Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
1 tsp garlic powder
½ tsp onion powder
Zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
Juice of 1 lemon
½ cup grated Parmesan cheese
Salt and black pepper to taste
For the Spinach & Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
Salt and black pepper to taste
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 powder, onion powder, lemon zest, parsley, salt, and black pepper. Combine well.
Form the mixture into small meatballs and place them on the baking sheet.
Bake for 20-25 minutes, or until golden and fully cooked.
While the meatballs bake, heat butter in a skillet over medium heat. Add garlic and sauté until fragrant.
Pour in the heavy cream, chicken broth, and lemon juice. Simmer for 5 minutes, then stir in Parmesan cheese, salt, and black pepper.
Add the baked meatballs to the sauce and let them simmer for 5 minutes.
Meanwhile, cook the orzo according to package instructions.
Heat olive oil in a pan, sauté garlic, then add spinach and cook until wilted. Stir in the cooked orzo, season with salt and black pepper.
Serve the creamy lemon chicken ricotta meatballs over the spinach and garlic orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 380 per serving Servings: 4 servings
