Lemon Chicken Ricotta Meatballs
A bright and zesty lemon chicken ricotta meatball dish served over garlic lemony orzo with fresh herbs.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 0.5 cup ricotta cheese
- 0.25 cup grated parmesan cheese
- 1 count egg
- 0.5 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1.5 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, parmesan, egg, breadcrumbs, minced garlic, parsley, lemon zest, lemon juice, salt, and pepper until just combined.
- Roll into 1.5 inch meatballs and place on the prepared baking sheet. Drizzle or spray with a little olive oil to help browning.
- Heat a large skillet over medium-high heat with a small amount of olive oil. Brown meatballs on all sides, about 2-3 minutes total per batch.
- Transfer the browned meatballs to a baking sheet and bake for 8-12 minutes until cooked through.
- Meanwhile, cook orzo according to package directions. Toss with a little olive oil and lemon juice, then stir in chopped parsley. Serve meatballs over the lemon orzo.
Notes
Make ahead: refrigerate the meatballs up to 24 hours before baking. Reheat gently to avoid drying out. Garnish with extra lemon zest and parsley for a fresh finish.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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