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Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo

A delightful dish perfect for busy weeknights that combines flavorful baked chicken meatballs with creamy spinach orzo for a satisfying meal the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken
  • 1 large Egg
  • ⅔ cup Ricotta Cheese
  • ½ 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
For the Creamy Spinach Orzo
  • 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

Method
 

Preparation
  1. Preheat oven to 400°F.
  2. In a large mixing bowl, combine all meatball ingredients except olive oil spray. Mix gently until combined.
  3. Roll into 1½-inch golf balls and place in a single layer on a greased baking sheet.
  4. Spray with olive oil spray and bake for 25–30 minutes, or until the internal temperature reaches 165°F.
  5. Broil for 3–4 minutes at the end if needed for golden brown tops.
Cooking the Orzo
  1. While meatballs bake, heat olive oil in a large skillet over medium heat.
  2. Add grated garlic and red pepper flakes and cook for 3 minutes until fragrant.
  3. Stir in uncooked orzo and broth, bring to a simmer, cover, and cook for 9–10 minutes.
  4. Remove lid and add spinach and heavy cream. Cover and cook another 3 minutes until spinach wilts.
  5. Stir in cheese, lemon zest, and lemon juice. Season with salt and pepper.
Serving
  1. Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.

Notes

For a complete meal, serve with garlic bread or a fresh garden salad. Can be stored in the fridge for up to three days; reheat with a splash of broth.