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.
