Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
A delightful dish featuring tender chicken meatballs combined with rich ricotta and zesty lemon, served with a creamy garlic orzo and fresh spinach.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese adds creaminess
- 1/4 cup breadcrumbs
- 1 whole egg
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley for flavor
- Salt & pepper, to taste
For the Orzo
- 1 tbsp olive oil for sautéing
- 1 cup orzo pasta
- 2 cloves garlic, minced for flavor
- 2 cups chicken broth or vegetable broth
- 1 cup fresh spinach
- 1/2 cup heavy cream for creaminess
- 2 tbsp lemon juice
- 1/4 cup grated Parmesan for topping
- Salt & pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta, breadcrumbs, egg, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and pepper.
- Form the mixture into small meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 18–20 minutes, or until golden brown and cooked through.
Cooking the Orzo
- While the meatballs are baking, heat olive oil in a skillet over medium heat.
- Add the minced garlic and orzo, toasting for 1–2 minutes until lightly golden.
- Pour in the chicken broth and cook, stirring occasionally, until the orzo is tender and the liquid is absorbed, approximately 8–10 minutes.
- Stir in the spinach, heavy cream, additional lemon juice, and grated Parmesan.
- Season with salt and pepper to taste.
Final Assembly
- Add the baked meatballs into the skillet and gently coat them in the creamy lemon sauce.
- Serve warm topped with extra Parmesan and freshly chopped parsley for garnish.
Notes
Pair with a simple side salad or garlic bread for a complete meal. For storage, refrigerate for up to 3 days or freeze meatballs and orzo separately for up to 2 months.