Description
These Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo are the perfect balance of comfort and freshness! Juicy, tender chicken meatballs packed with ricotta and zesty lemon are simmered in a velvety garlic cream sauce with orzo and spinach. Every bite is rich, cheesy, and absolutely delicious. Plus, it all comes together in just 35 minutes, making it a perfect go-to for weeknight dinners or special occasions!
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Sauce & Orzo:
- 1 cup orzo pasta
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup lemon juice
- ½ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs.
- Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
- Sauté the Garlic & Orzo: In the same skillet, add 1 tablespoon olive oil and sauté the garlic for 1 minute. Stir in the orzo and toast for 1–2 minutes.
- Create the Sauce: Pour in the chicken broth and lemon juice, stirring to deglaze the pan. Add the heavy cream, red pepper flakes (if using), and spinach. Simmer for 5 minutes until the orzo is tender.
- Combine Everything: Stir in the Parmesan cheese and return the meatballs to the skillet. Let them warm through for 2–3 minutes.
- Serve & Enjoy! Spoon onto plates, garnish with extra Parmesan and lemon zest, and serve hot.
Notes
- Make Ahead: You can prep the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
- Freezing: Freeze cooked meatballs separately, then add them to freshly made sauce when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg