Description
Tender chicken meatballs with ricotta and lemon, served over a creamy garlic spinach orzo. A bright and comforting meal that comes together in under an hour.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 3 cups chicken broth
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (for orzo)
- 1 teaspoon lemon zest (for orzo)
- 2 tablespoons butter
- 3 cloves garlic, sliced
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, panko, egg, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix until just combined. Form into 1.5-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 10-12 minutes. Remove meatballs and set aside.
- In the same skillet, melt butter over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Add orzo and toast for 2 minutes, stirring constantly.
- Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender and liquid is absorbed, about 10-12 minutes.
- Stir in spinach and heavy cream until spinach wilts. Add Parmesan, lemon zest, and season with salt and pepper.
- Add meatballs back to the skillet and gently stir to combine. Serve warm, garnished with extra lemon zest or Parmesan if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American