Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
For the Creamy Lemon Sauce
1 tablespoon butter
1/2 cup heavy cream
1/2 cup chicken broth
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, heat olive oil in a skillet over medium heat. Add garlic and chickpeas, cooking for 2–3 minutes until fragrant.
Stir in chopped spinach and red pepper flakes, cooking until wilted. Season with salt and black pepper. Remove from heat and set aside.
In the same skillet, melt butter over medium heat. Add heavy cream, chicken broth, lemon juice, lemon zest, salt, and black pepper. Stir and let simmer for 3–4
minutes until slightly thickened.
Add baked meatballs to the sauce, coating them well.
Serve meatballs over the spinach and garlic chickpeas. Garnish with extra Parmesan and lemon zest if desired.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 550 per serving, Servings: 4
