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