Description
These flavorful meatballs combine tender chicken with zesty lemon and creamy ricotta resulting in a light yet satisfying dish The meatballs are served over a bed of garlic spinach orzo which adds a fresh and vibrant touch This recipe offers a perfect balance of citrus brightness and savory richness making it ideal for a wholesome and delicious meal
Ingredients
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
½ 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
½ cup chicken broth
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
1 tablespoon olive oil
Instructions
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and pepper. Mix until just combined and form into 1-inch meatballs.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the meatballs for 6 to 8 minutes, turning occasionally, until they are golden brown and cooked through. Remove the meatballs and set aside.
Add 1 tablespoon olive oil to the same skillet. Sauté garlic for 1 minute, then stir in the orzo and toast for 1 to 2 minutes.
Pour in chicken broth and lemon juice to deglaze the pan. Add the heavy cream, red pepper flakes if using, and chopped spinach. Simmer for 5 minutes or until the orzo is tender.
Stir in the Parmesan cheese and return the meatballs to the skillet. Warm everything through for 2 to 3 minutes.
Serve hot, garnished with extra Parmesan and lemon zest if desired.
Notes
Make sure not to overmix the meatballs to keep them tender
Cook spinach gently to avoid wilting it too much
Use fresh lemon zest for the best flavor
Let meatballs rest briefly after baking to retain juices
Serve immediately for optimal texture and taste
- Prep Time: 30
- Cook Time: 20