Description
This comforting yet bright dish brings together tender chicken ricotta meatballs infused with lemon and oregano, nestled in a creamy, garlicky orzo with wilted spinach and a subtle citrus kick. It’s a fresh twist on a cozy classic, perfect for weeknights or a casual dinner with flair.
Ingredients
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Sauce & Orzo:
1 cup orzo pasta
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Mix just until everything is combined, then form into 1-inch meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the garlic and sauté for 1 minute until fragrant. Stir in the orzo and cook for 1 to 2 minutes to lightly toast it.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in the heavy cream, red pepper flakes if using, and the chopped spinach. Simmer for about 5 minutes, or until the orzo is tender and the sauce is slightly thickened.
Stir in the grated Parmesan cheese, then return the meatballs to the skillet. Let everything simmer together for 2 to 3 more minutes until heated through.
Serve the creamy orzo and meatballs hot, garnished with extra Parmesan and a sprinkle of lemon zest.
Notes
The ricotta keeps the meatballs soft and juicy, while the lemon adds a refreshing brightness that balances the richness of the cream. If the orzo thickens too much, add a splash of broth or milk to loosen the sauce before serving. This dish also reheats well, making it great for leftovers.