Description
Tender, lemony chicken and ricotta meatballs served over a creamy garlic spinach orzo for a bright and satisfying 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 cups fresh spinach
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 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 1 tbsp olive oil in a large skillet over medium heat and cook meatballs until browned and cooked through, about 10-12 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sliced garlic. Sauté until fragrant, then add orzo and toast for 1-2 minutes. Pour in chicken broth and 1 cup water, bring to a simmer, and cook until orzo is tender and liquid is absorbed, about 8-10 minutes.
- Stir in spinach and heavy cream until spinach is wilted. Add lemon juice and season with salt and pepper. Return meatballs to the skillet and heat through. Serve with lemon wedges.
Notes
You can customize the seasonings to taste.