Description
A delicious and comforting Italian-inspired meal featuring tender, baked meatballs made with ground chicken, ricotta cheese, and lemon zest. They are served over a light and creamy orzo pasta salad, often with a hint of lemon and fresh herbs.
Ingredients
Scale
- For the Ricotta Lemon Meatballs:
- 1 lb ground chicken (or turkey)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1–2 cloves garlic, minced
- 1 tbsp fresh lemon zest
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Orzo Salad:
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1 cup fresh baby spinach, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- In a large bowl, gently combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, lemon zest, parsley, salt, and pepper. Do not overmix.
- Roll the mixture into 1-inch meatballs and place them in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until the meatballs are cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C).
- While the meatballs are baking, prepare the orzo salad. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the dry orzo pasta and stir to coat. Pour in the chicken or vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the orzo is al dente.
- Remove the pan from the heat. Stir in the lemon juice, grated Parmesan, and chopped spinach (if using) until the spinach wilts. Season with salt and pepper.
- To serve, spoon a portion of the warm orzo salad onto a plate and top with the baked ricotta lemon meatballs.
Notes
- Use whole milk ricotta for a creamier, moister meatball.
- Do not overmix the meatball mixture, as this can lead to a tough texture.
- You can prepare the meatballs ahead of time and store them in the refrigerator for up to a day before baking.
- For a vegetarian version, substitute a plant-based ground meat alternative.
- Fresh herbs are key to this recipe’s flavor, so use fresh parsley and lemon zest for the best result.
Nutrition
- Serving Size: Approximately 1/4 of recipe
- Calories: Approximately 550-650 calories
- Sugar: Approximately 5g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 25-35g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 2-4g
- Protein: Approximately 40-50g
- Cholesterol: Approximately 120-150mg
Keywords: meatballs, ricotta, lemon, orzo, pasta, chicken, Italian, comfort food, baked