Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

If you’re looking for a delicious and filling meal, Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo is a fantastic choice. This dish combines juicy chicken meatballs with a creamy garlic orzo, all brightened up with lemon and fresh spinach. It’s a comforting and satisfying recipe that the whole family will love.

Why Make This Recipe

This recipe is great because it brings together simple ingredients in a beautiful way. The combination of chicken and ricotta makes the meatballs super tender and flavorful. Adding orzo and spinach creates a complete meal in one skillet. Plus, the fresh lemon zest and juice add a bright and tangy taste that lifts the entire dish, making it perfect for any day of the week.

How to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

Making this dish is simple and straightforward. You’ll start by preparing the meatballs, then you’ll cook the orzo, and finally, combine everything for a flavorful meal. Follow the recipe below for step-by-step instructions.

Ingredients:

500g (1 lb) ground chicken
1/2 cup ricotta cheese
1 egg
2 cloves garlic, minced
Zest of 1 lemon
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1 tablespoon olive oil
1 cup orzo pasta
2 cups fresh spinach
3 cloves garlic, minced
2 tablespoons butter
1 cup chicken broth
Juice of 1 lemon
1/4 cup grated Parmesan cheese

Directions:

In a large bowl, mix together the ground chicken, ricotta, egg, minced garlic, lemon zest, chopped parsley, salt, and pepper until everything is well combined.
Form the mixture into 1-inch meatballs.
In a skillet, heat the olive oil over medium heat. Add the meatballs and brown them on all sides until fully cooked, about 8-10 minutes. Once done, remove them from the skillet and set them aside.
In the same skillet, melt the butter. Sauté the minced garlic until it becomes fragrant.
Add the orzo to the skillet and toast it lightly for about 2 minutes.
Pour in the chicken broth and bring it to a simmer. Cover the skillet and reduce the heat. Cook until the orzo is tender, which takes about 10 minutes.
Stir in the fresh spinach, lemon juice, and Parmesan cheese. Mix until the spinach wilts and the orzo becomes creamy.
Return the meatballs to the skillet to warm through.
Serve the meatballs on top of the garlic orzo. You can garnish with extra parsley or Parmesan if desired.

How to Serve Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

Serve the meatballs and orzo hot. This dish pairs well with a green salad or some crusty bread on the side. It’s perfect for a family dinner or to impress guests.

How to Store Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 3 days. You can also freeze the meatballs and orzo separately for up to 3 months. Just reheat them before serving.

Tips to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

Make sure to use fresh ingredients for the best flavor.
Don’t overcook the orzo; it should be al dente.
You can add other vegetables like peas or bell peppers for extra nutrition and color.

Variation

If you want a different flavor, you can substitute the chicken with ground turkey or beef. You can also add herbs like basil or thyme for a unique twist.

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 orzo.

2. What can I substitute for ricotta cheese?
You can use cottage cheese for a lighter option or cream cheese for a richer flavor.

3. How do I make this recipe gluten-free?
To make this dish gluten-free, use gluten-free orzo pasta and ensure that all other ingredients are gluten-free as well.

Now you’re all set to enjoy a wonderful meal of Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo. Happy cooking!