Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is a delicious and refreshing dish. This recipe brings together juicy chicken meatballs, creamy ricotta, and light orzo pasta, all tossed in a lemony sauce with fresh spinach. It’s a perfect meal that can please family and friends alike.
Why Make This Recipe
This recipe is great for a hearty dinner, but it’s also light enough for warmer days. The combination of flavors—savory chicken, creamy ricotta, and zesty lemon—creates a delightful taste experience. Plus, it’s easy to prepare and cooks in under an hour, making it perfect for busy weeknights!
How to Make Lemony Chicken Ricotta Meatballs Over Garlic Spinach 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 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp 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 tsp red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
Directions:
- Preheat the oven to 375 °F.
- In a bowl, mix the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, lemon zest, oregano, salt, and black pepper. Shape this mixture into 1-inch meatballs.
- Place the meatballs on a parchment-lined baking sheet and bake for about 15 minutes, until golden and cooked through.
- In a skillet, sauté the minced garlic in olive oil until fragrant.
- Add the orzo to the skillet and toast briefly.
- Pour in the chicken broth and lemon juice to deglaze the skillet, then stir in the heavy cream, chopped spinach, and optional red pepper flakes.
- Simmer everything until the orzo is tender, about 5 minutes, and the sauce thickens.
- Gently add the baked meatballs to the skillet, stir to coat them in the sauce, and warm through for 2–3 additional minutes.
- Serve garnished with extra Parmesan and lemon zest.
How to Serve Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Serve this dish warm. You can place a generous scoop of orzo on the plate, topped with meatballs and sauce. Garnish with extra Parmesan and a sprinkle of lemon zest for added flavor. This meal pairs nicely with a simple salad or steamed vegetables.
How to Store Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
If you have leftovers, store them in an airtight container in the refrigerator. They can last for 3 to 4 days. To reheat, warm gently in a skillet or microwave until heated through. You may need to add a splash of chicken broth or cream to keep the orzo moist.
Tips to Make Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
- When mixing the meatball ingredients, do not overmix; this can make the meatballs tough.
- Feel free to adjust the amount of lemon juice depending on how tangy you like your dish.
- For extra flavor, consider adding fresh herbs like parsley or basil.
Variation
You can substitute the ground chicken with ground turkey or beef if you prefer. You can also switch the spinach for other greens like kale or Swiss chard for a different texture and taste.
FAQs
1. Can I use frozen meatballs instead?
Yes, you can use frozen meatballs! Just bake them according to the package instructions and follow the rest of the recipe.
2. What can I use instead of orzo?
If you don’t have orzo, you can substitute it with small pasta shapes like ditalini or even rice.
3. Can I make this dish ahead of time?
Yes! You can prepare the meatballs and the orzo mixture ahead of time. Just store them separately and combine them when ready to serve.
