Description
Tender chicken meatballs made with ricotta and fresh lemon zest are baked or pan-seared, then served over creamy garlic spinach orzo for a bright, satisfying meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup plain breadcrumbs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 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
- 3 cloves garlic, minced (for orzo)
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese (for orzo)
- 1 tablespoon fresh lemon juice (for orzo)
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Mix gently until just combined; do not overmix.
- Shape mixture into 1.5-inch meatballs. You should get about 16-18 meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and cooked through (about 10-12 minutes). Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add orzo and stir to coat with butter. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer until orzo is tender and liquid is absorbed (about 10-12 minutes), stirring occasionally.
- Stir in fresh spinach until wilted. Add Parmesan cheese, lemon juice, salt, and pepper. Mix well.
- Return meatballs to the skillet, nestling them into the orzo. Cook for 2-3 minutes to heat through. Serve warm.
Notes
You can customize the seasonings to taste. For a lighter version, bake meatballs at 400°F for 15-18 minutes instead of pan-searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American