Description
This dish combines the light zest of lemon with the creamy richness of ricotta cheese, creating a perfect symphony of flavors and textures.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup ricotta cheese
- ½ cup breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ cup grated Parmesan (for meatballs)
- 1 egg
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon olive oil (for meatballs)
- 1 tablespoon olive oil (for sauce)
- 1 cup orzo pasta
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- 2 cups fresh spinach, chopped
- ½ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan (for sauce)
- 1 cup heavy cream
Instructions
- In a large mixing bowl, combine the ground chicken with ricotta cheese and breadcrumbs. Add the egg, dried oregano, lemon zest, Parmesan cheese, and minced garlic, then season with salt and pepper. Mix everything gently until well combined, then roll into 1-inch meatballs.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat and add the meatballs. Cook for about 6–8 minutes, turning occasionally, until golden-brown and fully cooked through.
- In the same skillet, add another tablespoon of olive oil, followed by minced garlic. Sauté the garlic for about one minute, then stir in the orzo pasta and toast for approximately 2 minutes.
- Pour in the chicken broth and lemon juice. Bring to a simmer, adding heavy cream and chopped spinach. Let it simmer for about 5 minutes.
- Once the orzo is cooked, stir in grated Parmesan cheese, then return the cooked meatballs to the skillet and heat through for an additional 2–3 minutes.
Notes
If the sauce is too thick, feel free to add more chicken broth until it reaches your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 750 mg
- Protein: 30 g