Next up in my ORZO RECIPE SERIES PART 3 is a flavor-PACKED dish – Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto. Find the first three recipes from my series here:
This recipe has several layers:
- Creamy and smooth whipped ricotta (with some lemon zest and juice mixed in)
- Tender lemony orzo
- Baked chicken meatballs
- Dollops of herbaceous pesto
Let me show you how to make the recipe!
Whipped Ricotta Lemon Orzo Ingredients
Chicken Meatballs
- 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 Salt
- 1/4 tsp Black Pepper
Whipped Ricotta
- 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
Lemon Orzo
- 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
Recipe Instructions
Chicken Meatballs
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and a thin layer of oil or cooking spray.
- Mix all chicken meatball ingredients in a large bowl. I used my hands to get all ingredients well combined.
- Roll into about 24 meatballs and place on the prepared baking sheet so they are evenly spaced apart.
- Bake for about 30 minutes or until fully cooked and golden on the bottom. Set aside for serving.
Whipped Ricotta
- 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
- 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.
- 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.
- 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.
- 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.
Did you try this Whipped Ricotta Lemon Orzo recipe? Leave a Review!
I am obsessed with every layer of this dish. The creamy whipped ricotta mixes right into the bright acidic orzo. The chicken meatballs add flavor and heartiness. Finally, the dollops of pesto add an herbaceous pop of flavor that ties everything together!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto
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.
Ingredients
Chicken Meatballs
- 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
Whipped Ricotta
- 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
Lemon Orzo
- 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
Instructions
Chicken Meatballs
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and a thin layer of oil or cooking spray.
- Mix all chicken meatball ingredients in a large bowl. I used my hands to get all ingredients well combined.
- Roll into about 24 meatballs and place on the prepared baking sheet so they are evenly spaced apart.
- Bake for about 30 minutes or until fully cooked and golden on the bottom. Set aside for serving.
Whipped Ricotta
- 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
- 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.
- 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.
- 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.
- 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.
Notes
Chicken Meatballs heavily adapted from Pinch of Yum: https://pinchofyum.com/best-anytime-baked-chicken-meatballs
Tried this recipe?Let me know how it was!
