Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo is a delicious and comforting dish. This recipe combines tender chicken meatballs filled with creamy ricotta cheese and zesty lemon, served over a bed of flavorful garlic orzo and fresh spinach. It’s perfect for a weeknight dinner or a cozy weekend meal.
Why Make This Recipe
This recipe is easy to prepare and packs a punch of flavor. The creamy lemon sauce complements the chicken meatballs beautifully. Plus, it includes spinach, making it a great way to add some greens to your meal. The balance of protein from the chicken and the carbohydrates from the orzo makes it a satisfying dish for everyone at the table.
How to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Ingredients
- 500 g ground chicken
- 1/2 cup ricotta cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- Zest from 1 lemon
- 1 tbsp chopped parsley
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cups baby spinach
- 1 cup chicken broth
- 1/4 cup heavy cream
- Juice from 1/2 lemon
Directions
Preparation: In a large bowl, combine the ground chicken, ricotta cheese, egg, minced garlic, Parmesan cheese, breadcrumbs, lemon zest, parsley, and salt and pepper. Mix everything together until well combined. Form the mixture into meatballs, about 1 inch in size.
Cooking: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5–7 minutes. Once browned, remove the meatballs from the skillet and set them aside.
In the same skillet, add the orzo and cook for about 1 minute. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the orzo is tender and has absorbed the liquid, about 10 minutes. Stir in the baby spinach, heavy cream, and lemon juice. Return the meatballs to the skillet and let everything simmer together for a few minutes until heated through.
How to Serve Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Serve the creamy lemon chicken meatballs over the garlic orzo. You can garnish with extra parsley or grated Parmesan cheese for an added touch. Pair it with a fresh salad or some crusty bread for a complete meal.
How to Store Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Store any leftovers in an airtight container in the refrigerator. They will last for about 3–4 days. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through.
Tips to Make Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
- For a zesty kick, you can add red pepper flakes to the meatballs.
- Make sure the meatballs are not too big to ensure even cooking.
- If you prefer, you can use ground turkey instead of ground chicken for a lighter option.
Variation
You can try adding different vegetables like bell peppers or mushrooms to the orzo. For a low-carb version, substitute the orzo with zucchini noodles or cauliflower rice.
FAQs
1. Can I freeze the meatballs?
Yes, you can freeze the meatballs before cooking. Once formed, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.
2. What if I don’t have ricotta cheese?
You can substitute ricotta cheese with cottage cheese or cream cheese. This will change the texture slightly but will still be delicious.
3. Is there a gluten-free option for breadcrumbs?
Yes, you can use gluten-free breadcrumbs or ground oats as a substitute in the recipe. They will work well to hold the meatballs together.
