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Baked Ricotta Lemon Meatballs over Orzo Salad

A delightful symphony of flavors, these baked meatballs infused with lemon and ricotta cheese rest on a refreshing orzo salad, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 465
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 2 lbs ground chicken
  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil
For the Orzo Salad
  • 1 1/2 cups dry orzo pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, finely sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, sliced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
For the Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
For Serving
  • Fresh parsley, for garnish
  • Fresh dill, for garnish
  • Extra crumbled feta, for garnish
  • Lemon wedges, for serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
  2. In a large bowl, combine the ground chicken, ricotta cheese, egg, panko breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon zest, oregano, onion powder, sea salt, and black pepper. Mix gently until just combined.
  3. Shape the mixture into 20 to 24 evenly sized meatballs and arrange them on the prepared baking sheet. Lightly brush or drizzle with olive oil.
Cooking
  1. Bake for 18 to 22 minutes, or until golden and the meatballs reach an internal temperature of 165°F (74°C).
  2. Meanwhile, cook the orzo according to the package directions. Drain, rinse briefly under cool water, and let cool slightly.
Assembly
  1. In a large serving bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, feta cheese, Kalamata olives, parsley, and dill.
  2. Whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, lemon zest, minced garlic, salt, and pepper until smooth.
  3. Pour the dressing over the orzo salad and toss gently until evenly coated.
  4. Transfer the orzo salad to a large serving platter and arrange the warm baked meatballs on top.
  5. Garnish with fresh parsley, dill, extra feta, and lemon wedges before serving warm or at room temperature.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, it's best to freeze the meatballs separately from the salad. They can last in the freezer for up to 2 months, thaw overnight before reheating.
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