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.
2In 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.
3In 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.
4Heat 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.
5Heat 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.
6Heat 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.
7In 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.
8In 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.
9In 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.
10Pour 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.
11Pour 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.
12Pour 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.
13Stir 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.
14Stir 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.
15Stir 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.
16Spoon the creamy orzo and meatballs onto plates, garnish with extra Parmesan and lemon zest, and serve hot
17Spoon the creamy orzo and meatballs onto plates, garnish with extra Parmesan and lemon zest, and serve hot
18Spoon the creamy orzo and meatballs onto plates, garnish with extra Parmesan and lemon zest, and serve hot
Ingredients
1 lb ground chicken
1 lb ground chicken
1 lb ground chicken
0.5 cup ricotta cheese
0.5 cup ricotta cheese
0.5 cup ricotta cheese
0.25 cup grated Parmesan cheese
0.25 cup grated Parmesan cheese
0.25 cup grated Parmesan cheese
0.5 cup breadcrumbs
0.5 cup breadcrumbs
0.5 cup breadcrumbs
1 egg
1 egg
1 egg
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried oregano
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon black pepper
1 tablespoon olive oil (for cooking)
1 tablespoon olive oil (for cooking)
1 tablespoon olive oil (for cooking)
1 cup orzo pasta
1 cup orzo pasta
1 cup orzo pasta
2 cups fresh spinach, chopped
2 cups fresh spinach, chopped
2 cups fresh spinach, chopped
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
1 cup heavy cream
1 cup heavy cream
1 cup heavy cream
0.5 cup chicken broth
0.5 cup chicken broth
0.5 cup chicken broth
0.25 cup lemon juice
0.25 cup lemon juice
0.25 cup lemon juice
0.5 teaspoon red pepper flakes (optional)
0.5 teaspoon red pepper flakes (optional)
0.5 teaspoon red pepper flakes (optional)
0.5 cup grated Parmesan cheese
0.5 cup grated Parmesan cheese
0.5 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
Equipment
large mixing bowllarge skillet or sauté panwooden spoon or spatulameasuring cups and spoonszester or grater