Lemon Chicken Ricotta Meatballs with Garlic Orzo
When it comes to creating simple, nourishing meals with organic ingredients, I love recipes that pack flavor while staying true to real, wholesome food. These Lemon Chicken Ricotta Meatballs with Garlic Orzo are light, bright, and packed with nourishing ingredients that support your health.
Using high-quality organic ingredients is key to making this meal both nutritious and delicious. I choose Organic Valley for their grass-fed dairy, Paleo Powder for a clean breadcrumb alternative, Jovial for their organic grain-free orzo, and Kettle & Fire for a nutrient-dense bone broth.
This meal is comforting yet fresh, perfect for a cozy dinner that doesn’t feel heavy. Let’s get cooking!
Why This Recipe is Good for You
- Organic Chicken → A lean protein packed with essential nutrients and amino acids.
- Ricotta & Parmesan → High-quality dairy supports gut health and provides calcium.
- Lemon Zest → Boosts flavor and provides antioxidants.
- Bone Broth (Kettle & Fire) → Supports immune health, gut healing, and joint health.
- Garlic → A natural anti-inflammatory and immune booster.
Lemon Chicken Ricotta Meatballs with Garlic Orzo
Ingredients
For the Meatballs
- 1 lb Organic Ground Chicken
- 1/2 cup Organic Valley Ricotta Cheese
- 1/4 cup Organic Valley Grated Parmesan Cheese
- 1/4 cup Paleo Powder Breadcrumbs
- 1 Lemon (zest)
- 1 tsp Garlic Powder, Salt, Pepper
- 1 Organic Pasture Raised Egg
For the Garlic Orzo
- 1 cup Jovial Orzo Pasta
- 2 tbsp Extra Virgin Olive Oil or Avocado Oil
- 3 cloves Garlic
- 2 cups Kettle & Fire Chicken Broth
- Parsley (chopped)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, lemon zest, garlic powder, salt, pepper, and egg. Mix until well combined.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- While the meatballs cook, heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Stir in the orzo, toasting lightly for about 2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 10-15 minutes, stirring occasionally, until the orzo is tender and the liquid is fully absorbed.
- Fluff the orzo with a fork and garnish with fresh parsley.
- Serve the meatballs over the garlic orzo and enjoy!