Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
Zest of 1 lemon
1 tbsp lemon juice
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina (or orzo)
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions:
In a large bowl, mix together ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, garlic powder, oregano, salt, and black pepper.
Shape into small meatballs.
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes per side until golden brown. Cover and cook for an additional 5 minutes, or
until fully cooked. Set aside.
In a separate pan, melt butter over medium heat and sauté the minced garlic for 1 minute.
Add the pastina and stir to coat in butter. Pour in the chicken broth, bring to a simmer, and cook for about 5-7 minutes until the pastina is tender.
Stir in Parmesan cheese and season with salt and black pepper. Remove from heat and garnish with fresh parsley.
Serve the meatballs over the warm garlic pastina and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
