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Lemon Ricotta Meatballs with Orzo
Lemon Ricotta Meatballs with Orzo
This Italian-inspired dish is to die for. The chicken meatballs contain whipped ricotta and lemon zest, giving them a creamy tanginess. After they are browned, orzo pasta is simmered in chicken stock. Then heavy cream, butter, and lemon juice is stirred in; finished with shredded parmesan and freshly chopped parsley. It tastes so good, you’d think grandma made it.
Ingredients
- 1/4 cup flour
- olive oil
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg beaten
- 2 tbsp parsley chopped
- 2 garlic cloves minced
- 1 lemon zested
- salt and pepper to taste
Pasta
- 1/2 cup shallots chopped
- 4 garlic cloves minced
- 1 cup orzo
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp lemon juice
- shredded parmesan for garnish
- parsley for garnish
Instructions
- Mix together all of the meatball ingredients.
- Form into 1” meatballs.
- Lightly coat the meatballs in flour.
- Heat up an 1/8” of olive oil in a large saucepan over medium heat. Add in the meatballs.
- Brown for 10-12 minutes total on all sides. Remove from the pan.
- Add in the shallots. Cook for 5 minutes.
- Add in the garlic. Cook for 1 minute.
- Pour in the chicken stock. Bring to a simmer.
- Stir in the orzo. Cook until al dente; about 8 -10 minutes.
- Stir in the heavy cream, butter, and lemon juice. Season with salt and pepper.
- Add in the meatballs and cook for 2 minutes.
Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
Homemade Buttermilk Pancakes
Homemade Buttermilk Pancakes
While there’s nothing wrong with buying premade mix, especially when your in a hurry, nothing beats made from scratch pancakes. Outside the buttermilk, most people have the ingredients in their fridge and pantry already. These take about 5 minutes to make the batter and 4-5 minutes each to make a fairly large pancake.
Ingredients
- vegetable oil for cooking
- maple syrup for serving
- butter
Dry Ingredients
- 2 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 1/4 cup buttermilk
- 2 large eggs beaten
- 1 tsp vanilla extract
Instructions
- Mix together all of the dry ingredients.
- In a separate bowl, mix together the wet ingredients.
- Stir the wet ingredients into the dry ingredients.
- Heat up 1 tbsp of cooking oil on a griddle or nonstick skillet over medium heat per pancake. Ladle a 1/2 cup of pancake batter onto the griddle.
- Once air bubbles form and pop on top of the pancake and the bottom is golden brown, flip; about 2-3 minutes.
- Cook for 1-2 more minutes.
- Serve with butter and real maple syrup.
