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If you’re searching for a meal that strikes the perfect balance between zesty, creamy, and comforting, look no further! These Lemon Chicken Ricotta Meatballs with Garlic Orzo are a weeknight game-changer—light yet flavorful, with a citrusy punch from lemon and the hearty comfort of garlic-infused orzo. Trust me, once you try these, they’ll make their way into your regular recipe rotation!
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What Makes This Recipe Irresistible
This recipe is all about bold flavors and simplicity. The tender chicken meatballs are infused with creamy ricotta, tangy lemon, and just the right amount of garlic. Pair that with silky orzo coated in a garlic-lemon sauce, and you’ve got a dish that’s as satisfying as it is impressive.
Reasons to Love This Recipe:
- Bursting with Flavor: Lemon zest and juice bring a fresh, vibrant tang that’s balanced by the creamy ricotta.
- Comforting yet Light: It’s hearty enough to be a comfort meal but light enough to enjoy year-round.
- Quick and Easy: Ready in under 40 minutes with minimal prep.
- Customizable: You can swap ingredients to suit your preferences or dietary needs.
Ingredients You’ll Need
For the Meatballs:
- Ground Chicken (1 lb): Lean and mild, perfect for absorbing the zesty, creamy flavors.
- Ricotta Cheese (½ cup): Adds moisture and tenderness to the meatballs.
- Egg (1 large): Helps bind the ingredients together.
- Breadcrumbs (½ cup): Ensures the meatballs hold their shape.
- Parmesan Cheese (2 tbsp): A hint of nutty, salty flavor.
- Lemon Zest (1 tsp) & Lemon Juice (1 tbsp): Bright and citrusy!
- Garlic (1 clove, minced): A touch of savory depth.
- Salt & Pepper: To taste.
- Olive Oil (2 tbsp): For frying the meatballs.
For the Garlic Orzo:
- Orzo Pasta (1 cup): A pasta that resembles rice, perfect for soaking up sauces.
- Olive Oil (2 tbsp): Adds richness to the dish.
- Garlic (3 cloves, minced): The star of the sauce.
- Chicken Broth (1 cup): Builds a flavorful base for the orzo.
- Fresh Parsley (½ cup, chopped): Adds freshness and color.
- Lemon Juice (1 tbsp): Ties the dish together with a citrusy finish.
- Salt & Pepper: To taste.
Tools You’ll Need
- Large mixing bowl
- Baking sheet lined with parchment paper
- Large skillet
- Pot for cooking orzo
- Zester or grater
Let’s Make Lemon Chicken Ricotta Meatballs with Garlic Orzo
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, lemon zest, lemon juice, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Step 2: Shape and Brown the Meatballs
Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 5 minutes.
Step 3: Bake the Meatballs
Transfer the browned meatballs to the preheated oven at 375°F (190°C) and bake for 15–20 minutes, or until fully cooked through.
Step 4: Cook the Orzo
While the meatballs bake, cook the orzo according to package instructions. Drain and set aside.
Step 5: Prepare the Garlic Sauce
In the same skillet used for the meatballs, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in the chicken broth, bring to a simmer, and then stir in the cooked orzo, fresh parsley, lemon juice, salt, and pepper. Toss to combine.
Step 6: Serve and Enjoy!
Plate the garlic orzo and top it with the baked meatballs. Garnish with extra parsley or grated Parmesan if desired. Dig in and savor the flavors!
What to Serve with This Dish
This meal is satisfying on its own, but you can serve it alongside:
- A simple arugula salad with a lemon vinaigrette.
- Roasted vegetables like asparagus or broccoli.
- Crusty bread to soak up the garlicky sauce.
Tips for Perfect Meatballs and Orzo
- Don’t Overmix: When mixing the meatball ingredients, stop as soon as everything is combined to avoid tough meatballs.
- Use a Cookie Scoop: For evenly sized meatballs that cook uniformly.
- Save Time: Prep the meatballs ahead of time and freeze them for a quick weeknight dinner.
- For Creamier Orzo: Add a splash of heavy cream or a sprinkle of Parmesan while tossing the orzo in the skillet.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked meatballs separately from the orzo for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: Warm in a skillet with a splash of chicken broth to prevent drying out.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and absorbs the flavors beautifully.
Is there a gluten-free option?
Swap the breadcrumbs for gluten-free breadcrumbs and use gluten-free orzo or rice.
Can I make this ahead of time?
Yes! Prepare the meatballs and garlic orzo separately and store them in the fridge. Combine and reheat before serving.
Conclusion
This recipe is your ticket to a quick, delicious, and foolproof meal that will wow your family or dinner guests. The bright lemon, tender chicken, and aromatic garlic make every bite unforgettable.
Looking for more orzo recipes? Check these out:
Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Nutritional Information (Per Serving):
Calories: 330 | Protein: 18g | Carbohydrates: 22g | Fat: 20g | Fiber: 2g | Sodium: 450mg
Print
Lemon Chicken Ricotta Meatballs with Garlic Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Lemon Chicken Ricotta Meatballs with Garlic Orzo are a perfect blend of zesty, creamy, and comforting flavors. The tender meatballs, infused with ricotta and lemon, pair beautifully with the garlicky orzo for a satisfying, quick, and easy meal the whole family will love.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- 1 large egg
- ½ cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying)
For the Garlic Orzo:
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, Parmesan, lemon zest, lemon juice, minced garlic, salt, and pepper. Mix until evenly combined.
- Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5 minutes.
- Transfer the meatballs to the oven and bake for 15–20 minutes, or until fully cooked.
- Cook orzo according to package instructions, then drain and set aside.
- In the same skillet used for the meatballs, heat 2 tbsp olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in chicken broth and bring to a simmer. Add cooked orzo, fresh parsley, lemon juice, salt, and pepper. Toss to combine.
- Serve the meatballs over the garlic orzo and garnish with extra parsley or Parmesan, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze the meatballs and orzo separately for up to 3 months.
- Substitutions: Use ground turkey instead of chicken or gluten-free breadcrumbs and orzo for a gluten-free version.
- Additions: For a creamier orzo, stir in a splash of heavy cream or sprinkle Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and sautéing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg