Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Tender lemon-ricotta chicken meatballs baked until golden, served over garlicky spinach orzo for a light yet comforting dinner packed with flavor.
Ingredients
- 1 pound ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups orzo pasta
- 2 cups fresh spinach
- 3 tablespoons olive oil
- ¼ teaspoon red pepper flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). In a bowl, combine ground chicken, ricotta, Parmesan, egg, lemon zest, garlic, oregano, salt, and pepper. Mix gently until just combined.
- Line a baking sheet with parchment. Roll mixture into 1-inch meatballs and place on the sheet. Bake for 20-25 minutes, until golden brown and internal temp reaches 165°F.
- Boil salted water, cook orzo as per package instructions, and add spinach in the last 2 minutes. Drain and return to the pot.
- Heat olive oil in a skillet. Sauté garlic and optional red pepper flakes for 1 minute. Add orzo and spinach, toss to coat.
- Spoon orzo into bowls, top with meatballs, and garnish with parsley. Add a squeeze of lemon for extra zing.