Lemony Chicken Ricotta Meatballs (Print)
Zesty chicken meatballs with orzo, spinach, and bold flavors combine for a vibrant dish.
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup ricotta cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1 egg
05 -
1 teaspoon lemon zest
06 -
2 cloves garlic, minced
07 -
1 teaspoon dried oregano
08 -
Salt and pepper to taste
→ Pasta
09 -
2 cups orzo pasta
10 -
2 cups fresh spinach
11 -
3 tablespoons olive oil
12 -
1/4 teaspoon red pepper flakes (optional)
# Directions:
01 -
In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, lemon zest, minced garlic, oregano, salt, and pepper. Mix until just combined.
02 -
Shape the mixture into 1-inch meatballs and set aside on a plate.
03 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and fully cooked through, about 10-12 minutes. Remove from skillet and keep warm.
04 -
Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and set aside.
05 -
In the same skillet used for the meatballs, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in spinach and cook until wilted. Add the cooked orzo and red pepper flakes, tossing to combine.
06 -
Serve the garlic spinach orzo topped with the cooked meatballs. Garnish with additional Parmesan cheese, if desired.
# Notes:
01 -
To achieve perfectly round meatballs, lightly oil your hands before shaping them.