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Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo

A delightful dish featuring tender meatballs made with ground chicken and ricotta, served over creamy spinach orzo.
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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, Italian
Calories: 640
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground chicken Lean ground meat for a healthier option.
  • 1 large Egg Acts as a binder for the meatballs.
  • ⅔ cup Ricotta Cheese Adds creaminess to the meatballs.
  • ½ tsp Kosher Salt Enhances flavor.
  • 1 tsp Italian Seasoning Provides a blend of herbs.
  • 1 tsp Garlic Powder Infuses flavor into meatballs.
  • 2 tbsp Fresh Basil (roughly chopped) Adds fresh herbal notes to the meatballs.
  • ½ cup Panko For a light texture.
  • ½ cup Italian Cheese Blend (shredded) Adds creaminess and flavor.
  • Olive oil spray For greasing the baking sheet.
For the Creamy Spinach Orzo
  • 2 tbsp Olive oil Used for cooking garlic.
  • 4 cloves Garlic (grated) Provides aromatic flavor.
  • 1 pinch Red Pepper Flakes Adds a hint of heat.
  • 1½ cups Uncooked Orzo Pasta for the creamy base.
  • 3 cups Chicken Broth (or vegetable broth) Cooking liquid for the orzo.
  • 2 cups Fresh Baby Spinach For color and nutrition.
  • 1 cup Heavy cream Creates a creamy sauce.
  • ½ cup Italian Cheese Blend For final flavor and creaminess.
  • ½ cup Parmesan Cheese (shredded) Garnish for extra flavor.
  • 1 large Lemon (juiced and zested) Adds brightness to the dish.
  • Salt & pepper to taste Season as desired.

Method
 

Preparation
  1. Preheat oven to 400°F.
  2. In a large mixing bowl, combine all meatball ingredients except olive oil spray.
  3. Mix gently until combined and roll into 1½-inch golf balls.
  4. Place meatballs in a single layer on a greased baking sheet and spray with olive oil spray.
Baking and Cooking
  1. Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
  2. Broil for 3–4 minutes at the end if needed for golden brown tops.
  3. While meatballs bake, heat olive oil in a large skillet over medium heat.
  4. Add grated garlic and red pepper flakes, cooking for 3 minutes until fragrant.
  5. Stir in uncooked orzo and broth, bring to a simmer and cover, cooking for 9–10 minutes.
  6. Remove lid and add spinach and heavy cream, cover and cook another 3 minutes until spinach wilts.
  7. Stir in cheese, lemon zest, and 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 best results, don't overmix meatball mixture to keep them tender. Use homemade broth for enhanced flavor. Experiment with other greens, and you can customize the spiciness level. Consider making a double batch and freezing.