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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. 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. 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. 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. Step 5: Stir in Parmesan and return the meatballs to the skillet. Let everything warm through for 2–3 minutes. Step 6: Spoon into shallow bowls. Garnish with extra cheese and lemon zest. Serve hot!
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