Creamy Lemon Chicken Ricotta Meatballs with Spinach Garlic Orzo
This delightful dish combines tender chicken ricotta meatballs with a rich and creamy lemon-infused sauce that perfectly coats the garlicky orzo pasta. Each bite is bursting with comforting flavors — from the zesty brightness of the lemon to the creamy texture of the ricotta and the savory goodness of the meatballs. The fresh spinach adds a pop of color and a dose of nutrition, making this a well-rounded meal for any night of the week.
Whether you’re planning a cozy dinner with family or looking to impress guests with a satisfying yet elegant meal, this recipe ticks all the boxes. The golden-browned meatballs offer a wonderful contrast to the silky orzo, making it a visually stunning and delicious dish that’s sure to become a new favorite.
Ingredients for Creamy Lemon Chicken Ricotta Meatballs with Spinach Garlic Orzo
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil (for cooking)
For the Orzo and Sauce:
- 1 1/2 cups orzo pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper. Mix everything thoroughly until well combined.
Using your hands or a scoop, form the mixture into evenly sized meatballs, roughly 1 1/2 inches in diameter. Place them on a plate or tray.
Step 2: Cook the Meatballs
Heat a drizzle of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, ensuring they have space to cook evenly. Cook for about 4-5 minutes on each side until browned and fully cooked through. Remove the meatballs from the skillet and set them aside.
Step 3: Cook the Orzo
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the orzo and cook for another 2 minutes, allowing it to toast slightly.
Pour in the chicken broth and bring the mixture to a gentle simmer. Cook the orzo for 8-10 minutes, stirring occasionally, until tender and most of the liquid has been absorbed.
Step 4: Prepare the Creamy Lemon Sauce
Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Add the Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
Step 5: Add Spinach and Meatballs
Stir the fresh spinach into the creamy orzo until wilted. Return the cooked meatballs to the skillet, nestling them into the orzo. Allow everything to heat together for 2-3 minutes.
Step 6: Serve
Spoon the creamy orzo onto plates and top with the golden-browned chicken ricotta meatballs. Garnish with extra Parmesan and fresh parsley for a perfect finishing touch. Enjoy your delicious Creamy Lemon Chicken Ricotta Meatballs with Spinach Garlic Orzo!
Storage Instructions
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze the meatballs separately from the orzo for up to 2 months. When reheating, add a splash of chicken broth or cream to restore the creamy texture.
Estimated Nutrition
Per Serving (Based on 4 Servings):
- Calories: ~620 kcal
- Protein: ~40g
- Carbohydrates: ~55g
- Fat: ~28g
- Saturated Fat: ~12g
- Fiber: ~3g
- Sodium: ~780mg
These values are approximate and can vary based on portion size and specific ingredient brands.
Frequently Asked Questions
1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well as chicken in this recipe and will still pair nicely with the creamy lemon sauce.
2. What can I use instead of ricotta cheese?
Cottage cheese or even Greek yogurt can be used as a substitute for ricotta if you’re looking for a similar creamy texture.
3. How can I make this dish gluten-free?
Simply swap the breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta instead of orzo.
4. Can I add extra vegetables?
Absolutely! Mushrooms, cherry tomatoes, or bell peppers can be sautéed and added to the orzo for extra flavor and nutrition.
5. Is this dish spicy?
No, this recipe is mild in flavor. However, you can add a pinch of red pepper flakes to the sauce if you’d like a hint of spice.
6. Can I prepare the meatballs in advance?
Yes! The meatballs can be made a day ahead and stored in the refrigerator. Alternatively, they can be frozen raw and cooked straight from frozen.
7. What’s the best way to reheat this dish?
For best results, reheat on the stovetop over low heat with a splash of chicken broth or cream to keep the sauce smooth.
8. Can I use a different type of pasta?
Yes! While orzo is ideal for its texture, other small pasta shapes like ditalini, small shells, or elbow macaroni can also work well.
