Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto

Name: Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb Ground Chicken; 1 Egg; 1/2 cup Panko; 1/2 cup Parmesan Cheese (grated); 2 tbsp Olive Oil; 3/4 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Harissa Seasoning (optional; substitute with any seasoning of choice for extra flavor); 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper; 12 oz Whole Milk Ricotta; 1 clove Garlic; 1 tsp Lemon Zest; 1 tbsp Lemon Juice; 1 tsp Olive Oil; 1 tbsp Olive Oil; 1 Shallot (minced; I used a small shallot); 3 cloves Garlic (minced); 1/4 tsp Red Pepper Flakes (I used more but adjust to taste); 1 cup Orzo (uncooked); 2 cups Chicken Bone Broth (or chicken broth; add additional broth or water as needed); Salt & Pepper (to taste; you may not need salt since the broth is salty); 2 tsp Lemon Zest (additional to serve); 1/4 cup Parmesan Cheese (grated); 1 tbsp Lemon Juice (additional to serve); 1/4 cup Basil Pesto (to serve)

9 steps

Prep:20minCook:40min

Talk about a flavor-packed orzo dish! A bed of creamy whipped ricotta, lemony orzo pasta, chicken meatballs, and dollops of pesto all in one bowl.

Updated at: Mon, 25 Nov 2024 04:05:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories674.1 kcal (34%)

Total Fat39.5 g (56%)

Carbs36.3 g (14%)

Sugars3.5 g (4%)

Protein44.3 g (89%)

Sodium912.6 mg (46%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Chicken Meatballs

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with foil and a thin layer of oil or cooking spray.

Step 2

Mix all chicken meatball ingredients in a large bowl. I used my hands to get all ingredients well combined.

Step 3

Roll into about 24 meatballs and place on the prepared baking sheet so they are evenly spaced apart.

Step 4

Bake for about 30 minutes or until fully cooked and golden on the bottom. Set aside for serving.

Whipped Ricotta

Step 5

Add all ingredients to a food processor or blender and blend for about 1 minute or until light and smooth. Taste and adjust any ingredients as desired. Set aside for serving.

Lemon Orzo

Step 6

Heat olive oil over medium heat in a large high-rimmed sauté pan. Add shallots and garlic. Cook for 2 minutes, stirring often. Mix in the red pepper flakes and stir to combine. Add in the uncooked orzo and toast for 2 minutes, stirring often.

Step 7

Pour in the chicken broth, stir, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally so the orzo doesn't stick. Season to taste with salt and pepper. Pour in additional water or broth as needed if the liquid absorbs before the orzo is fully cooked. You want a little bit of liquid still in the pan when the orzo is fully cooked. This process can take about 15 minutes.

Step 8

Once the orzo is cooked, turn off the heat. Add the lemon zest and grated parmesan cheese. Stir until well combined. Finally, stir in the lemon juice.

Step 9

To serve, divide the whipped ricotta among shallow balls. Spread out the ricotta to form a layer on the bottom of the bowl. Spoon the lemon orzo in the center of the whipped ricotta. Place the chicken meatballs on top of the orzo. Finally, spoon some small dollops of basil pesto on top of the orzo as well. Serve with additional lemon juice and lemon zest as desired.

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