Description
A delicious and easy recipe for lemony chicken ricotta meatballs served over garlic spinach orzo.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 lemon, juiced
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix ground chicken, ricotta, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper until combined.
- Form the mixture into meatballs and place on a baking sheet.
- Bake for 20-25 minutes or until cooked through.
- While the meatballs are baking, cook the orzo according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add spinach and cook until wilted.
- Drizzle lemon juice over the spinach.
- Combine cooked orzo with spinach and serve meatballs on top.
Notes
- For added flavor, consider adding red pepper flakes to the spinach.
- These meatballs can also be served with pasta sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 meatballs with orzo
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg