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: European, Italian, Mediterranean
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; 1/2 tsp Kosher Salt; 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

Updated at: Tue, 28 May 2024 09:34:14 GMT

Ingredients

4 servings

Instructions

for the 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.

for the 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.

for the 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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