Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is a light and tasty dish that combines juicy meatballs with a zesty lemon flavor. Served over a bed of garlic-infused spinach orzo, this meal is both satisfying and refreshing. Perfect for any night of the week, it is simple to make and even easier to enjoy.
Why Make This Recipe
This recipe is a great choice for anyone looking to prepare a delicious and healthy dinner. The ground chicken and ricotta cheese make the meatballs moist and flavorful, while the lemon zest adds a bright, fresh taste. Plus, the spinach and orzo provide the perfect base, making this dish a complete meal. Whether you’re cooking for your family or hosting friends, this recipe will impress everyone at the table.
How to Make Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Ingredients
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Lemon wedges, for serving
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well blended.
- Shape the mixture into 1.5-inch meatballs and arrange them on the baking sheet.
- Bake for 20–25 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
- While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and simmer for 8–10 minutes, until tender.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
- Stir in the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
- Drain any excess liquid from the orzo, then stir it into the spinach and garlic mixture. Toss to combine.
- Serve the meatballs over the warm garlic spinach orzo. Garnish with lemon wedges for a fresh finish.
How to Serve Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Serve the meatballs warm, plated over a generous portion of garlic spinach orzo. Make sure to squeeze some lemon juice from the wedges over the dish for an extra burst of flavor. This meal pairs nicely with a simple salad or steamed vegetables for more color and nutrition.
How to Store Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a pan until heated through. You may want to add a splash of chicken broth to keep the orzo from drying out.
Tips to Make Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
- For a richer flavor, try using freshly grated Parmesan cheese instead of the pre-shredded kind.
- Don’t be afraid to adjust the lemon zest and garlic powder to suit your taste preferences.
- If you want a bit more heat, add a pinch of red pepper flakes to the spinach mixture.
Variation
You can easily customize this recipe by using other types of ground meat like turkey or beef. Additionally, feel free to swap out the spinach for other greens like kale or Swiss chard for a different twist.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead and store them in the refrigerator for up to 24 hours before baking.
2. Can I freeze the leftovers?
Absolutely! Just make sure the dish is completely cooled before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
3. What can I serve with this dish?
This dish goes well with a side salad, roasted vegetables, or even a crusty piece of bread to soak up any extra sauce.
