Print

Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A modern twist on a classic dish combining tender chicken meatballs with creamy ricotta and zesty lemon, served over garlic-infused orzo and wilted spinach.

Ingredients

Scale
  • 1 lb ground chicken
  • 0.5 cup ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup breadcrumbs
  • 1 large egg
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp lemon zest
  • 1 tsp garlic powder
  • Salt and pepper (to taste)
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 2 cups fresh spinach
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil
  • Salt and pepper (to taste)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix well.
  3. Shape the mixture into 1.5-inch meatballs and place them on the baking sheet.
  4. Bake for 20-25 minutes or until golden and internal temperature reaches 165°F.
  5. While the meatballs bake, bring chicken broth to a boil and add orzo. Simmer for 8-10 minutes until tender.
  6. In a skillet over medium heat, heat olive oil, sauté minced garlic for 1-2 minutes, then stir in spinach and cook until wilted.
  7. Drain excess liquid from the orzo and stir it into the skillet with the garlic and spinach.
  8. Plate the orzo mixture, place meatballs on top, and garnish with lemon wedges.

Notes

Feel free to substitute ground chicken with turkey or beef, and use crushed crackers instead of breadcrumbs for texture. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/lemony-chicken-ricotta-meatballs-garlic-spinach-orzo/

Scroll to Top