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!
