Description
Tender chicken meatballs with ricotta and lemon zest, served over a creamy garlic orzo for a comforting and flavorful meal.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, half the minced garlic, lemon zest, Parmesan, parsley, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs. Heat 1 tbsp olive oil in a large skillet over medium heat and cook meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Cook for 1 minute until fragrant. Add orzo and toast for 2 minutes. Pour in chicken broth and lemon juice, bring to a simmer, and cook until orzo is tender and liquid is absorbed, about 10 minutes.
- Return meatballs to the skillet, stir gently to combine, and heat through. Garnish with additional parsley and lemon zest before serving.
Notes
You can customize the seasonings to taste.