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Golden Lemon-Thyme Ricotta Meatballs with Buttered Orzo
Golden Lemon-Thyme Ricotta Meatballs with Buttered Orzo
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
480
kcalTender, melt-in-your-mouth chicken meatballs infused with fresh thyme and creamy ricotta, served over a bed of garlic-buttered orzo. A bright, comforting dinner that balances citrus zest with savory richness.
Ingredients
1 lb (450g) ground chicken
1/2 cup whole milk ricotta cheese
1/3 cup panko breadcrumbs
1 large egg
1 tbsp fresh thyme leaves, chopped
1 tsp lemon zest
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for frying)
1 1/2 cups dried orzo pasta
2 tbsp unsalted butter
1/2 cup chicken broth
1 tbsp fresh lemon juice
2 tbsp grated Parmesan cheese
Fresh parsley (for garnish)
Directions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, ricotta, panko breadcrumbs, egg, chopped thyme, lemon zest, minced garlic, salt, and pepper. Mix gently with your hands just until combined—do not overmix, or the meatballs will be tough.
- Shape the Meatballs: Scoop the mixture and roll into 12–14 medium-sized meatballs. If the mixture is sticky, wet your hands slightly with water.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Cook for about 8–10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 165°F/74°C). Transfer meatballs to a plate and set aside.
- Cook the Orzo: While the meatballs are cooking, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–9 minutes) until al dente. Reserve 1/4 cup of the pasta water, then drain.
- Make the Sauce: In the same skillet used for the meatballs, melt the butter over medium heat. Scrape up any browned bits from the bottom. Pour in the chicken broth and simmer for 2 minutes to reduce slightly. Stir in the lemon juice and the reserved pasta water.
- Combine and Serve: Add the drained orzo to the skillet and toss to coat in the lemon-butter sauce. Stir in the Parmesan cheese. Nestle the meatballs back into the pasta to warm through for 1 minute.
- Garnish: Serve hot, garnished with fresh parsley and extra lemon zest if desired.
