Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

🍋 Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Ingredients

For the Meatballs:

• 1 lb (450 g) ground chicken

• 1 cup ricotta cheese (whole milk preferred)

• ½ cup breadcrumbs (panko or regular)

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• Zest of 1 lemon

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil (for searing)

For the Orzo:

• 1 ½ cups orzo pasta

• 3 cups chicken broth (or water + bouillon)

• 3 tbsp butter or olive oil

• 3 cloves garlic, minced

• 3–4 cups fresh spinach (about 5 oz)

• Juice of 1 lemon (plus extra for serving)

• ½ cup grated Parmesan cheese

• Salt & pepper, to taste

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Instructions

1. Make the Meatballs:

1. In a large mixing bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, oregano, red pepper flakes, salt, and pepper.

2. Mix gently until just combined (don’t overmix or the meatballs will be tough).

3. Scoop and roll into small meatballs (about 1 ½ inches).

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

5. Add the meatballs in batches and sear on all sides until golden brown (about 6–8 minutes). They don’t need to cook all the way through here—just get color.

6. Remove meatballs and set aside.

2. Cook the Orzo:

1. In the same skillet, melt butter (or add olive oil if preferred).

2. Add garlic and sauté 30–60 seconds until fragrant.

3. Stir in the orzo and toast for 1–2 minutes.

4. Add chicken broth, bring to a simmer, and cook until the orzo is al dente (about 8–10 minutes), stirring often.

5. Stir in spinach and cook until wilted.

6. Mix in Parmesan cheese, lemon juice, and season with salt & pepper.

3. Finish the Dish:

1. Nestle the seared meatballs back into the skillet with the orzo.

2. Cover and let cook another 5–7 minutes until meatballs are cooked through (internal temp 165°F / 74°C).

3. Garnish with extra parsley, Parmesan, and lemon wedges.

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🌟 Serving Suggestion

Serve hot in bowls with extra lemon squeezed over the top. Pairs beautifully with a crisp side salad or roasted vegetables.