Description
Tender chicken ricotta meatballs simmered in a creamy lemon sauce, served over garlic orzo with wilted spinach. A comforting and flavorful one-skillet meal.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for browning
- For the Sauce and Orzo:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, ricotta, panko, egg, garlic, Parmesan, lemon zest, oregano, salt, and pepper. Mix gently until just combined. Form into 1.5-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 2–3 minutes per side. Remove and set aside (meatballs will not be fully cooked).
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add orzo and stir for 1 minute to toast slightly.
- Pour in chicken broth, scraping up browned bits. Bring to a simmer, then reduce heat to low. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream, lemon juice, and Parmesan cheese. Return meatballs to the skillet, nestling them into the orzo. Simmer uncovered for 5–7 minutes, until meatballs are cooked through and sauce thickens slightly.
- Add spinach and stir until wilted, about 1–2 minutes. Season with salt and pepper to taste. Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. To make gluten-free, use gluten-free panko and orzo. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620
- Sugar: 4g
- Fat: 38g
- Carbohydrates: 35g
- Protein: 32g