Description
These creamy lemon chicken ricotta meatballs are served over garlic orzo with spinach. They’re rich, tangy, and perfect for a comforting dinner.
Ingredients
Scale
- Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Orzo and Sauce:
- 1 cup orzo pasta
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Make the meatballs: In a bowl, combine ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, salt, and pepper. Mix until just combined. Form into 1-inch meatballs.
- Cook the meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
- Cook the orzo: In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Add orzo and toast for 1 minute. Pour in chicken broth, bring to a simmer, and cook until orzo is tender and liquid is absorbed, about 10 minutes.
- Make the sauce: Reduce heat to low. Stir in heavy cream and lemon juice. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Combine: Return meatballs to the skillet, spooning sauce over them. Simmer together for 2 minutes. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American-Italian
Nutrition
- Calories: 550
- Sugar: 5 g
- Fat: 28 g
- Carbohydrates: 40 g
- Protein: 35 g