Description
Tender baked meatballs made with creamy ricotta and zesty lemon, served over a fresh orzo salad for a bright and flavorful meal perfect for any occasion.
Ingredients
Scale
- 1 lb ground chicken or turkey
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, lemon zest, lemon juice, breadcrumbs, salt, and pepper. Mix gently until combined.
- Form mixture into small meatballs and place on the prepared baking sheet.
- Bake for 18-20 minutes or until meatballs are cooked through and golden.
- Meanwhile, cook orzo according to package instructions, drain, and let cool slightly.
- In a large bowl, toss cooked orzo with cherry tomatoes, cucumber, red onion, olive oil, parsley, salt, and pepper.
- Serve baked ricotta lemon meatballs over the fresh orzo salad and drizzle with extra lemon juice if desired.
Notes
- Use ground turkey or chicken for a leaner option.
- You can make the meatballs ahead and freeze them for up to 3 months.
- Top with extra Parmesan cheese for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: baked ricotta meatballs, lemon meatballs, orzo salad, Mediterranean dinner, healthy meatball recipe