Whipped Ricotta Lemon Orzo with Chicken Meatballs and Pesto

5 from 3 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: Chicken, Lemon, Meatball, Orzo, Pasta, Pesto, Ricotta

Servings:

1 pound Ground Chicken
1 Egg
½ cup Panko Breadcrumbs
½ cup Parmesan Cheese grated
2 tablespoons Olive Oil
¾ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Harissa Seasoning optional; substitute with any seasoning of choice for extra flavor
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper

1 tablespoon Olive Oil
1 Shallot minced; I used a small shallot
3 cloves Garlic minced
¼ teaspoon Red Pepper Flakes I used more but adjust to taste
1 cup Orzo Pasta uncooked
2 cups Unsalted Chicken Bone Broth or chicken broth; add additional broth or water as needed
Kosher Salt & Black Pepper to taste; you may not need salt since the broth is salty
2 teaspoons Lemon Zest additional to serve
¼ cup Parmesan Cheese grated
1 tablespoon Lemon Juice additional to serve
¼ cup Basil Pesto to serve

Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with oil or cooking spray.
In a large bowl, combine all chicken meatball ingredients. Use your hands or a spatula to mix until well combined.
Roll mixture into about 24 meatballs and place evenly on the prepared baking sheet. Bake for 25–30 minutes, or until meatballs are fully cooked through (165°F internally) and golden on the bottom. Set aside.

Add all whipped ricotta ingredients to a food processor or blender. Blend for about 1 minute, until light, smooth, and creamy. Taste and adjust lemon, salt, or olive oil to preference. Set aside.

Heat olive oil in a large, high-rimmed sauté pan over medium heat. Add shallots and garlic; cook for 2 minutes, stirring often. Stir in red pepper flakes. Add the uncooked orzo and toast for 2 minutes, stirring frequently.
Pour in chicken broth, stir, and bring to a boil. Reduce heat to a simmer. Cook for 12–15 minutes, stirring occasionally to prevent sticking. Add more broth or water as needed. You want a little liquid left when the orzo is al dente.
Turn off the heat. Stir in lemon zest and Parmesan until creamy. Finally, stir in the lemon juice.
Spread a layer of whipped ricotta on the bottom of each shallow bowl. Spoon lemon orzo over the ricotta. Top with chicken meatballs. Add small dollops of pesto, then garnish with extra lemon zest or juice if desired.