Description
Tender chicken meatballs with a bright lemony ricotta twist, served over a bed of garlicky spinach orzo for a quick, flavorful weeknight meal.
Ingredients
- 1 lb ground chicken
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced, divided
- 1 lemon, zest and juice
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 4 cups fresh spinach, packed
- 2 tablespoons butter
- Fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, 1 minced garlic clove, lemon zest, salt, and pepper. Mix gently until just combined. Roll into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining garlic and cook until fragrant, about 30 seconds. Add orzo and toast for 1-2 minutes. Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is al dente and liquid is absorbed, about 10 minutes.
- Stir in spinach and butter until spinach is wilted. Add lemon juice and season with salt and pepper to taste.
- Return meatballs to skillet and gently toss with orzo. Serve hot, garnished with parsley if desired.
Notes
You can customize the seasonings to taste. For extra lemony flavor, add more zest or serve with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American