Description
Tender, lemony chicken meatballs with creamy ricotta served over a bed of garlicky 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 breadcrumbs
- 1 egg
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 1 cup orzo
- 2 cups fresh spinach
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 2 cups chicken broth
Instructions
1. Prepare the Crust:
- In a bowl, combine ground chicken, ricotta, breadcrumbs, egg, lemon zest, minced garlic, Parmesan, parsley, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides, then 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, bring to a simmer, and cook orzo until al dente, about 8-10 minutes.
- Stir in spinach and lemon juice, then return meatballs to the skillet. Cover and simmer until meatballs are cooked through and spinach is wilted, about 5-7 minutes.
Notes
You can customize the seasonings to taste.