Zesty Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo
A delightful and flavorful dish featuring chicken meatballs with ricotta and lemon, served over a bed of garlicky spinach orzo.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 1 each lemon (zest and juice)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
For the Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- to taste salt and pepper Adjust according to preference
Instructions
Preparation of Meatballs
- In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, lemon zest, minced garlic, salt, black pepper, and parsley. Mix well but avoid overmixing.
- Form the mixture into golf ball-sized meatballs, yielding about 12-15 meatballs.
- Place them on a lined baking sheet. Preheat the oven to 400°F (200°C) and bake the meatballs for 20-25 minutes until golden brown.
Cooking the Orzo
- Meanwhile, bring chicken broth to a boil in a medium saucepan.
- Add orzo and cook for 8-10 minutes until al dente, then drain.
- In a large skillet, heat olive oil over medium heat.
- Sauté minced garlic for 1 minute, then add the chopped spinach and cook until wilted.
- Combine the cooked orzo with the spinach and garlic, tossing well. Adjust seasoning if needed.
Serving
- Layer the orzo mixture onto plates and top with baked meatballs.
- Garnish with parsley and serve with lemon wedges.
Notes
To enhance flavors, serve with crusty bread or a light salad. You can add red pepper flakes for more heat or mix in chopped sun-dried tomatoes for additional flavor.