Lemon Chicken Ricotta Meatballs with Garlic Orzo – Comfort Food with a Fresh Twist

These juicy lemon chicken ricotta meatballs over creamy garlic orzo are the ultimate comfort dish. Baked, zesty, and full of flavor — perfect for family dinners or special occasions.

🍋 A Refreshing Take on Classic Comfort

When comfort food meets fresh Mediterranean flavors, magic happens — and that’s exactly what you get with these Lemon Chicken Ricotta Meatballs with Garlic Orzo. Juicy, baked meatballs loaded with parmesan, garlic, and lemon, served over rich, creamy garlic orzo, with a silky whipped ricotta base? It’s the kind of dish that warms your soul and brightens your plate.

This dish is an all-in-one masterpiece — protein-packed, cozy, and light enough to enjoy year-round. It’s ideal for a dinner party or meal-prep power move!

🍽️ Why You’ll Love This Dish

• ✅ Juicy baked meatballs with a touch of lemon and creamy ricotta

• 🧄 Garlicky orzo full of flavor and silky smooth

• ⏱️ Quick & satisfying: Ready in 45 minutes

• 🧑‍🍳 Fancy enough for guests, easy enough for weeknights

🇮🇹 A Dish Inspired by Italian Classics

This dish brings together Italian staples in a modern, comforting way. Ricotta, traditionally made from whey, has long been used in savory dishes like lasagna or stuffed shells — but here, it gets whipped into a silky cloud to complement tender chicken meatballs. Lemon and garlic are two cornerstones of Mediterranean cuisine, adding brightness and balance to the creamy textures.

Orzo, the rice-shaped pasta, is a pantry favorite in both Italian and Greek kitchens. In this dish, it acts as the perfect creamy base for soaking up all the flavor.

🛒 Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken

• 1 egg

• ½ cup panko breadcrumbs

• ½ cup grated parmesan cheese

• 2 tbsp olive oil

• ¾ tsp garlic powder

• ½ tsp onion powder

• ½ tsp harissa seasoning (optional)

• ½ tsp kosher salt

• ¼ tsp black pepper

For the Whipped Ricotta:

• 12 oz whole milk ricotta

• 1 clove garlic

• 1 tsp lemon zest

• 1 tbsp lemon juice

• ½ tsp kosher salt

• 1 tsp olive oil

For the Garlic Lemon Orzo:

• 1 tbsp olive oil

• 1 shallot, minced

• 3 cloves garlic, minced

• ¼ tsp red pepper flakes

• 1 cup orzo pasta

• 2 cups chicken bone broth

• Kosher salt & pepper, to taste

• 2 tsp lemon zest

• ¼ cup grated parmesan

• 1 tbsp lemon juice

• ¼ cup basil pesto (to serve)

🔪 Instructions

🧆 Chicken Meatballs:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly grease.

2. In a bowl, mix chicken, egg, breadcrumbs, parmesan, olive oil, garlic powder, onion powder, harissa, salt, and pepper.

3. Form into 24 meatballs (1–1.5 inches wide).

4. Bake for 30 minutes, until golden and cooked through. Set aside.

🧄 Whipped Ricotta:

1. Add ricotta, garlic, lemon zest, lemon juice, salt, and olive oil to a food processor.

2. Blend for about 1 minute, until smooth and creamy. Set aside.

🍝 Garlic Lemon Orzo:

1. Heat olive oil in a sauté pan over medium.

2. Sauté shallot and garlic for 2 minutes until fragrant. Add red pepper flakes.

3. Add orzo and toast for 2 minutes, stirring constantly.

4. Pour in broth and bring to boil. Reduce to simmer and cook ~15 minutes, stirring occasionally.

5. Stir in lemon zest, parmesan, and lemon juice. Adjust seasoning.

🍽️ To Serve:

1. Spread whipped ricotta on the bottom of each shallow bowl.

2. Top with a scoop of lemon garlic orzo.

3. Place 4–6 meatballs on top.

4. Drizzle with basil pesto and garnish with extra lemon zest and herbs.

💡 Pro Tips for Success

• Don’t overbake your meatballs — check for doneness at 25 minutes.

• Toast the orzo before adding broth to enhance flavor and prevent mushiness.

• Blend ricotta just until smooth — overmixing makes it runny.

• Let the dish rest before serving — helps the flavors settle and orzo thicken.

• Add a squeeze of lemon right before serving for extra brightness!

🍷 Pairing & Side Dishes