Description
Tender chicken meatballs with ricotta and lemon, served over a bed of garlicky spinach orzo. A bright and satisfying weeknight meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 3 cups fresh spinach
- 2 cloves garlic, sliced (for orzo)
- 1/4 cup grated Parmesan (for orzo)
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Transfer to a plate and set aside.
- In the same skillet, add sliced garlic and cook for 30 seconds. Add orzo and stir to coat. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until orzo is tender and liquid is absorbed, about 10 minutes.
- Stir in fresh spinach and cook until wilted, about 2 minutes. Add grated Parmesan and stir.
- Return meatballs to the skillet and gently toss with the orzo. Serve immediately with extra lemon wedges if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American