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Juicy chicken and ricotta meatballs served over garlic spinach orzo

Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

This cozy and quick dish features tender chicken meatballs with bright lemon and creamy ricotta, served over garlic spinach orzo.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Contemporary Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground chicken Choose a package that feels slightly tacky but not slimy.
  • ½ cup ricotta cheese Use whole milk ricotta for creamier meatballs.
  • ¼ cup grated Parmesan cheese Freshly grated adds savory depth.
  • ¼ cup breadcrumbs
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest
  • 1 tsp garlic powder
  • Salt and pepper, to taste
For the orzo
  • 1 cup orzo pasta Keep a close eye on the cooking time to avoid mush.
  • 2 cups chicken broth
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well blended.
  3. Shape the mixture into 1.5-inch meatballs and arrange on the baking sheet.
Cooking
  1. Bake for 20–25 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
  2. While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and simmer for 8–10 minutes, until tender.
  3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
  4. Stir in the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
  5. Drain any excess liquid from the orzo, then stir it into the spinach and garlic mixture. Toss to combine.
  6. Serve the meatballs over the warm garlic spinach orzo. Garnish with lemon wedges for a fresh finish.

Notes

Let the meatball mixture sit in the refrigerator for 10 minutes before shaping for easier rolling. Cooked meatballs will keep in the refrigerator for 3 to 4 days. You can freeze them for up to 3 months.