Description
Tender chicken meatballs with ricotta and lemon, served over a bed of garlicky spinach orzo.
Ingredients
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo
- 4 cups fresh spinach
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 2 cups chicken broth
Instructions
- In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, lemon zest, lemon juice, half the minced garlic, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add remaining garlic and cook for 1 minute. Stir in orzo and toast for 2 minutes, then add chicken broth and bring to a simmer.
- Cook orzo until al dente, about 8 minutes. Stir in spinach and cook until wilted, about 2 minutes. Add Parmesan and stir.
- Return meatballs to the skillet, nestling them into the orzo. Cover and cook for 5 minutes until meatballs are cooked through. Serve hot.
- Garnish with extra lemon zest and Parmesan if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American