Smoky Chicken Ricotta Meatballs with Garlic Orzo

First of all, thank you so much for stopping by! 🧡 I’m genuinely thrilled to share this flavorful and comforting recipe with you. Whether you’re looking for a new family favorite or a cozy dinner with a twist, this one’s sure to impress!

Let’s dive into these Smoky Chicken Ricotta Meatballs with Garlic Orzo — a creamy, smoky, and ultra-satisfying dish that comes together in under an hour!

Overview of Smoky Chicken Ricotta Meatballs with Garlic Orzo

Smoky, juicy, and tender, these chicken meatballs are made extra special thanks to the addition of ricotta cheese, which keeps them perfectly moist. Paired with garlicky orzo that soaks up every last bit of flavor, this meal feels like a warm hug on a plate. 💛

Reasons to Love This Recipe:

• Protein-packed and comforting
• Quick and easy for busy weeknights
• Crowd-pleaser for all ages
• Versatile enough to pair with many sides or sauces

What Does It Taste Like?

Imagine smoky, juicy bites of chicken with creamy ricotta folded inside, all balanced by a tender bed of buttery garlic orzo. The smoked paprika in the meatballs adds a delightful depth, while the garlic-infused orzo keeps every bite comforting and bright.

Health Benefits

• Lean ground chicken provides high-quality protein
• Ricotta adds calcium and creaminess without heavy fat
• Garlic supports immune health
• Fresh parsley adds a dose of antioxidants

Ingredients List

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Garlic Orzo:

• 2 cups orzo pasta
• 4 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Necessary Tools for Preparation

• Large mixing bowl
• Measuring cups and spoons
• Large skillet or sauté pan
• Medium saucepan
• Wooden spoon or spatula
• Slotted spoon or tongs

Possible Ingredient Additions and Substitutions

Additions:

• Add grated parmesan to the meatballs for extra umami
• Toss some spinach into the orzo while cooking for added greens
• Add a splash of lemon juice to brighten the dish

Substitutions:

• Swap ground chicken with ground turkey for a similar texture
• Use gluten-free breadcrumbs and orzo for a GF version
• Replace fresh parsley with fresh basil or thyme for a twist

How to Make Smoky Chicken Ricotta Meatballs with Garlic Orzo

Step-by-Step Instructions:

1. Make the Meatball Mixture: In a large mixing bowl, combine ground chicken, ricotta, breadcrumbs, egg, parsley, smoked paprika, garlic powder, salt, and black pepper. Mix until fully combined.
2. Form Meatballs: Using your hands or a scoop, form 16-18 meatballs, roughly 1.5 inches in diameter.
3. Cook the Meatballs: Heat a large skillet over medium-high heat. Spray with cooking spray or lightly drizzle olive oil. Cook the meatballs for 4-5 minutes per side, turning gently. Ensure they’re cooked through to an internal temperature of 165°F.
4. Prepare the Garlic Orzo: In a medium saucepan, heat olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
5. Cook the Orzo: Add the orzo and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Stir occasionally until the liquid is absorbed.
6. Finish and Serve: Stir in fresh parsley, salt, and pepper into the orzo. Plate with hot meatballs over the garlic orzo. Garnish with extra parsley if desired.

What to Serve with This Recipe

• Roasted green beans or asparagus
• A crisp garden salad with lemon vinaigrette
• Garlic bread or herbed focaccia
• Steamed broccoli or sautéed zucchini

Tips for Making the Meatballs

• Don’t overmix the meatball mixture — it can make the texture tough.
• Use a small cookie scoop for even meatballs.
• Brown them well to lock in flavor and texture.
• If cooking in batches, wipe the skillet between rounds to avoid burning residue.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze uncooked meatballs on a baking sheet, then transfer to a zip-top bag for up to 3 months. Thaw before cooking.
• Reheating: Gently reheat in a skillet with a splash of broth or in the microwave.

General Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories per Serving: ~380

Nutritional Information (Approx. per serving)

• Calories: 380
• Protein: 26g
• Fat: 18g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 1g

Frequently Asked Questions (FAQ)

Can I bake the meatballs instead?

Yes! Bake at 400°F for 18-20 minutes, flipping halfway through, until golden and cooked to 165°F.

Is it okay to use pre-cooked orzo?

You can, but cooking the orzo in broth gives it much more flavor.

Can I make this dairy-free?

Yes, use dairy-free ricotta and skip the cheese garnish.

What if I don’t have smoked paprika?

You can use regular paprika, though the smoky flavor will be less pronounced.

Is this recipe kid-friendly?

Definitely! The soft texture and familiar flavors make it a hit with little ones.

Conclusion

These Smoky Chicken Ricotta Meatballs with Garlic Orzo are everything you want in a cozy, flavorful dinner — creamy, smoky, and absolutely comforting. I promised you versatile, and here’s proof! Whether you’re cooking for guests or a casual weeknight, this one’s bound to be a favorite. 😋

Want more cozy pasta vibes? You’ll love these recipes too:

• Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
• Goat Cheese Cranberry Rigatoni Salad
• Spinach Basil Pesto Recipe – Healthy, Flavorful and Easy to Make

Interactive Elements

Tried this recipe? I’d love to see it! 💬 Leave a review below and tag your beautiful creations on Pinterest so we can celebrate your kitchen wins together! 📸🍴

Print