Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

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🍋 Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Description

This bright and comforting dish combines tender, juicy lemon-infused chicken and ricotta meatballs with creamy garlic spinach orzo. The lemon and herbs keep it light, while the ricotta adds moisture and richness. It’s a perfect blend of Italian comfort and fresh Mediterranean flavors — ideal for weeknight dinners or elegant gatherings.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground chicken

  • ½ cup ricotta cheese

  • ½ cup breadcrumbs (plain or Italian)

  • 1 egg, lightly beaten

  • 2 cloves garlic, minced

  • 1 tsp lemon zest

  • 2 tbsp lemon juice

  • 2 tbsp chopped fresh parsley (or 1 tsp dried)

  • ½ tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • 2 tbsp olive oil (for browning)

For the Garlic Spinach Orzo:

  • 1 ½ cups orzo pasta

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 2 cups baby spinach, chopped

  • 2 cups chicken broth (plus extra if needed)

  • ¼ cup grated Parmesan cheese

  • 1 tbsp lemon juice

  • Salt and pepper, to taste

Instructions

1. Make the Meatballs

  1. In a large bowl, mix together ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper.

  2. Form into small meatballs (about 1 to 1.5 inches wide).

  3. Heat olive oil in a large skillet over medium heat.

  4. Add meatballs and cook until golden brown on all sides, about 5–7 minutes.

  5. Transfer to a plate (they will finish cooking in the sauce).

2. Prepare the Orzo

  1. In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.

  2. Stir in orzo and toast for 1 minute.

  3. Add chicken broth and bring to a gentle simmer.

  4. Cook uncovered for 8–10 minutes, stirring occasionally until the orzo is al dente. Add more broth if it becomes too thick.

  5. Stir in spinach until wilted. Add Parmesan cheese, lemon juice, salt, and pepper to taste.

3. Combine and Serve

  1. Return the meatballs to the skillet and cover for 5 minutes to finish cooking and absorb the flavors.

  2. Garnish with extra lemon zest, parsley, or Parmesan before serving.

Notes

  • Use part-skim ricotta for a lighter texture.

  • Fresh herbs add more flavor, but dried ones work fine too.

  • Ground turkey can replace chicken if desired.

  • You can add a splash of cream to the orzo for extra richness.

Tips

  • Chill the meatball mixture for 15 minutes before shaping to make them easier to handle.

  • Browning the meatballs first deepens flavor before simmering.

  • Don’t overcook the orzo—it should be creamy but not mushy.

  • Add a handful of peas or sun-dried tomatoes for variation.

Servings

🧆 Makes 4 servings
Perfect for a family dinner or meal prep (stores well for up to 3 days in the fridge).

Nutritional Information (Per Serving)

  • Calories: 470 kcal

  • Protein: 36 g

  • Carbohydrates: 35 g

  • Fat: 18 g

  • Fiber: 2 g

  • Sugar: 2 g

  • Sodium: 560 mg

(Values are approximate and can vary with ingredients used.)

Benefits

✅ High in lean protein from chicken
✅ Rich in calcium and vitamin A from ricotta and spinach
✅ Balanced with complex carbs for steady energy
✅ Light and lemony — great for digestion
✅ Comforting yet healthy — a wholesome dinner option

Q&A

Q1: Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F (200°C) for about 18–20 minutes, turning halfway through until golden and cooked through.

Q2: Can I use another type of pasta instead of orzo?
Absolutely — try couscous, farro, or small pasta shapes like ditalini.

Q3: How can I make it dairy-free?
Replace ricotta with dairy-free ricotta or mashed tofu, and use nutritional yeast instead of Parmesan.

Q4: Can it be made ahead?
Yes! Prepare the meatballs and orzo separately, then combine and reheat gently before serving.

Q5: What pairs well with this dish?
Serve with a crisp green salad, roasted vegetables, or garlic bread for a complete meal.

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