Description
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup breadcrumbs
1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine ground chicken, ricotta cheese, breadcrumbs, egg, lemon zest, lemon juice, garlic powder, salt, and black pepper. Mix until just combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 2-3 minutes on each side until golden. Transfer the meatballs
to the baking sheet.
Bake the meatballs in the oven for 10-12 minutes, or until cooked through.
Meanwhile, cook the orzo according to package instructions, then drain and set aside.
In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked orzo to the skillet, stirring to combine with the garlic and oil. Season with salt, black pepper, fresh parsley, and lemon juice.
Serve the lemon chicken ricotta meatballs on top of the garlic orzo and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 380 kcal per serving
Servings: 4
