Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Ingredients

For the Meatballs:

1 pound ground chicken

½ cup ricotta cheese

¼ cup freshly grated Parmesan cheese

1 large egg

1 teaspoon finely grated lemon zest

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

For the Orzo and Spinach:

2 cups orzo pasta

2 cups fresh baby spinach

For the Garlic Oil:

3 tablespoons olive oil

¼ teaspoon red pepper flakes (optional)

2 cloves garlic, minced

For Serving:

Fresh parsley, chopped, for garnish

Fresh lemon wedges, for squeezing (optional but highly recommended)

Prepare the meatballs:

Preheat your oven to 400°F (200°C).

In a large bowl, combine the ground chicken, ricotta, Parmesan, egg, lemon zest, minced garlic, oregano, salt, and pepper.

Mix gently until just combined — avoid overmixing to keep the meatballs tender.

Shape and bake:

Line a baking sheet with parchment paper.

Roll the mixture into 1-inch meatballs and arrange them evenly on the sheet.

Bake for 20–25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Cook the orzo and spinach:

Meanwhile, bring a large pot of salted water to a boil.

Cook the orzo according to package directions.

In the last 2 minutes of cooking, stir in the spinach until wilted.

Drain and return everything to the pot.

Make the garlic oil:

In a skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute, just until fragrant.

Combine and serve:

Add the cooked orzo and spinach to the skillet, tossing to coat with the garlic oil.

Spoon the orzo mixture into serving bowls, top with the baked meatballs, and finish with a sprinkle of chopped parsley.

For a bright touch, squeeze a little fresh lemon juice over the top before serving.