Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo Recipe
These Lemony Chicken Ricotta Meatballs are tender and flavorful, baked to perfection and served over a bed of garlicky spinach orzo. The creamy ricotta and fresh lemon zest in the meatballs add a bright, rich taste, complemented by the savory Parmesan and garlic-infused spinach orzo. This comforting and balanced meal is quick to prepare and perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- Salt and pepper, to taste
Garlic Spinach Orzo
- 1 cup orzo pasta
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, chopped parsley, lemon zest, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Form the mixture into 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, until they turn golden brown and reach an internal temperature of 165°F, indicating they are fully cooked.
- Cook Orzo: While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo pasta, reduce heat to simmer, and cook for 8 to 10 minutes until the orzo is tender.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 to 2 minutes until fragrant, taking care not to burn it.
- Cook Spinach: Add the fresh spinach to the skillet with the garlic, cooking until wilted, approximately 2 to 3 minutes. Season with salt and pepper to taste.
- Combine Orzo and Spinach: Drain any excess liquid from the cooked orzo and stir it into the skillet with the garlic and spinach. Toss everything together to combine evenly.
- Serve: Plate the warm garlic spinach orzo and top with the baked lemony chicken ricotta meatballs. Garnish with fresh lemon wedges for a bright, fresh finish.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- For a creamier orzo, stir in a tablespoon of butter or a splash of cream at the end.
- Make sure not to overmix the meatball ingredients to keep them tender.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Fresh lemon wedges add brightness—don’t skip them!
Keywords: chicken meatballs, ricotta meatballs, lemony meatballs, garlic spinach orzo, baked chicken meatballs, easy dinner recipes, weeknight meals