Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 cup baby spinach, chopped
1 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
¼ cup grated Parmesan cheese
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, oregano, basil, salt, and black pepper until combined.
Roll into small meatballs and place them on the prepared baking sheet.
Bake for 20-22 minutes until golden and cooked through.
Meanwhile, cook the orzo according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
Stir in spinach, lemon juice, lemon zest, salt, and black pepper. Cook for another 2 minutes.
Toss the cooked orzo with the garlic spinach mixture and Parmesan cheese.
Serve the meatballs over the lemon garlic orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
