Description
For the Meatballs
½ lb ground chicken
½ lb salmon fillet, finely chopped
½ cup ricotta cheese
¼ cup breadcrumbs
1 egg
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper
1½ cups chicken or vegetable broth
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, chopped salmon, ricotta, breadcrumbs, egg, dill, lemon zest, lemon juice, garlic, salt, and black pepper until well
combined.
Roll into 1-inch balls and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 15–18 minutes or until golden and cooked through.
Meanwhile, cook the orzo: Melt butter in a skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
Stir in orzo and toast for 1 minute. Add broth, bring to a simmer, and cook until orzo is tender and liquid is mostly absorbed (about 10 minutes).
Stir in Parmesan cheese, parsley, salt, and black pepper.
Serve the garlic orzo topped with salmon & chicken meatballs. Garnish with extra dill and lemon zest.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
