Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Ingredients

• 1.0 lb ground chicken
• 0.5 cup ricotta cheese
• 0.25 cup grated parmesan cheese
• 0.5 cup breadcrumbs
• 1.0 egg
• 2.0 cloves garlic (minced)
• 1.0 tsp lemon zest
• 1.0 tsp dried oregano
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1.0 tbsp olive oil (for cooking)
• 1.0 cup orzo pasta
• 2.0 cups fresh spinach (chopped)
• 3.0 cloves garlic (minced)
• 1.0 cup heavy cream
• 0.5 cup chicken broth
• 0.25 cup lemon juice
• 0.5 tsp red pepper flakes (optional)
• 0.5 cup grated parmesan cheese
• 1.0 tbsp olive oil

Instructions

1. Step 1: In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and pepper. Mix until just combined and roll into 1-inch meatballs.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs for 6–8 minutes, turning gently to color all sides. Once golden and cooked through, set them aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil. Sauté garlic for 1 minute, then stir in orzo and toast for 1–2 minutes.
4. Step 4: Deglaze the pan with lemon juice and chicken broth. Add heavy cream, red pepper flakes, and spinach. Simmer for 5 minutes, until the orzo is just tender.
5. Step 5: Stir in Parmesan and return the meatballs to the skillet. Let everything warm through for 2–3 minutes.
6. Step 6: Spoon into shallow bowls. Garnish with extra cheese and lemon zest. Serve hot!