Description
Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is a comforting Mediterranean-inspired dinner featuring tender ricotta chicken meatballs served over creamy garlic Parmesan orzo with fresh spinach and bright lemon. This protein-packed one-pan meal is perfect for weeknight dinners, meal prep, or family gatherings.
Ingredients
For the Chicken Ricotta Meatballs:
1 lb (450 g) ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon lemon zest
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
For the Garlic Spinach Orzo:
1½ cups uncooked orzo
2 tablespoons olive oil
2 garlic cloves, minced
3 cups low-sodium chicken broth
3 cups fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, lemon zest, garlic, oregano, garlic powder, salt, and black pepper.
Mix gently until just combined and shape into approximately 16 meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Cook the meatballs for 8–10 minutes, turning occasionally, until evenly browned and cooked through to an internal temperature of 165°F (74°C).
Transfer to a plate and keep warm.
Using the same skillet, heat the olive oil and sauté the garlic for about 30 seconds until fragrant.
Add the uncooked orzo and stir continuously for 1 minute to lightly toast.
Pour in the chicken broth and stir in the oregano, salt, and black pepper.
Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
Add the spinach during the final 2–3 minutes and cook until wilted.
Stir in the Parmesan cheese, lemon juice, and lemon zest until creamy.
Add a splash of broth if needed to loosen the sauce.
Nestle the cooked meatballs over the creamy garlic spinach orzo.
Garnish with fresh parsley, extra Parmesan cheese, and additional lemon zest.
Serve immediately while hot.
Notes
Mix the meatball mixture gently to keep the meatballs tender.
Fresh lemon zest provides the brightest flavour.
Toast the orzo briefly before adding the broth for a richer, nuttier taste.
Add the spinach near the end of cooking to keep it vibrant.
Keep a little extra broth on hand to adjust the consistency before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean