Lemon Chicken Ricotta Meatballs
These Lemon Chicken Ricotta Meatballs are tender and flavorful, perfect for a weeknight meal. Served with garlic orzo, they're a crowd-pleaser!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds Ground Chicken
- 1 cup Ricotta Cheese
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Breadcrumbs
- 2 cloves Garlic minced
- 1 tablespoon Lemon Zest
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 pound Orzo Pasta
- 2 cloves Garlic minced for orzo
- 4 cups Chicken Broth
- 0.25 cup Lemon Juice
- 0.25 cup Fresh Parsley chopped, for garnish
Instructions
Preparation Steps
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, lemon zest, oregano, salt, and pepper.
- Gently mix with your hands until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat.
- Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add the orzo, minced garlic, and chicken broth. Bring to a boil, then reduce heat and simmer until orzo is cooked and liquid is absorbed, about 10-12 minutes.
- Stir in the lemon juice.
- Return the meatballs to the skillet and heat through.
- Garnish with fresh parsley and serve immediately.
Notes
Serve with a side of crusty bread for dipping in the delicious sauce!