Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo

 

 

 

 

Ingredients

For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Sauce & Orzo:
1 cup orzo pasta
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
1 tablespoon olive oil
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Instructions

Make the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs.
Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
Sauté the Garlic & Orzo: In the same skillet, add 1 tablespoon olive oil and sauté the garlic for 1 minute. Stir in the orzo and toast for 1–2 minutes.
Create the Sauce: Pour in the chicken broth and lemon juice, stirring to deglaze the pan. Add the heavy cream, red pepper flakes (if using), and spinach. Simmer for 5 minutes until the orzo is tender.
Combine Everything: Stir in the Parmesan cheese and return the meatballs to the skillet. Let them warm through for 2–3 minutes.
Serve & Enjoy! Spoon onto plates, garnish with extra Parmesan and lemon zest, and serve hot.