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Baked Ricotta Lemon Meatballs over Orzo Salad

Baked Ricotta Lemon Meatballs over Orzo Salad

  • Author: Andy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean-Inspired
  • Diet: Low Lactose

Description

These Baked Ricotta Lemon Meatballs are tender, juicy, and infused with zesty lemon and creamy ricotta for an unexpectedly light twist on a comfort classic. Served over a refreshing orzo salad with cucumbers, herbs, and a tangy vinaigrette, this dish is perfect for spring and summer lunches or elegant meal prep.

Ingredients

Scale
  • 1 lb ground chicken or turkey
  • 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (for drizzling)
  • 1 1/2 cups uncooked orzo
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley or dill
  • 2 tbsp olive oil (for salad)
  • 2 tbsp lemon juice (for salad)
  • Salt and pepper to taste (for salad)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken or turkey, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, parsley, salt, and pepper. Mix until just combined.
  3. Form mixture into 1 1/2-inch meatballs and place on baking sheet. Drizzle lightly with olive oil.
  4. Bake for 18–20 minutes or until golden and cooked through.
  5. Meanwhile, cook orzo according to package instructions. Drain and rinse with cold water.
  6. In a large bowl, toss orzo with cherry tomatoes, cucumber, red onion, feta, parsley (or dill), olive oil, lemon juice, salt, and pepper.
  7. Serve meatballs warm over a bed of orzo salad. Garnish with extra herbs or feta, if desired.

Notes

  • Can be made ahead and served cold or room temperature—great for meal prep or picnics.
  • Substitute quinoa or couscous for orzo if desired.
  • Add baby spinach or arugula to the orzo salad for extra greens.

Nutrition

  • Serving Size: 1 portion (meatballs + orzo salad)
  • Calories: 460
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 105mg

Keywords: lemon ricotta meatballs, baked chicken meatballs, orzo salad, summer dinner, Mediterranean bowl, healthy meatball recipe

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Find it online: https://cookandvibes.com/baked-ricotta-lemon-meatballs-over-orzo-salad/