Description
Tender, herbed chicken meatballs with ricotta and lemon zest, served over a creamy garlic spinach orzo for a bright, comforting meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup orzo pasta
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp lemon juice
Instructions
- In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, parsley, lemon zest, half the minced garlic, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 8-10 minutes, then remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds, then add orzo and toast for 2 minutes. Pour in chicken broth and bring to a simmer.
- Cook orzo for 8-10 minutes until tender, stirring occasionally. Stir in spinach, heavy cream, and lemon juice until spinach wilts and sauce thickens.
- Return meatballs to skillet, cover, and simmer for 5 minutes until meatballs are cooked through. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American