Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp lemon zest
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
2 cups fresh spinach, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
Juice of ½ lemon
Salt and black pepper, to taste
Directions:
In a large bowl, mix ground chicken, ricotta, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper until well combined.
Form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Sear the meatballs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
Add orzo and toast for 1-2 minutes, stirring frequently.
Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Stir in chopped spinach, heavy cream, Parmesan cheese, and lemon juice. Season with salt and black pepper.
Return the meatballs to the skillet, cover, and let simmer for 5 minutes until fully cooked.
Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 420 per serving Servings: 4 servings
