Chicken Ricotta Meatballs with Lemon Orzo is a fresh, comforting dinner that brings together tender baked chicken meatballs and a bright, creamy lemon orzo in one satisfying meal. This recipe is perfect for busy weeknights when you want something cozy yet light, and it also feels special enough to serve to guests without extra stress in the kitchen.
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Why You’ll Love This Chicken Ricotta Meatballs with Lemon Orzo
These chicken ricotta meatballs are incredibly soft and juicy thanks to the ricotta cheese, which keeps the lean ground chicken from drying out. The lemon orzo adds a fresh, slightly tangy contrast to the rich meatballs, while spinach brings color and balance. Everything comes together quickly with simple ingredients you may already have on hand, making this a practical but impressive meal. It’s family-friendly, reheats well, and delivers restaurant-style flavor in a single skillet.
Ingredients for Chicken Ricotta Meatballs with Lemon Orzo
For the Chicken Ricotta Meatballs
- Ground chicken
- Whole-milk ricotta cheese
- Egg
- Grated Parmesan cheese
- Breadcrumbs or panko
- Garlic, minced
- Salt and black pepper
- Olive oil for cooking
For the Lemon Orzo
- Orzo pasta
- Butter
- Garlic, minced
- Heavy cream or half-and-half
- Grated Parmesan cheese
- Lemon zest
- Fresh lemon juice
- Fresh spinach
- Salt and pepper
Ingredient Notes
Ricotta cheese is key for keeping the meatballs moist; if needed, you can substitute blended cottage cheese for a similar texture. Half-and-half can replace heavy cream for a lighter sauce, and evaporated milk also works well. Fresh spinach can be swapped with frozen spinach that has been fully thawed and squeezed dry. Lemon zest adds aroma and brightness, so don’t skip it if possible.
Step-by-Step Instructions
Step 1 – Prepare the Meatball Mixture
In a large bowl, combine ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Mix gently just until combined, being careful not to overwork the mixture so the meatballs stay tender.
Step 2 – Shape and Cook the Meatballs
Form the mixture into evenly sized meatballs. Heat olive oil in a large skillet over medium heat and cook the meatballs until golden on all sides and cooked through. Remove them from the skillet and set aside.
Step 3 – Cook the Orzo
Cook the orzo according to package instructions in salted water until just tender. Drain and set aside, reserving a small amount of the cooking liquid in case you need to loosen the sauce later.
Step 4 – Make the Lemon Sauce
In the same skillet used for the meatballs, melt butter and sauté garlic until fragrant. Stir in cream, Parmesan, lemon zest, and lemon juice, letting the sauce gently simmer until slightly thickened.
Step 5 – Finish the Dish
Add spinach to the sauce and cook until wilted. Stir in the cooked orzo, then return the meatballs to the skillet. Toss everything together gently until well coated and warmed through.
Pro Tips for Success
- Use a light hand when mixing the meatballs to keep them soft.
- Zest the lemon before juicing for maximum flavor.
- Add reserved pasta water a little at a time if the sauce thickens too much.
- Taste and adjust seasoning after adding lemon, as acidity can change balance.
- Let the meatballs rest briefly before serving for the best texture.
Flavor Variations
For a Mediterranean twist, add sun-dried tomatoes and a pinch of red pepper flakes. Swap spinach for kale or arugula for a slightly different bite. Stir in fresh herbs like basil or parsley at the end for extra freshness. You can also add sautéed mushrooms to the sauce for a heartier dish.
Serving Suggestions
Serve Chicken Ricotta Meatballs with Lemon Orzo on its own for a complete meal, or pair it with a crisp green salad and warm bread. Roasted vegetables like broccoli or asparagus make a great side if you want to stretch the meal further.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce. The meatballs can be frozen separately for up to two months; thaw overnight in the fridge before reheating.
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Chicken Ricotta Meatballs with Lemon Orzo
- Total Time: 50 minutes
- Yield: 4 servings
Description
Tender chicken ricotta meatballs paired with creamy, bright lemon orzo and wilted spinach. This comforting yet fresh dinner comes together easily and delivers restaurant-style flavor perfect for weeknights or entertaining.
Ingredients
- 1 pound ground chicken
- ½ cup whole-milk ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil for cooking
- 1 cup orzo pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¾ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- In a large bowl, gently mix ground chicken, ricotta, egg, Parmesan, breadcrumbs, garlic, Italian seasoning, salt, and pepper until just combined.
- Form the mixture into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat and cook meatballs until golden on all sides and cooked through. Remove and set aside.
- Cook orzo in salted water according to package directions. Drain and reserve a small amount of cooking liquid.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Stir in cream, Parmesan, lemon zest, and lemon juice. Simmer gently until slightly thickened.
- Add spinach and cook until wilted.
- Stir in cooked orzo, adding reserved pasta water if needed to loosen the sauce.
- Return meatballs to the skillet and gently toss until warmed through and coated.
Notes
Mix the meatballs gently to keep them tender. Add reserved pasta water as needed to maintain a creamy sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | ~520 |
| Protein | ~34g |
| Carbohydrates | ~38g |
| Fat | ~26g |
| Fiber | ~3g |
| Sodium | ~680mg |
FAQ About Chicken Ricotta Meatballs with Lemon Orzo
Can I bake the meatballs instead of pan-frying?
Yes, baking works well and reduces hands-on time. Place the meatballs on a lined baking sheet and bake at 400°F until cooked through, then add them to the sauce at the end.
Is this recipe good for meal prep?
Absolutely. The flavors hold up well, and the dish reheats nicely. Keep portions stored separately for easy lunches or dinners.
Can I make this dish gluten-free?
Yes, use gluten-free breadcrumbs and gluten-free orzo or a small gluten-free pasta shape. The rest of the ingredients are naturally gluten-free.
What can I use instead of orzo?
Small pasta shapes like ditalini or pearl couscous work well. You can also serve the meatballs over rice or quinoa if preferred.
Final Thoughts
Chicken Ricotta Meatballs with Lemon Orzo is the kind of recipe that feels comforting yet fresh, rich but balanced. With tender meatballs, creamy lemony pasta, and vibrant spinach, it’s a dish you’ll want to make again and again for both family dinners and special occasions.