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Lemon Chicken Ricotta Meatballs with Spinach Orzo

Close-up of golden-brown chicken ricotta meatballs served over creamy spinach orzo pasta.
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Bright, lemony chicken ricotta meatballs served over garlicky spinach orzo for an elevated weeknight dinner.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 8 oz orzo pasta
  • 4 cups spinach
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp butter

Instructions

  1. In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, breadcrumbs, lemon zest, minced garlic, parsley, salt, and pepper. Mix gently until just combined.
  2. Form the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
  4. Add orzo to the same skillet and toast for 1-2 minutes until lightly golden.
  5. Pour in chicken broth and lemon juice. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until orzo is al dente and most of the liquid is absorbed.
  6. Stir in spinach, heavy cream, and butter. Cook until spinach is wilted and sauce is creamy.
  7. Return meatballs to the skillet and heat through for 2-3 minutes.
  8. Serve meatballs and orzo immediately.

Notes

  • For a lighter meal, you can substitute half-and-half for heavy cream.
  • Garnish with extra parsley and a lemon wedge before serving.
  • This dish pairs well with a crisp white wine.
  • Consider this recipe for your meal planning needs.

Nutrition

Find it online: https://cutcooktaste.com/chicken-ricotta-meatballs-30-min/