Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

A light Mediterranean dish with tender ricotta meatballs, lemony sauce, and silky garlic–spinach orzo.

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🟡 INGREDIENTS

For the Meatballs

• 500 g ground chicken

• ½ cup ricotta cheese

• 1 egg

• ½ cup breadcrumbs (or almond flour for low carb)

• 3 cloves garlic, minced

• 1 tbsp lemon zest

• 1 tbsp lemon juice

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp black pepper

• 1 tsp salt

• 2 tbsp chopped parsley

• 1–2 tbsp olive oil (for browning)

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For the Garlic Spinach Orzo

• 1 ½ cups orzo

• 2 tbsp olive oil

• 3–4 cloves garlic, minced

• 3 cups fresh spinach

• 2 cups low-sodium chicken broth

• 1 cup water

• Juice of ½ lemon

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup grated parmesan or crumbled feta (Mediterranean option)

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For the Lemony Pan Sauce

• 1 cup chicken broth

• Juice of 1 lemon

• 1 tsp lemon zest

• 1 tbsp olive oil

• 1 tsp oregano

• ¼ tsp chili flakes (optional)

• 1 tsp honey (optional—balances acidity)

• Salt & pepper to taste

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🟢 DIRECTIONS

1. Make the Meatballs

1. In a bowl combine chicken, ricotta, egg, breadcrumbs, garlic, lemon zest, lemon juice, oregano, basil, salt, pepper, and parsley.

2. Mix gently (don’t overwork).

3. Form small meatballs (about 1.5 tbsp each).

4. Heat olive oil in a skillet and brown meatballs on all sides for 5–7 minutes.
   They do not need to be fully cooked; they will finish in the sauce.

5. Remove and keep aside.

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2. Make the Lemony Sauce

1. In the same skillet, add chicken broth, lemon juice, zest, oregano, chili flakes, and honey.

2. Simmer for 3–4 minutes.

3. Add meatballs back into the pan.

4. Cover and simmer 10 minutes until fully cooked and tender.

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3. Make the Garlic Spinach Orzo

1. In a separate pot, heat olive oil.

2. Add garlic and sauté 30 seconds.

3. Add orzo and toast lightly for 1 minute.

4. Add broth + water, salt, and pepper.

5. Cook uncovered, stirring often, until orzo is tender and liquid mostly absorbed (8–10 minutes).

6. Stir in spinach until wilted.

7. Add lemon juice and Parmesan/feta.

8. Adjust salt and pepper.

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🟣 ASSEMBLE

• Spoon garlic spinach orzo into bowls.

• Top with lemony ricotta chicken meatballs.

• Drizzle extra lemon sauce from the pan over the top.

• Garnish with parsley, basil, or feta.

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✨ RESULT

Ultra-soft, melt-in-your-mouth chicken ricotta meatballs
Silky, garlicky orzo
Bright lemon sauce + Mediterranean herbs
Restaurant-quality but super easy at home!