Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo is a delightful dish that’s perfect for busy weeknights. It’s simple to prepare, packed with flavor, and sure to please the whole family. These meatballs offer a delicious twist, and the creamy orzo is a comforting addition that makes this meal feel special without taking too much time in the kitchen.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30g
Carbohydrates: 40g
Fat: 20g
Fiber: 3g
Sugar: 2g
Sodium: 600mg
Why Make Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo is not only a warm and satisfying meal, but it’s also packed with nutrients. Ground chicken is a lean protein choice, and when combined with spinach and rich cheeses, it brings both taste and health benefits. This recipe is incredibly versatile—you can switch up the seasonings or add different vegetables based on what you have on hand, making it a go-to dinner option for any occasion.
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
For a complete meal, serve Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo with a side of garlic bread or a fresh garden salad. The creamy orzo pairs beautifully with a light vinaigrette salad. You can also add some roasted vegetables for a nutritious twist.
How to Store Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, you can use the microwave or a stovetop pan, adding a splash of broth to keep the orzo creamy. For longer storage, you can freeze the meatballs separately from the orzo, allowing you to enjoy this dish at a later date.
Expert Tips for Cooking Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
- Use a cookie scoop to ensure evenly sized meatballs for even cooking.
- Feel free to substitute ground turkey or beef if you prefer.
- Add extra vegetables like bell peppers or zucchini for more flavor and nutrients.
- Adjust the amount of red pepper flakes for your desired spice level.
- Make ahead of time and freeze the meatballs for a quick weeknight dinner option.
Delicious Variations of Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
For those who love a spicy kick, consider adding chopped jalapeños or a dash of hot sauce to the meatball mix. If you’re craving a herbed flavor, incorporate fresh parsley or oregano. For a citrusy twist, use lime juice instead of lemon, or even try adding a hint of zest to the orzo for added brightness. For a vegetarian option, substitute the chicken with cooked lentils or chickpeas.
Frequently Asked Questions about Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
What is the best way to reheat leftovers? The best way to reheat is in a skillet over low heat with a splash of broth to keep it creamy.
Can I make this dish in advance? Yes, the meatballs can be prepared and stored in the refrigerator before baking or frozen for later use.
Is there a dairy-free option for this recipe? Yes, you can use dairy-free ricotta and unsweetened coconut cream for the heavy cream substitute.
Conclusion
Try Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo for dinner tonight! This dish is not only flavorful and creamy but also easy to make. It’s a great way to bring family together over a satisfying meal. You’ll love the comfort it brings to your table.
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.
- 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.
