Description
For the Meatballs:
1 lb ground chicken
½ cup goat cheese, crumbled
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tablespoons butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream
½ cup chicken broth
Zest and juice of 1 lemon
½ cup grated Parmesan cheese
Directions:
In a large bowl, combine ground chicken, goat cheese, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from skillet
and set aside.
Cook orzo according to package instructions. Drain and set aside.
In the same skillet, melt butter and sauté garlic for 30 seconds. Add spinach, salt, and black pepper, cooking until wilted.
Pour in heavy cream, chicken broth, lemon zest, and juice. Simmer for 2 minutes. Stir in cooked orzo and Parmesan cheese, tossing to coat.
Return meatballs to the skillet and gently mix into the orzo. Serve warm.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 510 kcal per serving
Servings: 4
