Ingredients :
For the Meatballs:
1 pound ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs
Salt and black pepper, to taste
Olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tablespoons olive oil
3 garlic cloves, minced
4 cups baby spinach
Salt and pepper, to taste
Optional: squeeze of lemon juice for brightness
Instructions :
Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground chicken, ricotta, Parmesan, egg, garlic, lemon zest, lemon juice, parsley, breadcrumbs, salt, and pepper. Mix gently until well combined.
Step 2: Form the Meatballs
Shape the mixture into small meatballs (about 1.5-inch diameter). You should get around 12-14 meatballs.
Step 3: Cook the Meatballs
Heat a few tablespoons of olive oil in a large skillet over medium heat. Sear the meatballs in batches until browned on all sides and cooked through, about 5–7 minutes total. Remove and set aside.
Step 4: Cook the Orzo
In a separate pot, boil salted water and cook orzo according to package instructions. Drain and set aside.
Step 5: Sauté the Spinach
In the same skillet used for the meatballs, add 2 tablespoons olive oil. Sauté minced garlic until fragrant (about 30 seconds), then add the spinach and cook until wilted. Season with salt and pepper.
Step 6: Combine Orzo and Spinach
Add the cooked orzo to the skillet with the spinach. Stir to combine. Adjust seasoning as needed. Optional: Add a squeeze of lemon juice.
Step 7: Serve
Place the orzo-spinach mixture on a serving plate or bowl. Top with the lemony chicken ricotta meatballs. Garnish with extra Parmesan, lemon zest, or parsley if desired.