garlic Orzo – Ready in 35 Minutes!


  • Author: Lisa
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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