Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
A delightful and comforting meal featuring tender chicken meatballs mixed with ricotta cheese, served over creamy orzo pasta with spinach and a zesty lemon twist.
Ingredients
For the Meatballs
- 500 g ground chicken
- 1/2 cup ricotta cheese
- 1 unit egg large
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 unit lemon zest from 1 lemon
- 1 tbsp chopped parsley
- Salt and pepper to taste
For the Orzo
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cups baby spinach
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 unit lemon juice from 1/2 lemon
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large bowl, combine ground chicken, ricotta cheese, egg, minced garlic, Parmesan cheese, breadcrumbs, lemon zest, parsley, salt, and pepper. Mix gently until well combined.
- Form the mixture into small meatballs and arrange them on the prepared baking tray.
Cooking
- Bake the meatballs for 20–22 minutes until they are golden and cooked through.
- While the meatballs are baking, cook the orzo according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the baby spinach to the skillet and cook until wilted.
- Stir in the cooked orzo, chicken broth, heavy cream, Parmesan cheese, and lemon juice. Mix well and simmer for 2–3 minutes until the sauce becomes creamy.
- Season with salt and pepper as needed.
- Serve the meatballs warm over the garlic spinach orzo. Garnish with extra parsley and lemon zest if desired.
Notes
This dish is best served warm. A simple side salad can complement it nicely. Use fresh ingredients for the best flavor. Don't overmix the meatball mixture; a gentle hand will keep them tender. Add a splash of chicken broth while reheating if the orzo dries out.