Indulge in the deliciousness of Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo! This dish is not only a delight for your taste buds but also incredibly simple to make, making it perfect for busy weeknights. Combining tender chicken meatballs, rich ricotta, and zesty lemon, it offers a fresh twist on a classic comfort food while still being comforting and satisfying. You’ll love how easy it is to customize this recipe based on your pantry staples or preferences.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 540
Protein: 28 g
Carbohydrates: 45 g
Fat: 28 g
Fiber: 2 g
Sugar: 1 g
Sodium: 680 mg
Why Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo is a fantastic choice for a weeknight family dinner. The ground chicken provides a lean protein, while the ricotta adds creaminess without being overwhelming. Spinach adds a healthy touch, boosting the nutrient profile of this dish. Plus, the recipe is flexible; you can easily swap ingredients to suit your tastes or what you have on hand. Whether you’re feeding a crowd or just looking for a cozy meal, this dish has you covered.
How to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo Step by Step
Ingredients
1 lb (450 g) ground chicken
1/2 cup (120 g) ricotta cheese
1/4 cup (25 g) breadcrumbs
1 egg
2 garlic cloves, minced
1 tbsp (15 ml) lemon juice
1 tsp (5 g) lemon zest
1 tbsp (15 g) chopped parsley
Salt & pepper, to taste
1 tbsp (15 ml) olive oil
1 cup (200 g) orzo pasta
2 garlic cloves, minced
2 cups (480 ml) chicken broth
1 cup (30 g) fresh spinach
1/2 cup (120 ml) heavy cream
2 tbsp (30 ml) lemon juice
1/4 cup (25 g) grated Parmesan
Salt & pepper, to taste
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, ricotta, breadcrumbs, egg, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and pepper. Form the mixture into small meatballs and place them on the prepared baking sheet. Bake for 18–20 minutes, or until golden brown and cooked through.
While the meatballs are baking, heat the olive oil in a skillet over medium heat. Add the minced garlic and orzo, toasting for 1–2 minutes until lightly golden. Pour in the chicken broth and cook, stirring occasionally, until the orzo is tender and the liquid is absorbed, approximately 8–10 minutes. Stir in the spinach, heavy cream, additional lemon juice, and grated Parmesan. Season with salt and pepper to taste.
Finally, add the baked meatballs into the skillet and gently coat them in the creamy lemon sauce. Serve warm topped with extra Parmesan and freshly chopped parsley for garnish.
How to Serve Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Pair your Creamy Lemon Chicken Ricotta Meatballs with a simple side salad dressed with lemon vinaigrette for a refreshing contrast. You can also serve it alongside garlic bread for an extra touch of zest or roasted vegetables for added nutrition. This dish is also fantastic over zoodles (zucchini noodles) for a low-carb alternative.
How to Store Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
To store leftovers, refrigerate them in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce as needed. For longer storage, you can freeze the meatballs and orzo separately for up to 2 months. Thaw in the refrigerator before reheating.
Expert Tips for Cooking Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
- Use fresh herbs to enhance the flavor further; basil or thyme work well in this dish.
- Adjust the lemon juice to your liking for more or less tanginess.
- For added texture, consider incorporating chopped vegetables like bell peppers or zucchini into the orzo.
Delicious Variations of Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
For a spicy twist, add red pepper flakes to the meatball mixture. You could also experiment with different cheeses, like feta or goat cheese, for different flavor profiles. If you’re looking for a vegetarian option, substitute the ground chicken with a mix of chickpeas or mushrooms and use vegetarian broth.
Conclusion
You won’t want to miss out on trying Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo. It’s a delightful blend of flavors that is both comforting and nourishing. The ease of preparation paired with its delicious taste makes this recipe a must-have in your meal rotation. Enjoy the delicious warmth and satisfaction this dish brings to your table!
Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese adds creaminess
- 1/4 cup breadcrumbs
- 1 whole egg
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley for flavor
- Salt & pepper, to taste
For the Orzo
- 1 tbsp olive oil for sautéing
- 1 cup orzo pasta
- 2 cloves garlic, minced for flavor
- 2 cups chicken broth or vegetable broth
- 1 cup fresh spinach
- 1/2 cup heavy cream for creaminess
- 2 tbsp lemon juice
- 1/4 cup grated Parmesan for topping
- Salt & pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta, breadcrumbs, egg, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and pepper.
- Form the mixture into small meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 18–20 minutes, or until golden brown and cooked through.
Cooking the Orzo
- While the meatballs are baking, heat olive oil in a skillet over medium heat.
- Add the minced garlic and orzo, toasting for 1–2 minutes until lightly golden.
- Pour in the chicken broth and cook, stirring occasionally, until the orzo is tender and the liquid is absorbed, approximately 8–10 minutes.
- Stir in the spinach, heavy cream, additional lemon juice, and grated Parmesan.
- Season with salt and pepper to taste.
Final Assembly
- Add the baked meatballs into the skillet and gently coat them in the creamy lemon sauce.
- Serve warm topped with extra Parmesan and freshly chopped parsley for garnish.
