Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo is a delightful dish that hits all the right notes for a satisfying meal. This recipe is not only simple to prepare but also incredibly flavorful and comforting. It is perfect for busy weeknights when you need a hearty and wholesome dinner that the whole family will love.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 640
Protein: 36g
Carbohydrates: 60g
Fat: 28g
Fiber: 4g
Sugar: 3g
Sodium: 900mg
Why Make Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo offers numerous benefits that make it a go-to recipe. The lean ground chicken ensures that it’s a healthy choice while providing ample protein. The addition of ricotta cheese not only adds creaminess but also contributes to the overall flavor profile. Plus, it’s versatile! You can easily customize the meatballs with different herbs or spices, ensuring that this dish can vary with your mood or pantry staples.
How to Make Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Step by Step
Ingredients
1 lb Ground chicken
1 large Egg
⅔ cup Ricotta Cheese
1/2 tsp Kosher Salt
1 tsp Italian Seasoning
1 tsp Garlic Powder
2 tbsp Fresh Basil (roughly chopped)
½ cup Panko
½ cup Italian Cheese Blend (shredded)
Olive oil spray
2 tbsp Olive oil
4 cloves Garlic (grated)
1 pinch Red Pepper Flakes
1½ cups Uncooked Orzo
3 cups Chicken Broth (or vegetable broth)
2 cups Fresh Baby Spinach
1 cup Heavy cream
½ cup Italian Cheese Blend
½ cup Parmesan Cheese (shredded)
1 large Lemon (juiced and zested)
Salt & pepper to taste
Directions
Preheat oven to 400°F. In a large mixing bowl, combine all meatball ingredients except olive oil spray. Mix gently until combined. Roll into 1½-inch golf balls and place in a single layer on a greased baking sheet. Spray with olive oil spray and bake for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for 3–4 minutes at the end if needed for golden brown tops. While meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes and cook for 3 minutes until fragrant. Stir in uncooked orzo and broth, bring to a simmer, cover, and cook for 9–10 minutes. Remove lid and add spinach and heavy cream. Cover and cook another 3 minutes until spinach wilts. Stir in cheese, lemon zest, and lemon juice. Season with salt and pepper. Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.
How to Serve Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Serve your Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo alongside a fresh arugula salad dressed in lemon vinaigrette for a touch of brightness. You can also pair it with crusty garlic bread for a complete meal that is both hearty and satisfying. For an added crunch, consider a sprinkle of toasted pine nuts on top.
How to Store Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
To store leftovers, let the dish cool to room temperature, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze meatballs and orzo separately in freezer-safe bags. They will keep well for up to 3 months. To reheat, simply microwave or warm in a skillet with a splash of broth or cream to maintain moisture.
Expert Tips for Cooking Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
- Don’t overmix the meatball mixture to ensure they remain tender.
- For extra flavor, use homemade broth instead of store-bought.
- Experiment with other greens, like kale or arugula, if spinach isn’t available.
- For a spicier kick, increase the amount of red pepper flakes or add a diced chili.
- Make a double batch and freeze the extras for a quick meal later.
Delicious Variations of Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
For a spicy variation, add diced jalapeños to the meatball mixture. If you prefer a herbed touch, mix in chopped fresh parsley or oregano. For a vegetarian option, substitute the ground chicken with finely chopped mushrooms and zucchini, ensuring to adjust the cooking time accordingly.
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo is a must-try recipe that brings both comfort and nutrition to your table. With its bold flavors and creamy texture, this dish promises to satisfy your cravings while being easy to prepare. You’ll find it perfect for family dinners or even a cozy night in. Enjoy the delightful taste and the many ways you can make this dish your own!
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Ingredients
Method
- Preheat oven to 400°F.
- In a large mixing bowl, combine all meatball ingredients except olive oil spray.
- Mix gently until combined and roll into 1½-inch golf balls.
- Place meatballs in a single layer on a greased baking sheet and spray with olive oil spray.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
- Broil for 3–4 minutes at the end if needed for golden brown tops.
- While meatballs bake, heat olive oil in a large skillet over medium heat.
- Add grated garlic and red pepper flakes, cooking for 3 minutes until fragrant.
- Stir in uncooked orzo and broth, bring to a simmer and cover, cooking for 9–10 minutes.
- Remove lid and add spinach and heavy cream, cover and cook another 3 minutes until spinach wilts.
- Stir in cheese, lemon zest, and juice. Season with salt and pepper.
- Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.
