Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
⅓ cup breadcrumbs
1 egg
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
Zest of 1 lemon
1 tablespoon olive oil (for cooking)
For the Orzo:
1 cup orzo pasta
2 tablespoons butter
2 cloves garlic, minced
1 ½ cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach, chopped
¼ cup heavy cream
Juice of 1 lemon
¼ cup grated Parmesan cheese
Directions:
In a bowl, mix ground chicken, ricotta, breadcrumbs, egg, garlic, salt, pepper, oregano, and lemon zest until well combined. Form into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
In the same skillet, melt butter and sauté garlic for 1 minute. Add orzo and stir to coat.
Pour in chicken broth, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Stir in chopped spinach, heavy cream, lemon juice, and Parmesan cheese. Let cook for another 2 minutes until creamy.
Serve the lemony garlic orzo with the chicken ricotta meatballs on top.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 450 kcal per serving
Servings: 4
