Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

This elegant yet comforting dish features light and tender chicken ricotta meatballs infused with lemon zest, nestled over creamy garlic spinach orzo. It’s a balanced, flavor-packed one-pan dinner that feels both indulgent and wholesome.

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🧾 Ingredients

For the Meatballs:

• 1 lb ground chicken

• 1/2 cup ricotta cheese

• 1/3 cup breadcrumbs (panko or regular)

• 1 egg

• 2 cloves garlic, minced

• Zest of 1 lemon

• 2 tbsp chopped fresh parsley (or basil)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp grated Parmesan (optional for extra flavor)

• 1 tbsp olive oil (for searing)

For the Garlic Spinach Orzo:

• 1 cup orzo pasta

• 2 cloves garlic, minced

• 2 cups baby spinach

• 1 ½ cups chicken broth

• 1/2 cup milk or heavy cream

• 2 tbsp butter or olive oil

• 1 tbsp lemon juice

• Salt and pepper to taste

• Optional: Grated Parmesan for garnish

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🍳 Directions

1. Make the Meatballs:

• In a large bowl, combine ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, parsley, salt, pepper, and Parmesan (if using).

• Mix gently until just combined — do not overwork.

• Form into 12–14 meatballs.

• Heat olive oil in a skillet over medium heat. Sear the meatballs until browned on all sides (about 5–6 minutes). They don’t need to cook through yet.

• Remove from skillet and set aside.

2. Prepare the Orzo:

• In the same skillet, add butter or olive oil and sauté garlic for 30 seconds until fragrant.

• Stir in the orzo and lightly toast for 1–2 minutes.

• Pour in chicken broth and milk (or cream), bring to a simmer.

• Cook uncovered, stirring frequently, for 8–10 minutes until orzo is tender and the liquid is mostly absorbed.

• Stir in the spinach and lemon juice; cook for 1–2 more minutes until spinach is wilted.

• Season with salt and pepper to taste.

3. Finish the Dish:

• Nestle the seared meatballs back into the orzo.

• Cover the skillet and simmer on low for 8–10 minutes, or until meatballs are cooked through (internal temp 165°F/74°C).

• Optional: Sprinkle with extra lemon zest, Parmesan, or fresh herbs before serving.

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🧠 Why You’ll Love This:

• 🌱 Ricotta makes the meatballs light and tender

• 🍋 Lemon adds a fresh, bright flavor

• 🍝 Creamy orzo = comfort food with a gourmet twist

• 🥬 Spinach adds greens without taking over

• ✅ One-pan = easy cleanup

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🥗 Serving Ideas:

• Serve with a crisp green salad and crusty bread

• Pairs well with a chilled glass of Sauvignon Blanc or Pinot Grigio

• Ideal for meal prep — stores and reheats beautifully

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🧠 Nutrition (Approx. per serving – serves 4):

Note: Will vary depending on cream/milk, and whether cheese is added.

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❓ Related Questions:

1. Can I bake the meatballs instead of pan-searing?

Yes! Bake at 400°F (200°C) for 18–20 minutes until golden and cooked through.

2. Can I use ground turkey or beef?

Absolutely! Ground turkey is a great lean option, and beef adds richness.

3. Is this dish freezer-friendly?

Meatballs freeze well before or after cooking. The orzo is best fresh but can be refrigerated for up to 3 days.

4. Can I make it dairy-free?

Yes — use dairy-free ricotta, skip Parmesan, and replace milk/cream with a dairy-free option like coconut milk or oat cream.

5. How do I make it gluten-free?

Use gluten-free breadcrumbs and swap orzo for gluten-free pasta or rice.