Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Description

Juicy, tender chicken meatballs enriched with creamy ricotta cheese and a burst of fresh lemon zest are baked to perfection, then served over buttery garlic spinach orzo for a wholesome, comforting, yet bright-tasting dinner. This dish blends Italian-inspired flavors with a refreshing citrus twist, making it a crowd-pleasing weeknight meal or an elegant dinner-party option.

Ingredients For the Lemony Chicken Ricotta Meatballs

• 1 lb (450 g) ground chicken

• 1/2 cup ricotta cheese (whole milk for creaminess)

• 1/3 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (panko preferred)

• 1 large egg

• 2 garlic cloves, minced

• 1 tsp lemon zest (from 1 lemon)

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, chopped

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• Olive oil spray or drizzle (for baking)

For the Garlic Spinach Orzo

• 1 1/2 cups orzo pasta

• 2 tbsp unsalted butter (or olive oil)

• 3 garlic cloves, minced

• 4 cups fresh baby spinach

• 3 cups chicken broth (low sodium)

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 cup grated Parmesan cheese

• Optional: squeeze of lemon juice before serving

Instructions

Make the Meatballs

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper. Mix gently until just combined (avoid over-mixing for tenderness).

3. Shape mixture into 1 1/2-inch meatballs and place on the baking sheet.

4. Lightly spray or drizzle with olive oil.

5. Bake for 18–20 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.

Make the Garlic Spinach Orzo

6. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

7. Stir in orzo and toast for 1–2 minutes.

8. Add chicken broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer 8–10 minutes, stirring occasionally until orzo is tender and most liquid is absorbed.

9. Add spinach and cook until wilted (1–2 minutes). Stir in Parmesan cheese.

Assemble & Serve

10. Plate garlic spinach orzo, top with lemony chicken ricotta meatballs, and finish with extra lemon juice or Parmesan if desired. Serve warm.

Notes

• You can substitute ground turkey for chicken.

• Whole milk ricotta provides the creamiest texture, but part-skim works if you want to reduce fat.

• Fresh lemon zest is key — bottled juice alone won’t provide the same brightness.

• Orzo can be replaced with small pasta shapes like ditalini or couscous.

Tips

• Wet your hands slightly before rolling meatballs to prevent sticking.

• For richer flavor, brown meatballs in a skillet before baking.

• If making ahead, store meatballs and orzo separately to avoid sogginess.

• Use leftover orzo as a base for next-day salads.

Servings

• Serves: 4

• Serving size: About 4 meatballs + 1 cup orzo per person

Nutritional Information (Approx. per serving)

• Calories: 465

• Protein: 31 g

• Fat: 18 g

• Saturated Fat: 7 g

• Carbohydrates: 43 g

• Fiber: 3 g

• Sugar: 2 g

• Sodium: 710 mg

Benefits

• High in protein for muscle repair and satiety.

• Lemon & spinach provide vitamin C and antioxidants.

• Ricotta cheese adds calcium for bone health.

• Balanced meal with lean protein, healthy fats, and carbs.

Q&A

Q: Can I freeze the meatballs?
A: Yes, bake them first, let cool, then freeze in a single layer before transferring to a freezer bag.

Q: Can I make this gluten-free?
A: Yes, use gluten-free breadcrumbs and pasta (such as GF orzo or rice).

Q: Can I add extra vegetables?
A: Absolutely! Mushrooms, zucchini, or bell peppers pair beautifully in the orzo.

Q: Can I make the orzo creamy?
A: Stir in 1–2 tbsp cream cheese or a splash of heavy cream before serving.