Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

🍋 Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Ingredients

🧆 For the Chicken Ricotta Meatballs

• 1 lb ground chicken (or turkey)

• ½ cup ricotta cheese (part-skim or whole milk)

• ⅓ cup whole-grain breadcrumbs (or almond meal for gluten-free)

• 1 large egg

• 2 cloves garlic, minced

• Zest of 1 lemon

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon extra virgin olive oil

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

🍋 For the Lemon Sauce

• 2 tablespoons olive oil

• Juice of 1 large lemon

• ½ cup low-sodium chicken broth

• 1 clove garlic, minced

• Optional: 1 tablespoon white wine or a splash of apple cider vinegar

• 1 tablespoon fresh dill or parsley for garnish

🍝 For the Garlic Spinach Orzo

• 1 cup whole-wheat orzo

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 3 cups baby spinach (roughly chopped)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: 2 tablespoons grated Parmesan or crumbled feta

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Instructions

1. Make the meatballs

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. In a bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, parsley, oregano, salt, and pepper. Mix gently — don’t overwork the meat.

3. Form into small meatballs (about 1 ½ inches).

4. Place on the baking sheet, drizzle lightly with olive oil, and bake for 18–20 minutes, until golden and cooked through (internal temp: 165°F / 74°C).

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2. Cook the orzo

1. While the meatballs bake, cook orzo according to package directions until al dente.

2. Drain and toss with olive oil to prevent sticking.

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3. Make the garlic spinach

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.

2. Add minced garlic and sauté 30 seconds until fragrant.

3. Add spinach and cook until wilted (2–3 minutes).

4. Stir in the cooked orzo, season with salt and pepper, and remove from heat.

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4. Make the lemon sauce

1. In a small pan, heat olive oil and garlic over medium heat.

2. Add lemon juice and chicken broth; simmer for 2–3 minutes.

3. Add the cooked meatballs to the sauce and toss to coat.

4. Sprinkle with fresh dill or parsley.

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5. Serve

Plate the garlic spinach orzo first, top with lemony chicken ricotta meatballs, and drizzle with the remaining lemon sauce.
Finish with a few crumbles of feta or Parmesan and extra lemon zest.

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Nutrition (per serving, serves 4)

Approximate values:

• Calories: 450

• Protein: 38g

• Fat: 18g (mostly from olive oil & ricotta)

• Carbs: 32g

• Fiber: 5g

• Added sugar: 0g