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Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

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These Lemony Chicken Ricotta Meatballs are tender, juicy, and full of bright lemon flavor. Served over creamy garlic spinach orzo, this is a comforting yet fresh weeknight dinner that feels special.

Ingredients

Scale
  • For the meatballs:
  • 1 lb ground chicken
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • For the garlic spinach orzo:
  • 1 1/2 cups orzo pasta
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 5 oz fresh baby spinach
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • For garnish:
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. For the meatballs:
  2. 1. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, salt, and pepper. Mix until just combined.
  3. 2. Roll the mixture into 1.5-inch meatballs.
  4. 3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, cooking until browned on all sides and cooked through (about 8-10 minutes). Remove and set aside.
  5. For the garlic spinach orzo:
  6. 4. Meanwhile, cook orzo according to package instructions in salted water until al dente. Drain and set aside.
  7. 5. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
  8. 6. Add spinach and cook until wilted, about 2 minutes.
  9. 7. Stir in the cooked orzo, then add heavy cream and Parmesan. Stir until creamy and well combined.
  10. 8. Remove from heat and stir in lemon zest and lemon juice. Season with salt and pepper to taste.
  11. To serve:
  12. 9. Place the garlic spinach orzo on a serving platter. Top with meatballs and sprinkle with chopped parsley. Serve with lemon wedges on the side.

Notes

For best flavor, use freshly squeezed lemon juice and fresh lemon zest. The ricotta keeps the meatballs incredibly moist. If orzo becomes too thick, add a splash of pasta water or extra cream. These meatballs can also be made ahead and reheated.

Nutrition

Find it online: https://cheerychop.com/lemony-chicken-ricotta-meatballs-orzo/