Ingredients

Lemon Chicken Ricotta Meatballs

1 lb ground chicken

½ cup ricotta cheese

¼ cup grated Parmesan

¼ cup breadcrumbs

Zest of 1 lemon

2 tbsp fresh parsley, chopped

1 clove garlic, minced

Salt and pepper, to taste

1 tbsp olive oil (for cooking)

Garlic Orzo

1 cup orzo pasta

2 tbsp butter

2 cloves garlic, minced

1 ½ cups chicken broth

¼ cup grated Parmesan

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions

Make the Meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, lemon zest, parsley, garlic, salt, and pepper. Mix until just combined, then roll into small meatballs.

Cook the Meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown and cooked through, about 8-10 minutes. Remove from skillet and set aside.

Prepare the Garlic Orzo: In the same skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add orzo and stir to coat, then pour in chicken broth.

Simmer the Orzo: Bring to a simmer, cover, and cook until orzo is tender and most of the liquid is absorbed, about 8-10 minutes. Stir in Parmesan until creamy.