Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is a delightful and wholesome meal that brings together bright citrusy flavors, creamy textures, and savory notes in every bite. The juicy chicken meatballs, made tender with ricotta cheese, are infused with fresh lemon zest and herbs, then gently baked or pan-seared to perfection.
These meatballs are served atop a bed of warm orzo pasta, cooked with fragrant garlic and wilted spinach, creating a complete and satisfying dish that’s ideal for weeknight dinners or weekend gatherings. It’s a comfort meal that feels gourmet, yet simple enough to prepare at home. The combination of fresh ingredients and layered flavors offers a healthy and elegant option that everyone at the table will love.
Ingredients
For the Chicken Ricotta Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1 egg
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for searing or drizzling if baking)
For the Garlic Spinach Orzo:
- 1 cup orzo pasta
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Meatball Mixture
In a large bowl, combine ground chicken, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, lemon zest, parsley, oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender. - Shape the Meatballs
With damp hands, roll the mixture into meatballs about the size of a golf ball. You should get around 16-18 meatballs depending on size. - Cook the Meatballs
Option 1: Preheat a skillet over medium heat, add olive oil, and sear the meatballs on all sides until golden and cooked through, about 10–12 minutes.
Option 2: Preheat oven to 400°F (200°C), place meatballs on a lined baking sheet, drizzle lightly with olive oil, and bake for 18–20 minutes until golden and cooked through. - Cook the Orzo
Bring a medium pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside. - Sauté Garlic and Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper. - Combine Orzo with Spinach
Add the drained orzo to the skillet with the spinach. Stir to combine, then squeeze in the juice of half a lemon and mix well. Add Parmesan cheese if desired for extra richness. - Assemble the Dish
Serve a generous scoop of garlic spinach orzo on each plate, and top with lemony chicken ricotta meatballs. Garnish with extra lemon zest, chopped parsley, or a sprinkle of Parmesan. - Serve and Enjoy
Serve hot as a complete meal. This dish pairs well with a simple green salad or a glass of chilled white wine for a well-rounded dining experience.
This recipe is packed with nutrition and flavor, offering a lighter twist on traditional meatballs while delivering creamy, savory satisfaction. Whether you’re cooking for your family or hosting a cozy dinner party, this Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo will win hearts and palates alike.