Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp lemon zest
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
2 cups fresh spinach, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
Juice of ½ lemon
Salt and black pepper, to taste
Directions:
In a large bowl, mix ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper until well combined.
Form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Sear the meatballs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
Add orzo and toast for 1-2 minutes, stirring frequently.
Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Stir in chopped spinach, heavy cream, Parmesan cheese, and lemon juice. Season with salt and black pepper.
Return the meatballs to the skillet, cover, and let simmer for 5 minutes until fully cooked.
Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta, breadcrumbs, egg, minced garlic, lemon zest, oregano, salt, and pepper. The ricotta is key for moisture.
2. Form the Meatballs: Using damp hands, roll the mixture into 1-inch balls. This size ensures even cooking.
3. Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs, ensuring they aren’t crowded. Sear for 3-4 minutes per side until a golden-brown crust forms. They will finish cooking later. Remove and set aside.
4. Toast the Orzo: In the same skillet, melt butter. Add garlic and sauté for 1 minute. Add the dry orzo and toast for 1-2 minutes, stirring, until lightly golden and fragrant.
5. Cook the Orzo: Pour in the chicken broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
6. Create the Creamy Sauce: Reduce heat to low. Stir in the chopped spinach, heavy cream, Parmesan, and lemon juice. Season with salt and pepper. The spinach will wilt into the sauce.
7. Finish the Dish: Gently return the meatballs to the skillet, nestling them into the orzo. Cover and simmer for 5 minutes to heat the meatballs through and meld the flavors.
Serving Suggestions
Serve this dish warm, directly from the skillet. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. Crusty bread is perfect for soaking up the creamy sauce. Garnish with extra Parmesan cheese, fresh herbs like parsley or basil, and a crack of black pepper.
How-to Summary
Combine chicken, ricotta, and seasonings to form meatballs; sear until golden. In the same pan, toast orzo, then simmer it in broth until tender. Create a creamy sauce with spinach, cream, Parmesan, and lemon. Return meatballs to the skillet, cover, and simmer for 5 minutes to finish.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a mix of ground pork and beef are excellent substitutes for the chicken.
Can I make this dish ahead of time? You can prepare the meatballs and sear them a day ahead. Reheat them gently in the finished orzo, adding a splash of broth to loosen the sauce.
How do I prevent the meatballs from falling apart? Ensure your mixture is well-combined and not too wet. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can be used, though the sauce will be less rich and thick.
Is there a gluten-free alternative for the orzo? Yes, you can use a gluten-free orzo pasta or substitute with an equal amount of rice, adjusting the cooking liquid and time as needed.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to tough, dense meatballs. Mix just until ingredients are combined.
- Crowding the Skillet When Searing: This steams the meatballs instead of creating a flavorful crust. Cook in batches if necessary.
- Skipping the Orzo Toasting Step: Toasting the orzo adds a deep, nutty flavor to the final dish.
- Overcooking the Sauce: Add the cream and spinach at the end and simmer gently to prevent the cream from separating or the spinach from becoming mushy.
Conclusion
This Creamy Chicken Meatballs and Orzo recipe is a perfect one-pan wonder that delivers maximum flavor with minimal cleanup. The tender, ricotta-infused meatballs paired with the creamy, lemony orzo create a comforting and elegant meal suitable for both weeknights and casual entertaining. By following the detailed steps and tips, you can easily master this dish and enjoy a truly satisfying homemade dinner.
