Lemon Orzo with Sun-Dried Tomato Chicken Meatballs

Recipe by Cyninkoken

When the air turns crisp but your heart still longs for summer, this Lemony Orzo with Sun-Dried Tomato Chicken Meatballs brings both seasons to your plate. Creamy and cheesy, yet bright and fresh. It’s pure comfort with a Mediterranean twist.

Why you’ll love this recipe

This dish perfectly balances cozy and vibrant. The orzo cooks risotto-style until it’s silky and rich, while the zesty lemon and fresh herbs lift every bite. The juicy chicken meatballs -made with sun-dried tomatoes, ricotta, and a sprinkle of Neolea Extra Virgin Olive Oil- tie it all together in delicious harmony.

Ingredients for 4 servings

• 500 g chicken mince
• 100 g ricotta
• 60 g sun-dried tomatoes
• 2 garlic cloves
• 2 shallots
• 1 egg
• 115 g pecorino cheese
• 75 ml cream
• 1 lemon
• 150 g spinach
• 150 g green peas
• Fresh basil and dill
• Neolea Pan Olive Oil & Plate Olive Oil
• 300 g orzo
• 750 ml chicken stock

How to make it

Preheat the oven to 200°C.

Finely chop garlic, one shallot, and sun-dried tomatoes. Mix with chicken mince, egg, 40 g grated pecorino, ricotta, lemon zest, and herbs. Roll into small balls, drizzle with Neolea Pan Olive Oil, season, and roast for 20 minutes until golden.

In a pan, sauté the remaining shallot in olive oil. Add the orzo and toast briefly. Pour in the chicken stock, let it simmer on low heat, and stir occasionally until creamy.

Stir in the peas for the last few minutes. Finish with lemon juice, zest, pecorino, cream, spinach, and herbs. Season to taste.

Serve with the roasted meatballs, more grated pecorino, herbs, and a final drizzle of Neolea Plate Olive Oil.

A sunshine-filled comfort dish for any season. Fresh, creamy, and full of flavor.