Name: Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground chicken; ½ cup ricotta cheese; ¼ cup grated Parmesan cheese; ½ cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 tsp lemon zest; 1 tsp dried oregano; ½ tsp salt; ½ tsp black pepper; 1 tbsp olive oil (for cooking); 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 tsp red pepper flakes (optional); ½ cup grated Parmesan cheese; 1 tbsp olive oil

I bring together tender, ricotta-infused chicken meatballs with a bright lemony zing, served over a creamy garlic-spinach orzo. It’s a cozy, gourmet-feeling dish that’s surprisingly easy to pull off on a weeknight. Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Why You’ll Love This Recipe

I love how the ricotta gives the meatballs a soft, melt-in-your-mouth texture, while the lemon adds a fresh, zesty lift that cuts through the richness. The garlic-spinach orzo is creamy, comforting, and full of flavor, creating the perfect bed for the meatballs. Everything comes together in under an hour, making it ideal for both weeknight meals and special dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tsp lemon zest
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)

For the garlic spinach 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 tsp red pepper flakes (optional)
½ cup grated Parmesan cheese
1 tbsp olive oil

directions

Preheat oven to 375°F. In a bowl, I mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and pepper until combined. Then I roll the mixture into 1-inch meatballs.
I place the meatballs on a parchment-lined baking sheet and bake for about 15 minutes, until they’re lightly browned and cooked through.
Meanwhile, I heat olive oil in a large skillet and sauté the garlic until fragrant. I add the orzo and toast it for a minute.
I pour in the chicken broth and lemon juice, then stir in the cream and bring it to a simmer. I add the chopped spinach and red pepper flakes and cook for 8–10 minutes until the orzo is tender.
Once the sauce has thickened, I stir in the Parmesan cheese and return the meatballs to the skillet. I let them simmer for a few more minutes to warm through.
I serve hot, with a sprinkle of extra Parmesan and lemon zest if I want a bit more brightness.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes swap the chicken for ground turkey or pork for a different flavor.
For a gluten-free version, I use gluten-free breadcrumbs and substitute the orzo with rice or gluten-free pasta.
I’ve made it dairy-free by using plant-based ricotta and cream alternatives, and it still tastes great.
I add mushrooms or sun-dried tomatoes when I want to amp up the umami.
If I’m craving heat, I increase the red pepper flakes or add a dash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The meatballs freeze well—just freeze them on a baking sheet first, then transfer to a freezer bag. I reheat on the stovetop over low heat, adding a splash of broth or cream to keep the orzo creamy. The microwave works too, but I stir halfway through for even heating.

FAQs

What can I use instead of ricotta in the meatballs?

I’ve used cottage cheese or even Greek yogurt in a pinch. They still keep the meatballs moist and tender.

Can I cook the meatballs on the stovetop instead of baking?

Yes, I’ve pan-fried them in a little olive oil until browned and cooked through. It adds a crispier texture on the outside.

How do I know when the meatballs are fully cooked?

I look for an internal temperature of 165°F or slice one open to check that it’s no longer pink inside.

Can I make this ahead of time?

Yes, I often prep the meatballs and store them raw in the fridge or freezer. The orzo is best fresh, but I’ve made it ahead and reheated gently with great results.

What can I use if I don’t have orzo?

I’ve subbed small pasta shapes like ditalini or even couscous. Arborio rice makes it more risotto-like.

Conclusion

This dish checks all the boxes for me—flavorful, easy, and comforting with just the right amount of brightness. I love how it feels special but doesn’t take much effort. Whether I’m cooking for guests or just craving something hearty and homemade, this recipe always satisfies.