Description
For the Meatballs:
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 egg
1 garlic clove, minced
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Herb Orzo:
1 cup orzo pasta
1 tbsp butter
2 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 cup grated Parmesan cheese
1/2 cup chicken broth
1 tbsp fresh lemon juice
Salt and black pepper to taste
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, Parmesan, panko, egg, garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Mix until just
combined.
Roll into 1-inch meatballs and place on the baking sheet.
Bake for 18-20 minutes until golden brown and cooked through.
While the meatballs bake, cook orzo according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
Stir in cooked orzo, basil, parsley, Parmesan, chicken broth, lemon juice, salt, and black pepper. Mix until well combined.
Serve the meatballs over the garlic herb orzo. Garnish with extra Parmesan and fresh herbs if desired.
Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 450 per serving Servings: 4 servings
