Creamy Lemon Chicken Ricotta Meatballs

 

 

Creamy Lemon Chicken Ricotta Meatballs

Ingredients:

For the Chicken Ricotta Meatballs:

1 lb ground chicken

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/2 cup breadcrumbs (Italian-style or panko)

1 egg

2 cloves garlic, minced

1 tsp lemon zest

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

1 tbsp olive oil (for cooking)

For the Creamy Lemon Sauce:

1 tbsp butter

2 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp black pepper

1/4 cup grated Parmesan cheese

1 tbsp fresh parsley, chopped (for garnish)

For the Garlic Orzo with Spinach:

1 cup orzo pasta

1 tbsp butter

2 cloves garlic, minced

2 cups chicken broth

2 cups fresh spinach, chopped

1/4 tsp salt

1/4 tsp black pepper

1/4 cup grated Parmesan cheese

Directions:

Step 1: Prepare the Meatballs

In a large bowl, combine ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, lemon zest, salt, black pepper, oregano, and basil. Mix until well combined.

Roll into meatballs (about 1 inch in diameter) and place on a plate or tray.

Heat 1 tbsp olive oil in a large skillet over medium heat.

Cook the meatballs, turning occasionally, until golden brown on all sides and fully cooked (about 8-10 minutes). Transfer to a plate and set aside.

Step 2: Make the Creamy Lemon Sauce

In the same skillet, melt 1 tbsp butter over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to deglaze.

Stir in heavy cream, lemon juice, salt, and black pepper. Bring to a gentle simmer.

Add Parmesan cheese and stir until melted.

Return the meatballs to the skillet, coating them in the sauce. Simmer for 3-5 minutes until everything is heated through.

Step 3: Cook the Garlic Orzo with Spinach

In a separate pot, melt 1 tbsp butter over medium heat.

Add minced garlic and sauté for 30 seconds.

Stir in the orzo and cook for 1 minute, lightly toasting the pasta.

Pour in the chicken broth and bring to a simmer.

Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Stir in chopped spinach, salt, black pepper, and Parmesan cheese. Cook for another 1-2 minutes until the spinach wilts.

Step 4: Serve and Enjoy

Spoon the garlic spinach orzo onto plates or bowls.

Top with the creamy lemon chicken ricotta meatballs and sauce.

Garnish with fresh parsley and extra Parmesan if desired.

Serve warm and enjoy!

Tips:

For a lighter version, you can substitute half-and-half for the heavy cream.

If you prefer, swap orzo with rice or another small pasta like couscous.

You can bake the meatballs at 400°F (200°C) for 15-18 minutes instead of pan-frying.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: ~550 per serving | Servings: 4-6