Description
These tender chicken ricotta meatballs are simmered in a creamy lemon sauce and served over garlic orzo with spinach. A comforting, flavorful meal that comes together in under an hour.
Ingredients
Scale
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for browning
- For the orzo:
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- For the lemon cream sauce:
- 1 tbsp unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the orzo: Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add spinach and cook, stirring, until wilted, about 2 minutes. Return cooked orzo to the pot, add Parmesan, and toss. Season with salt and pepper. Cover and keep warm.
- Make the meatballs: In a large bowl, combine ground chicken, ricotta, Parmesan, panko, egg, garlic, lemon zest, salt, and pepper. Mix gently until just combined.
- Form mixture into 1½-inch meatballs (about 16-18).
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 6-8 minutes total. Remove meatballs and set aside (they will finish cooking in the sauce).
- Make the lemon cream sauce: In the same skillet, reduce heat to medium. Add butter and shallot, cooking until softened, about 2 minutes.
- Add garlic and cook 30 seconds. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, lemon juice, lemon zest, and Parmesan.
- Bring sauce to a gentle simmer. Return meatballs to the skillet, nestling them in the sauce. Cover and cook for 10 minutes, until meatballs are cooked through and sauce has thickened slightly.
- To serve, divide garlic orzo among plates. Top with meatballs and generous spoonfuls of lemon cream sauce. Garnish with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream. The meatballs can be made ahead and refrigerated. Reheat gently in the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 38g
- Protein: 42g