Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
1 tsp garlic powder
½ tsp onion powder
Zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
Juice of 1 lemon
½ cup grated Parmesan cheese
Salt and black pepper to taste
For the Spinach & Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic powder, onion powder, lemon zest, parsley, salt, and black pepper. Combine well.
Form the mixture into small meatballs and place them on the baking sheet.
Bake for 20-25 minutes, or until golden and fully cooked.
While the meatballs bake, heat butter in a skillet over medium heat. Add garlic and sauté until fragrant.
Pour in the heavy cream, chicken broth, and lemon juice. Simmer for 5 minutes, then stir in Parmesan cheese, salt, and black pepper.
Add the baked meatballs to the sauce and let them simmer for 5 minutes.
Meanwhile, cook the orzo according to package instructions.
Heat olive oil in a pan, sauté garlic, then add spinach and cook until wilted. Stir in the cooked orzo, season with salt and black pepper.
Serve the creamy lemon chicken ricotta meatballs over the spinach and garlic orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet. In a large bowl, thoroughly combine all meatball ingredients except the olive oil. Use a light hand to mix until just combined—overworking can make the meatballs tough. Form into 1-inch balls. Bake for 20-25 minutes until golden and cooked through (internal temperature of 165°F).
While baking, start the sauce. In a skillet, melt butter and sauté minced garlic for 30 seconds. Add heavy cream, chicken broth, and lemon juice. Bring to a gentle simmer for 5 minutes to slightly thicken. Reduce heat and whisk in Parmesan until melted. Season.
For the orzo, cook pasta according to package directions. In a separate pan, heat olive oil, sauté garlic, then add spinach until wilted. Fold in drained orzo and season.
Once meatballs are done, gently add them to the cream sauce, simmering for 5 minutes to soak up flavor. Serve immediately over the bed of spinach garlic orzo.
Serving Suggestions
Plate this dish family-style for a comforting meal. For a complete dinner, pair with a simple arugula salad dressed with lemon vinaigrette or roasted asparagus. A crisp glass of Sauvignon Blanc or Pinot Grigio complements the lemon and cream flavors beautifully. Garnish with extra chopped parsley, lemon zest, or a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
Mix chicken, cheeses, egg, breadcrumbs, and seasonings. Form into balls and bake. Prepare a creamy lemon-Parmesan sauce in a skillet. Cook orzo pasta and sauté it with garlic and spinach. Combine baked meatballs with the sauce and serve over the orzo.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute. Just ensure it’s not too lean (93/7 works well) to keep the meatballs moist.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs or almond flour for the meatballs, and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them on the baking sheet, covered, for up to 24 hours before baking. You can also freeze unbaked meatballs for up to 3 months; bake from frozen, adding 5-10 minutes to the time.
Why are my meatballs dry? This is often due to overmixing the meat or overcooking. Mix ingredients until just combined and use a meat thermometer to avoid baking past 165°F internally.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to refresh the sauce.
Common Mistakes to Avoid
- Overmixing the meatball mixture, which leads to dense, tough meatballs.
- Using only lean ground chicken; a little fat (93/7 ratio) is needed for moisture.
- Adding Parmesan cheese to a boiling sauce, which can cause it to clump. Always reduce heat to low before stirring it in.
- Overcooking the garlic in the sauce or spinach, which makes it bitter. Sauté just until fragrant (about 30 seconds).
- Not letting the meatballs simmer in the sauce at the end. This crucial step allows them to absorb the creamy lemon flavor.
Conclusion
This recipe for Creamy Lemon Chicken Ricotta Meatballs with Spinach Garlic Orzo is a standout weeknight dinner that feels gourmet. The tender, flavorful meatballs paired with the bright, luxurious sauce and hearty orzo create a perfectly balanced meal. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a restaurant-quality dish that is sure to become a family favorite. Enjoy the process and the delicious results!