Introduction
Zesty, light, and full of comforting flavors these Lemony Chicken Ricotta Meatballs are the ultimate feel-good dinner. Juicy meatballs packed with creamy ricotta and bright lemon zest, oven-baked to golden perfection, then served over a warm bed of garlicky spinach orzo that’s both cozy and vibrant. It’s the kind of one-plate meal that feels fancy, but comes together with weeknight ease.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Garlic Spinach Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well blended.
- Shape the mixture into 1.5-inch meatballs and arrange on the baking sheet.
- Bake for 20–25 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
- While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and simmer for 8–10 minutes, until tender.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
- Stir in the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
- Drain any excess liquid from the orzo, then stir it into the spinach and garlic mixture. Toss to combine.
- Serve the meatballs over the warm garlic spinach orzo. Garnish with lemon wedges for a fresh finish.
Variation
- Swap ground chicken for turkey – Ground turkey offers a similar lean profile but with a slightly richer flavor. It’s an easy substitute that still pairs wonderfully with lemon and ricotta.
- Add sun-dried tomatoes to the orzo – Stir in a handful of chopped sun-dried tomatoes to the spinach and garlic mix for a pop of tangy sweetness and Mediterranean flair.
- Use whole wheat orzo – For added fiber and a nuttier flavor, try whole wheat orzo. It complements the lemony meatballs while making the dish even more wholesome.
Cooking Notes
- Chill meatball mixture before shaping – If your meatball mixture feels too soft, let it rest in the fridge for 10–15 minutes. This makes shaping easier and helps them hold their form while baking.
- Don’t overcook the orzo – Orzo should be tender but not mushy. Keep an eye on it and taste a piece around the 8-minute mark to ensure the perfect bite.
- Fresh spinach wilts fast – Add the spinach at the very end of cooking so it stays bright and doesn’t overcook. You want it soft but still vibrant green.
Serving Suggestions
- Top with extra lemon zest or juice – Just before serving, a light sprinkle of lemon zest or a small squeeze of lemon juice will brighten the dish and amplify the citrusy flavor.
- Serve with a side salad – A crisp green salad with a simple vinaigrette adds freshness and crunch, balancing the creamy orzo and savory meatballs.
- Pair with a chilled white wine – If you enjoy wine with dinner, a glass of Sauvignon Blanc or Pinot Grigio complements the lemon and garlic beautifully.
Tips
- Use a cookie scoop for even meatballs – This not only ensures uniform cooking but also gives the dish a more polished look when serving.
- Double the meatballs and freeze half – These meatballs freeze well after baking. Store extras in an airtight container for a quick meal another day.
- Garnish makes it pop – A little fresh parsley and a lemon wedge go a long way in presentation. It makes the dish feel fresh and restaurant-worthy.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 480 mg
Frequently Asked Questions
-
Can I make the meatballs ahead of time?
Yes! You can prepare and shape the meatballs up to a day in advance. Just store them covered in the refrigerator until ready to bake. -
Can I freeze the meatballs?
Absolutely. Once baked and cooled, freeze the meatballs in a single layer on a tray, then transfer to a freezer-safe container or bag for up to 2 months. -
What can I use instead of orzo?
If orzo isn’t available, you can use small pasta shapes like ditalini or even cooked rice. Just adjust the cooking time and liquid as needed. -
Is there a dairy-free version?
Yes, you can substitute dairy-free ricotta and Parmesan alternatives. Just be sure to check the consistency and seasoning, as some vegan cheeses are saltier.
Conclusion
This dish brings together bright lemon, creamy ricotta, and savory garlic in one comforting, elegant plate. Whether you’re serving it for a cozy family dinner or a casual get-together, these baked chicken meatballs over garlicky spinach orzo strike the perfect balance between hearty and fresh. Give it a try, and let the flavors speak for themselves you might just find your new favorite weeknight meal.
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Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Zesty, light, and full of comforting flavors these Lemony Chicken Ricotta Meatballs are the ultimate feel-good dinner. Juicy meatballs packed with creamy ricotta and bright lemon zest, oven-baked to golden perfection, then served over a warm bed of garlicky spinach orzo that’s both cozy and vibrant. It’s the kind of one-plate meal that feels fancy, but comes together with weeknight ease.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Garlic Spinach Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well blended.
- Shape the mixture into 1.5-inch meatballs and arrange on the baking sheet.
- Bake for 20–25 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
- While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and simmer for 8–10 minutes, until tender.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
- Stir in the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
- Drain any excess liquid from the orzo, then stir it into the spinach and garlic mixture. Toss to combine.
- Serve the meatballs over the warm garlic spinach orzo. Garnish with lemon wedges for a fresh finish.
Notes
- Don’t skip the lemon zest it gives the meatballs a bright, fresh flavor that pairs perfectly with the creamy ricotta.
- Use low-sodium chicken broth if you’d like to control salt levels in the orzo.
- Leftovers? These reheat beautifully in a covered skillet with a splash of broth to loosen up the orzo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked, Stovetop
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 portion (¼ of total recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: chicken ricotta meatballs, lemon chicken meatballs, garlic spinach orzo, healthy chicken dinner, one-plate dinner