Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo

Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo

Ingredients (Serves 4–5)

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Lemon Chicken Ricotta Meatballs

• 1 lb (450 g) ground chicken

• ½ cup ricotta cheese (whole-milk preferred)

• ⅓ cup breadcrumbs or almond flour

• 1 egg

• 2 cloves garlic, minced

• Zest of 1 large lemon

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley or basil, finely chopped

• 1 tsp dried oregano

• ¾ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil (for cooking)

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Garlic Spinach Orzo

• 1½ cups orzo pasta

• 3 cups chicken broth (or water)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 4 cups fresh spinach

• Zest of ½ lemon

• Salt & black pepper, to taste

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Optional Lemon Finish

• Freshly grated Parmesan

• Extra lemon wedges

• Chili flakes

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Instructions

1. Make the Meatballs

1. In a large bowl, gently mix ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, lemon juice, herbs, oregano, salt, and pepper.

2. Form into 1½-inch meatballs (about 16–18).

2. Cook the Meatballs

1. Heat olive oil in a large skillet over medium heat.

2. Sear meatballs for 6–8 minutes, turning gently, until golden and cooked through.
   (Internal temp: 74°C / 165°F)

3. Remove and set aside.

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3. Cook the Orzo

1. In a saucepan, bring chicken broth to a boil.

2. Add orzo and cook until tender, about 8–10 minutes. Drain if needed.

4. Garlic Spinach Finish

1. Heat olive oil in a large pan over medium heat.

2. Add garlic and sauté 30 seconds until fragrant.

3. Add spinach and cook until wilted.

4. Stir in cooked orzo, lemon zest, salt, and pepper.

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5. Assemble

• Spoon garlic spinach orzo onto plates

• Top with lemony chicken ricotta meatballs

• Finish with Parmesan, chili flakes, and a squeeze of fresh lemon

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Serving Tips

• Add a Greek yogurt–lemon drizzle for extra creaminess

• Swap spinach for kale or arugula

• Works beautifully for meal prep — stays juicy and fresh