Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
If you’re looking for a comforting meal that’s full of flavor, then Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo is the perfect dish for you. These delicious meatballs are made with ground chicken and creamy ricotta cheese, giving them a rich taste and tender texture. Paired with garlic-infused orzo and fresh spinach, this meal is not only satisfying but also brightened with a zesty lemon flavor.
Why Make This Recipe
This recipe stands out for a few reasons. First, it combines the comforting elements of meatballs with a creamy sauce and flavorful orzo. Second, the use of fresh ingredients like spinach and lemon adds a refreshing twist. Plus, it’s easy to make and can be on your table in no time. It’s great for a family dinner or even when you have friends over. Everyone will love it!
How to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup lemon juice
- ½ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
Directions
- In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Mix until everything is well combined, then form the mixture into 1-inch meatballs.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until they are golden brown and cooked through. Once done, remove the meatballs from the skillet and set them aside.
- In the same skillet, heat another tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Then, stir in the orzo and cook it for 1 to 2 minutes to lightly toast it.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, red pepper flakes (if using), and chopped spinach. Let it simmer for about 5 minutes, or until the orzo is tender and the sauce thickens slightly.
- Mix in the grated Parmesan cheese, then return the meatballs to the skillet. Allow everything to simmer together for 2 to 3 more minutes until heated through.
- Serve the creamy orzo and meatballs hot, garnished with extra Parmesan and a sprinkle of lemon zest.
How to Serve Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
You can serve this dish directly from the skillet for a family-style meal. Pair it with a light salad or some crusty bread to soak up the creamy sauce. It’s a perfect dish for sharing and enjoying with loved ones.
How to Store Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will stay good for about 3 to 4 days. For longer storage, consider freezing the meatballs and orzo separately in freezer-safe containers. They should last for up to 3 months.
Tips to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
- Don’t Overmix the Meatball Mixture: Mix just until combined to keep the meatballs tender.
- Use Fresh Ingredients: Fresh garlic and spinach make a big difference in flavor.
- Control the Spice: Adjust the red pepper flakes to your taste, or leave them out for a milder dish.
Variation
Feel free to experiment by adding different vegetables to the orzo or swapping out the ground chicken for ground turkey or beef. You can also try different herbs like basil or thyme for varied flavors.
FAQs
1. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the dish.
2. What can I substitute for heavy cream? You can use half-and-half or a combination of milk and sour cream as a lighter alternative.
3. Can I make the meatballs ahead of time? Definitely! You can prepare the meatballs a day in advance and store them in the fridge until you’re ready to cook them.
Enjoy your Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo—it’s a dish that’s sure to impress!
