Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Instructions

Step 1: Make the Meatballs

1. In a bowl, combine ground chicken, ricotta, breadcrumbs, garlic, lemon juice, zest, oregano, egg, Parmesan, salt, and pepper.
2. Mix gently until just combined and form into 1 ½-inch meatballs.

Step 2: Cook the Meatballs

1. Heat olive oil in a skillet over medium heat.
2. Sear meatballs on all sides until golden (about 5–6 minutes).
3. Transfer to a 375°F (190°C) oven and bake for 12–15 minutes until fully cooked (165°F internal temperature).
4. Alternatively, air fry at 375°F (190°C) for 14 minutes, flipping halfway.

Step 3: Make the Garlic Spinach Orzo

1. In a saucepan, melt butter and sauté garlic until fragrant.
2. Add orzo and stir for 1–2 minutes to lightly toast.
3. Pour in chicken broth and simmer until orzo is tender and liquid absorbed (10–12 minutes), stirring often.
4. Stir in spinach until wilted, then add Parmesan and lemon juice. Season with salt and pepper.

Step 4: Assemble & Serve

1. Plate a bed of creamy garlic spinach orzo.
2. Stack lemony chicken ricotta meatballs on top.
3. Drizzle with olive oil or extra lemon juice and garnish with parsley.

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