Description
Succulent Lemon Chicken Ricotta Meatballs dance with creamy garlic orzo, creating Mediterranean magic on your plate. Zesty citrus notes and herb-infused protein promise a delightful culinary escape that transports you straight to coastal Italian kitchens.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground chicken
- 1/2 cup (120 grams) ricotta cheese
- 1 large egg
Binding and Flavor Enhancers:
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
Seasoning and Aromatics:
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the oven environment by adjusting the temperature to 375°F (190°C) to ensure optimal cooking conditions.
- Create a harmonious blend of ground chicken, ricotta, egg, breadcrumbs, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper in a spacious mixing vessel, thoroughly integrating all components until a uniform consistency emerges.
- Craft compact, spherical meatballs approximately 1-inch in diameter, positioning them strategically on a parchment-lined baking surface.
- Activate a large skillet with olive oil over medium thermal intensity, carefully rotating the meatballs to achieve a golden-brown exterior across all surfaces, approximately 5 minutes.
- Transition the meatballs into the preheated oven, allowing them to roast for 15-20 minutes until completely cooked through, verifying internal temperature and texture.
- Simultaneously prepare the orzo according to manufacturer’s guidelines, draining excess liquid and reserving the pasta for subsequent stages.
- Utilize the identical skillet from meatball preparation, introducing additional olive oil and minced garlic, sautéing until aromatic and translucent.
- Incorporate chicken broth, creating a gentle simmer, then fold in the cooked orzo, fresh parsley, lemon juice, salt, and pepper, ensuring thorough distribution of flavors.
- Present the succulent meatballs atop the fragrant garlic orzo, optionally embellishing with additional parsley or Parmesan to elevate the visual and gustatory experience.
Notes
- Ensure meatballs are uniform in size for even cooking, using a small ice cream scoop or tablespoon helps create consistent portions.
- Swap ground chicken with turkey or lean beef for variation, maintaining similar moisture levels with ricotta cheese.
- Pat chicken dry before mixing to prevent excess moisture, which can make meatballs soggy and difficult to form.
- For gluten-free option, replace breadcrumbs with almond flour or gluten-free panko crumbs, keeping the same binding properties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg