Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo ✅ Ingredients (serves 4): For the...

Creamy Lemon Chicken Ricotta Meatballs with Spinach & Garlic Orzo
✅ Ingredients (serves 4):
For the Meatballs:

1 lb ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs

1 egg

1 clove garlic, minced

1 tsp dried oregano

1 tsp lemon zest

Salt and pepper to taste

1 tbsp olive oil (for frying)

For the Spinach & Garlic Orzo:

1 cup orzo pasta

1 tbsp olive oil

2 cloves garlic, minced

4 cups fresh spinach (or more if you love spinach!)

1/2 cup chicken broth (or vegetable broth)

1/4 cup grated Parmesan cheese

1 tbsp fresh lemon juice

Salt and pepper to taste

For the Creamy Lemon Sauce:

1 cup heavy cream

1/4 cup chicken broth

1 tbsp lemon juice

1 tsp lemon zest

1/2 tsp garlic powder

Salt and pepper to taste

Fresh parsley (optional, for garnish)

👩‍🍳 Instructions:
Make the meatballs:

In a large mixing bowl, combine the ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, oregano, lemon zest, salt, and pepper.

Mix until everything is well combined.

Shape the mixture into meatballs (about 1½ inches in diameter).

Heat the olive oil in a large skillet over medium heat.

Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned and cooked through.

Once cooked, remove from the skillet and set aside.

Cook the orzo:

In a separate pot, bring a large pot of salted water to a boil and cook the orzo according to the package instructions (about 8–10 minutes).

Drain and set aside.

Make the creamy lemon sauce:

In the same skillet used for the meatballs, add the chicken broth and heavy cream. Stir in the lemon juice, lemon zest, garlic powder, salt, and pepper.

Bring the sauce to a simmer and cook for 3–5 minutes, allowing it to thicken slightly.

Cook the spinach and garlic orzo:

In a large skillet or pan, heat 1 tbsp olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Add the spinach and cook until wilted, about 2–3 minutes.

Stir in the cooked orzo, chicken broth, and Parmesan cheese.

Season with salt, pepper, and lemon juice. Stir to combine everything.

Combine and serve:

Add the cooked meatballs back into the skillet with the creamy lemon sauce and allow them to heat through.

Serve the meatballs over the spinach and garlic orzo.

Garnish with fresh parsley and a bit of extra Parmesan if desired.

📝 Tips & Variations:
For extra flavor: Add a pinch of red pepper flakes to the orzo for a subtle heat.

Vegetarian version: Replace the chicken meatballs with plant-based or veggie meatballs.

Make it creamy: For a richer sauce, add a tablespoon of butter to the sauce along with the cream.