Description
Tender baked meatballs made with ricotta and lemon, served over a fresh orzo salad with spinach, tomatoes, and basil. A light and flavorful one-dish meal perfect for spring.
Ingredients
Scale
- 1 pound ground chicken or turkey
- 1 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Orzo Salad:
- 1 cup orzo pasta
- 2 cups baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine ground meat, ricotta, panko, egg, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Mix until just combined.
- Form into 1-inch meatballs and place on a lined baking sheet.
- Bake for 18-20 minutes until cooked through and golden.
- Meanwhile, cook orzo according to package directions. Drain and rinse with cold water.
- In a large bowl, toss orzo with spinach, tomatoes, basil, olive oil, lemon juice, salt, and pepper.
- Serve meatballs over the orzo salad, garnish with extra basil and lemon zest.
Notes
For best texture, use full-fat ricotta. If using ground pork or beef, adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 30g