Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
2 cups baby spinach, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Mix until well combined.
Roll into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and fully cooked.
While the meatballs bake, cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped spinach, cooking until wilted.
Add heavy cream, Parmesan, and red pepper flakes, stirring until smooth. Season with salt and black pepper.
Toss cooked orzo in the sauce until well coated.
Serve orzo topped with ricotta chicken meatballs, garnished with fresh parsley.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C) and line a baking sheet. In a large bowl, gently combine all meatball ingredients except the oil. Avoid overmixing to keep the meatballs tender. Roll the mixture into uniform 1-inch balls for even cooking. Place them on the sheet, drizzle with oil, and bake on the middle rack for 18-20 minutes. Meanwhile, cook the orzo to al dente. In a skillet, melt butter and sauté garlic until fragrant. Add spinach to wilt, then stir in cream, Parmesan, and seasonings to create a creamy sauce. Combine sauce and orzo, then plate topped with hot meatballs.
Serving Suggestions
This dish is a complete meal on its own, but can be elevated with simple additions. Serve with a crisp side salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, add a side of roasted cherry tomatoes or garlic bread. To make it a more elegant dinner party offering, garnish with extra fresh herbs like basil or chives and a light sprinkle of lemon zest over the top.
How-to Summary
In summary: mix chicken, cheeses, breadcrumbs, egg, and seasonings; form into balls and bake at 400°F for 18-20 mins. Separately, cook orzo, then create a sauce by sautéing garlic, wilting spinach, and adding cream and Parmesan. Toss orzo in the sauce and serve topped with the baked meatballs.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and chicken work well as substitutes for the ground chicken.
How can I make this dish gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like rice orzo or quinoa pasta.
Can I prepare the meatballs ahead of time? Absolutely. You can assemble the raw meatballs, cover them, and refrigerate for up to 24 hours before baking. You can also freeze them on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding a few extra minutes.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can be used, though the sauce will be less rich.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer; the internal temperature should reach 165°F (74°C). They should also be golden brown and no longer pink in the center.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Underseasoning: Be sure to taste and adjust the seasoning of the orzo sauce, as pasta and cream can dull flavors.
- Overcooking the Orzo: Cook only to al dente, as it will continue to soften slightly when tossed in the warm sauce.
- Crowding the Baking Sheet: Place meatballs with some space between them to ensure they brown properly instead of steaming.
Conclusion
This Ricotta Chicken Meatballs with Spinach & Garlic Orzo recipe is a fantastic weeknight dinner that feels special enough for guests. The tender, cheesy meatballs paired with the creamy, garlicky orzo create a harmonious and satisfying dish. By following the step-by-step guide and avoiding common pitfalls, you can achieve a restaurant-quality meal in about 35 minutes. Enjoy this comforting, flavorful combination that is sure to become a regular in your dinner rotation.
