Description
Tender chicken meatballs enriched with ricotta and bright lemon flavors are served over a creamy garlic-spinach orzo for a comforting and gourmet-feeling one-pan meal.
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
Instructions
- Preheat oven to 375 °F. In a bowl, mix chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt and pepper; shape into 1-inch meatballs.
- Bake meatballs on a parchment-lined sheet for about 15 minutes, until golden and cooked through.
- In a skillet, sauté garlic in olive oil until fragrant. Add orzo and toast briefly.
- Stir in chicken broth and lemon juice to deglaze, then add heavy cream, spinach, and pepper flakes. Simmer until orzo is tender (about 5 minutes) and sauce thickens.
- Add the baked meatballs to the skillet, stirring gently to coat in sauce, and warm through for 2–3 minutes.
- Serve garnished with extra Parmesan and lemon zest.
Notes
- To make it gluten-free, use gluten-free breadcrumbs and substitute orzo with quinoa or gluten-free pasta.
- Dairy-free alternatives like coconut cream and vegan ricotta can be used.
- Ground turkey can replace chicken.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in the fridge for up to 3 days or freeze meatballs for up to 3 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
