Zesty Lemony Chicken Ricotta Meatballs over Garlic Spinach Orzo
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Author:sophiebennet
Total Time:40 minutes
Yield:4 servings 1x
Description
Savor Zesty Lemony Chicken Ricotta Meatballs served over garlic spinach orzo A fresh flavorful dish thats quick to make and sure to delight
Ingredients
Scale
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped
1 cup orzo pasta
2 cups chicken broth
2 cups fresh spinach, chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Instructions
In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, egg, breadcrumbs, lemon zest, garlic, salt, pepper, and parsley. Mix well but avoid overmixing.
Form the mixture into golf ball-sized meatballs, yielding about 12-15. Place on a lined baking sheet.
Preheat oven to 400°F (200°C) and bake the meatballs for 20-25 minutes until golden brown.
Bring chicken broth to a boil in a medium saucepan. Add orzo and cook for 8-10 minutes until al dente, then drain.
In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1 minute, add chopped spinach and cook until wilted.
Combine the cooked orzo with the spinach and garlic, tossing well. Adjust seasoning if needed but be cautious with adding more oil or lemon juice.
Layer the orzo mixture onto plates and top with baked meatballs. Garnish with parsley and serve with lemon wedges.
