Description
Tender chicken meatballs with ricotta and lemon, served over garlicky spinach orzo for a bright and satisfying meal.
Ingredients
- For the meatballs: 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the orzo: 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, lemon zest, lemon juice, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs until browned and cooked through, about 8-10 minutes, turning occasionally. Remove and set aside.
- In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add orzo and cook, stirring, for 1-2 minutes until lightly toasted.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- Stir in spinach and cook until wilted, about 2 minutes. Add lemon zest, lemon juice, Parmesan, salt, and pepper. Return meatballs to the skillet and heat through. Serve hot.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American