Description
Tender, lemony chicken meatballs made with ricotta cheese, served over a bed of garlicky spinach orzo for a bright and comforting meal.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, sliced
- 4 cups fresh spinach
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan for serving
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- In a large bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, lemon zest, parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs. Heat a large skillet over medium heat with 1 tbsp olive oil. Cook meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sliced garlic. Sauté for 1 minute until fragrant. Add orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth and 1 cup water. Bring to a simmer, cover, and cook for 8-10 minutes until orzo is tender and liquid is absorbed.
- Stir in spinach until wilted. Return meatballs to the skillet, squeeze lemon juice over everything, and gently toss to combine. Serve hot with extra Parmesan and lemon wedges.
Notes
You can customize the seasonings to taste.