🍋 Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Light, juicy, cheesy meatballs paired with tender garlic spinach and zesty orzo for a comforting yet bright meal.
📝 Description
These Lemony Chicken Ricotta Meatballs are tender and flavorful thanks to creamy ricotta and zesty lemon. They’re pan-seared to golden perfection and served over garlicky sautéed spinach with buttery orzo pasta. The result? A fresh, protein-packed dish that balances comfort and brightness in every bite.
🧄 Ingredients (Serves 4–5)
For the Meatballs:
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
For the Garlic Spinach Orzo:
- 2 cups orzo pasta
- 2 cups fresh spinach
- 3 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
👨🍳 Instructions
- Make the Meatballs
- In a bowl, mix ground chicken, ricotta, Parmesan, egg, lemon zest, garlic, oregano, salt, and pepper.
- Form into 1.5-inch balls (about 12–14 total).
- Heat 1–2 tbsp oil in a skillet over medium heat. Cook meatballs for 4–5 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Set aside.
- Cook Orzo
- Boil orzo in salted water according to package directions. Drain and toss with a little olive oil.
- Sauté Garlic Spinach
- In the same skillet, heat remaining olive oil. Add garlic and red pepper flakes (if using) and cook for 30 seconds.
- Add spinach and sauté until wilted, about 2–3 minutes.
- Toss cooked orzo into the skillet with the spinach and season to taste.
- Assemble
- Serve meatballs over the garlic spinach orzo.
- Drizzle with more olive oil or a squeeze of lemon, if desired.
🧠 Notes
- Ricotta keeps the meatballs soft — don’t overmix the meat mixture to avoid tough texture.
- You can bake the meatballs at 400°F (200°C) for 18–20 minutes if preferred.
- Whole wheat or gluten-free orzo can be substituted.
- Feel free to add fresh herbs like parsley or basil for extra brightness.
💡 Tips
- Add more lemon zest or a splash of lemon juice to the orzo for extra zing.
- Make extra meatballs — they freeze beautifully!
- Pair with a side salad or grilled veggies for a complete meal.
- Cook meatballs in butter + olive oil for a richer finish.
🍽️ Servings
- Makes: 4–5 servings
- Serving size: ~3 meatballs with orzo and spinach
🔍 Nutritional Info (per serving, approx.)
- Calories: ~420
- Protein: ~28g
- Carbs: ~28g
- Fat: ~21g
- Fiber: ~2g
- Sugars: <2g
- Rich in: Protein, calcium, iron, Vitamin A, B12
💪 Benefits
✅ High-protein meal to support muscle & satiety
✅ Includes leafy greens and whole ingredients
✅ Balanced macros for energy and satisfaction
✅ Light, refreshing flavor with no heaviness
✅ Great for meal prep or family dinners
❓ Q&A
Q: Can I use turkey instead of chicken?
A: Yes! Ground turkey works well and gives similar texture.
Q: Is this dish good for meal prep?
A: Absolutely. Store components separately or assembled, and reheat gently.
Q: Can I make this low-carb?
A: Substitute orzo with riced cauliflower or zucchini noodles.
Q: Can I make the meatballs dairy-free?
A: Omit Parmesan and ricotta — but use an egg and 1–2 tbsp almond flour or crushed pork rinds to bind. Results will vary slightly.
Q: Can I freeze the meatballs?
A: Yes, cooked meatballs freeze well up to 2 months. Thaw and reheat before serving.