Description
This recipe features tender baked chicken ricotta meatballs flavored with Italian herbs and cheeses, served atop a creamy spinach orzo that balances richness with freshness. Perfect for a comforting weeknight dinner, the meatballs are baked to juicy perfection, while the orzo is cooked with garlic, spinach, and a luscious cream sauce infused with lemon zest and cheese.
Ingredients
Scale
For the Meatballs
- 1 lb Ground chicken
- 1 large Egg
- â…” cup Ricotta Cheese
- ½ tsp Kosher Salt
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 2 tbsp Fresh Basil (roughly chopped)
- ½ cup Panko
- ½ cup Italian Cheese Blend (shredded)
- Olive oil spray
For the Orzo
- 2 tbsp Olive oil
- 4 cloves Garlic (grated)
- 1 pinch Red Pepper Flakes
- 1½ cups Uncooked Orzo
- 3 cups Chicken Broth (or vegetable broth)
- 2 cups Fresh Baby Spinach
- 1 cup Heavy cream
- ½ cup Italian Cheese Blend
- ½ cup Parmesan Cheese (shredded)
- 1 large Lemon (juiced and zested)
- Salt & pepper to taste
Instructions
- Preheat and Prepare Meatballs: Preheat your oven to 400°F. In a large mixing bowl, combine ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, fresh basil, panko, and Italian cheese blend. Mix gently just until combined to avoid dense meatballs.
- Form and Bake Meatballs: Roll the mixture into 1½-inch golf ball-sized meatballs. Arrange them in a single layer on a baking sheet greased or sprayed with olive oil spray. Spray the tops of the meatballs lightly with olive oil. Bake for 25–30 minutes until meatballs reach an internal temperature of 165°F. If you want a golden crust, broil for an additional 3–4 minutes at the end.
- Start the Orzo Base: While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the grated garlic and a pinch of red pepper flakes. Cook for about 3 minutes until garlic is fragrant but not browned.
- Cook the Orzo: Stir in the uncooked orzo and chicken broth. Bring to a simmer, then cover and cook for about 9–10 minutes until the orzo is tender and most of the broth is absorbed.
- Add Spinach and Cream: Remove the lid and add the fresh baby spinach and heavy cream. Cover again and cook an additional 3 minutes until the spinach wilts and the orzo is creamy.
- Finish the Orzo: Stir in the Italian cheese blend, shredded Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste for a bright, cheesy finish.
- Serve: Transfer the creamy spinach orzo to a shallow serving bowl, top with the baked chicken ricotta meatballs, drizzle with a little olive oil, and garnish with extra grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Use a meat thermometer to ensure meatballs reach 165°F for food safety.
- Panko breadcrumbs keep meatballs light and tender; do not substitute with heavier breadcrumbs.
- If you prefer a spicier dish, increase the amount of red pepper flakes when cooking the garlic.
- Vegetarian option: Substitute ground chicken with plant-based ground meat and use vegetable broth.
- For a lower fat alternative, use part-skim ricotta and reduce heavy cream amount or substitute with half-and-half.
