Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
For the Creamy Lemon Sauce
1 tablespoon butter
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture 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 cooked through.
While the meatballs bake, heat olive oil in a skillet over medium heat. Add garlic and chickpeas, cooking for 2–3 minutes until fragrant.
Stir in chopped spinach and red pepper flakes, cooking until wilted. Season with salt and black pepper. Remove from heat and set aside.
In the same skillet, melt butter over medium heat. Add heavy cream, chicken broth, lemon juice, lemon zest, salt, and black pepper. Stir and let simmer for 3–4
minutes until slightly thickened.
Add baked meatballs to the sauce, coating them well.
Serve meatballs over the spinach and garlic chickpeas. Garnish with extra Parmesan and lemon zest if desired.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 550 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine all meatball ingredients except the olive oil. Use your hands or a spatula to mix until just uniform—overmixing can lead to tough meatballs.
2. Form and Bake: Roll the mixture into 1-inch balls, placing them on a parchment-lined baking sheet. Drizzle with olive oil to promote browning. Bake in a preheated 400°F oven for 18-20 minutes.
3. Cook the Chickpea Base: While meatballs bake, sauté minced garlic in olive oil for 30 seconds until fragrant. Add chickpeas and cook for 2-3 minutes to warm through. Stir in spinach until wilted, then season and set aside.
4. Create the Sauce: In the same skillet, melt butter. Whisk in heavy cream, chicken broth, lemon juice, and zest. Simmer for 3-4 minutes until the sauce coats the back of a spoon.
5. Combine and Serve: Add the baked meatballs to the skillet, gently tossing to coat in the sauce. Serve immediately over the bed of spinach and chickpeas.
Serving Suggestions
This dish is versatile and pairs beautifully with various sides. For a low-carb option, serve over zucchini noodles or cauliflower rice. To make it heartier, spoon it over a bed of cooked orzo, couscous, or crusty bread to soak up the delicious sauce. A simple side salad with a light vinaigrette balances the richness perfectly.
How-to Summary
This recipe involves three key components: baking lemon-ricotta chicken meatballs, sautéing spinach and garlic chickpeas, and creating a quick, creamy lemon pan sauce. The meatballs are baked for ease and health, while the chickpeas and sauce are prepared sequentially in the same skillet for efficient cleanup. Finally, everything is combined for a flavorful, protein-packed meal.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent substitute and will yield a similar texture and flavor profile.
How can I make this recipe dairy-free? For the meatballs, substitute ricotta with dairy-free cream cheese or mashed white beans. Use a plant-based butter and full-fat coconut milk instead of butter and heavy cream for the sauce.
Can I prepare the meatballs ahead of time? Yes. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze them raw on a sheet, then transfer to a bag for up to 3 months; bake from frozen, adding a few extra minutes.
What if my sauce is too thin? Let it simmer for an additional 1-2 minutes to reduce further. For a quicker thicken, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce.
Are the chickpeas essential? They provide protein, fiber, and a hearty base, but you can substitute with white beans, lentils, or simply serve the meatballs and sauce over extra spinach or pasta.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the proteins, resulting in dense, rubbery meatballs. Mix until ingredients are just combined.
- Using Cold Ingredients: For easier mixing and more tender meatballs, ensure ingredients like ricotta and egg are not straight from the refrigerator.
- Crowding the Baking Sheet: Place meatballs with space between them to allow for proper air circulation and even browning.
- Boiling the Sauce: Keep the sauce at a gentle simmer. A rapid boil can cause the cream to separate or the sauce to become greasy.
Conclusion
This Lemon Ricotta Chicken Meatballs with Creamy Sauce recipe is a standout weeknight dinner that feels gourmet without requiring complex techniques. The combination of juicy, herb-infused meatballs, creamy lemon sauce, and savory chickpeas creates a perfectly balanced dish. By following the step-by-step guide and tips provided, you can easily avoid common pitfalls and achieve a restaurant-quality meal at home. It’s a flexible, crowd-pleasing recipe that is sure to become a regular in your cooking rotation.
