Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
Directions
- 1In a large bowl, mix the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper until well combined. Shape the mixture into 1-inch meatballs.
- 2Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until they are golden brown and fully cooked. Remove the meatballs from the skillet and set them aside.
- 3In the same skillet, add 1 tablespoon olive oil and sauté the garlic for about 1 minute, until fragrant. Stir in the orzo and let it toast for 1–2 minutes.
- 4Pour in the chicken broth and lemon juice, stirring to deglaze the pan and lift all the flavorful bits from the bottom. Add the heavy cream, red pepper flakes (if using), and chopped spinach. Let the mixture simmer for about 5 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened slightly.
- 5Stir in the Parmesan cheese, allowing it to melt into the sauce. Return the cooked meatballs to the skillet, letting them warm through for another 2–3 minutes.
- 6Spoon the creamy orzo and meatballs onto plates, garnish with extra Parmesan and lemon zest, and serve hot
Ingredients
- 1 lb ground chicken
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.25 cup lemon juice
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
Equipment
large mixing bowllarge skillet or sauté panwooden spoon or spatulameasuring cups and spoonszester or grater
Tips
- Use ricotta for extra moisture
- Don’t overmix the meat
- Sear the meatballs well
- Simmer gently
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