Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- In a large bowl, mix ground chicken, ricotta, breadcrumbs, egg, lemon zest, garlic powder, onion powder, salt, and pepper until just combined.
- Form the mixture into 18-20 uniform meatballs.
- Heat olive oil in a skillet over medium-high heat and cook the meatballs for 8-10 minutes until golden brown. Remove and set aside.
- In a pot, heat olive oil and sauté minced garlic for 1 minute. Add orzo and stir to coat. Pour in chicken broth, simmer on low until absorbed (about 10-12 minutes).
- Stir in butter and lemon juice to the cooked orzo.
- Serve the meatballs over the garlic orzo, garnished with parsley.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs with garlic orzo (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg