Description
A delightful dish featuring tender chicken ricotta meatballs served over creamy garlic spinach orzo, garnished with fresh lemon wedges.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 large egg
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Lemon wedges, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Stir gently until just incorporated to maintain tenderness.
- Form the mixture into 1½-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 20–25 minutes until they are golden brown and fully cooked.
- Bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook for 8–10 minutes, stirring occasionally, until the pasta is just tender.
- While the orzo is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until aromatic.
- Introduce the chopped spinach and cook for 2–3 minutes until wilted. Season with salt and pepper to taste.
- Drain any excess liquid from the orzo, then mix it into the spinach and garlic skillet. Stir until well combined and creamy.
- Serve the orzo on plates, topped with the baked meatballs. Garnish with lemon wedges to enhance the flavor.
Notes
- For added flavor, use homemade chicken broth.
- Ensure not to overmix the meatball mixture to keep them tender.
- Optional: Add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320