Description
Tender chicken ricotta meatballs infused with lemon flavor, served over a bed of garlic-infused spinach orzo for a fresh and hearty meal.
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- Zest of 2 lemons
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces orzo pasta
- 4 cups fresh spinach
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Instructions
- In a large bowl, combine ground chicken, ricotta cheese, lemon zest, minced garlic, breadcrumbs, egg, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 10-12 minutes.
- In a separate pot, cook orzo according to package instructions. Drain and set aside.
- In the same pot, melt butter and add fresh spinach. Cook until wilted, about 2-3 minutes.
- Add cooked orzo to the spinach and stir in grated Parmesan cheese.
- Serve the meatballs over the garlic spinach orzo.
Notes
For a lighter version, use low-fat ricotta and whole wheat orzo. Pairs well with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g