Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Tender chicken meatballs in a creamy lemon sauce served with garlic orzo and fresh spinach make for a comforting and delicious meal.
Ingredients
For the Meatballs
- 1 pound ground chicken Can substitute with ground turkey.
- 1/2 cup ricotta cheese Can substitute with cottage cheese for a lower fat option.
- 1/4 cup grated Parmesan cheese
- 1 large egg Bringing to room temperature can help in binding.
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper Season to taste.
- 1/2 cup breadcrumbs Can use gluten-free alternative.
For the Sauce and Orzo
- 2 cups chicken broth Can substitute with vegetable broth.
- 1 cup orzo pasta
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 each Juice and zest of 1 lemon
- 1 cup heavy cream For a lighter version, use half-and-half.
- to taste Salt and pepper Season to taste.
- to taste Fresh parsley for garnish
Instructions
Prepare the Meatballs
- In a large bowl, combine ground chicken, ricotta cheese, Parmesan, egg, oregano, garlic powder, salt, pepper, and breadcrumbs. Mix until just combined; avoid over-mixing to keep meatballs tender.
- Form the mixture into 1-inch meatballs and place them on a baking sheet. This recipe should yield about 20 meatballs.
- Tip: Keep your hands moist to prevent the mixture from sticking while forming the meatballs.
Cook the Meatballs
- In a skillet over medium heat, add a splash of olive oil. Once hot, carefully place the meatballs in the skillet, cooking until golden brown on all sides, about 8-10 minutes. They don’t need to be fully cooked through, as they’ll finish cooking in the sauce.
Make the Sauce
- In the same skillet, add another tablespoon of olive oil. Sauté minced garlic until fragrant, about 1 minute.
- Stir in the chicken broth and orzo, bringing to a gentle boil. Reduce the heat to low and simmer until the orzo is al dente, about 8 minutes.
Finish the Dish
- Add spinach, lemon juice, lemon zest, and heavy cream to the orzo. Incorporate the meatballs back into the skillet. Cook on low heat for another 5 minutes, allowing the flavors to meld and meatballs to finish cooking. Adjust seasoning with salt and pepper to taste.
- Tip: For an extra burst of flavor, add a pinch of red pepper flakes for heat or a drizzle of lemon-infused olive oil.
Serve
- Garnish with freshly chopped parsley and a sprinkle of additional Parmesan cheese. Serve warm and enjoy!
Notes
This dish can be served with a simple arugula salad tossed in lemon vinaigrette or garlic bread. It pairs well with a light, crisp white wine such as Sauvignon Blanc.