Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

introduction

This is a simple, bright meal with lemon chicken ricotta meatballs on a bed of garlic spinach orzo. The dish tastes fresh and feels light. It works for weeknight dinners or a small Sunday meal. If you like other chicken ideas, check Best Leftover Rotisserie Chicken Recipes for more inspiration.

why make this recipe

• It cooks fast and fills the plate.
• The ricotta keeps meatballs soft and tender.
• Lemon adds a fresh, bright flavor.
• Orzo and spinach make a simple, healthy base.

how to make Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Make the meatballs first, brown them, then finish the orzo and spinach. The ricotta makes meatballs creamy inside. For more ricotta-and-spinach ideas, see Spinach and Ricotta Gnudi.

Steps in short:

• Mix the meatball ingredients and form meatballs.
• Brown meatballs in a skillet.
• Cook orzo in chicken broth.
• Wilt spinach in the meatball skillet with garlic.
• Serve meatballs over the orzo and squeeze lemon on top.

Ingredients :

• 1 lb Ground chicken
• 2 cloves Garlic
• 1 tsp Garlic powder
• 1 tbsp Lemon, zest
• 1 Lemon, wedges
• 2 tbsp Parsley, fresh
• 2 cups Spinach, fresh
• 1 Egg
• 2 cups Chicken broth
• 1 cup Orzo pasta
• 2 tbsp Olive oil
• 1/4 cup Breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1/2 cup Ricotta cheese
• Salt and pepper to taste

Directions :

1. In a large bowl, combine ground chicken, garlic, garlic powder, lemon zest, parsley, egg, breadcrumbs, ricotta cheese, salt, and pepper. Mix until well combined and form into meatballs.
2. Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
3. In a separate pot, cook the orzo according to package instructions in chicken broth until al dente. Drain and set aside.
4. In the same skillet as the meatballs, add fresh spinach and cook until wilted.
5. Serve meatballs over the garlic spinach orzo, with lemon wedges and grated Parmesan on top.

how to serve Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Serve hot on plates or in shallow bowls. Add a lemon wedge for squeezing. Sprinkle extra Parmesan and some chopped parsley. A side salad or crusty bread works well.

how to store Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

Cool to room temperature then place in an airtight container. Store in the fridge for 3–4 days. Reheat gently in a skillet or microwave. Freeze meatballs (without orzo) in a freezer bag for up to 3 months; thaw in the fridge before reheating.

tips to make Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo

• Do not overmix the meat mix — it keeps meatballs tender.
• Use fresh lemon zest for the best bright flavor.
• Brown meatballs well for color and extra flavor.
• Taste and salt the orzo after cooking; chicken broth can vary in saltiness.
• If ricotta is wet, drain it on paper towel for 10 minutes to avoid a loose mix.

variation (if any)

• Swap ground turkey or pork for chicken.
• Add red pepper flakes to the meatballs for heat.
• Stir a splash of cream or a spoon of cream cheese into the orzo for a richer sauce.
• Use baby kale instead of spinach for a heartier green.

FAQs

Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) on a parchment-lined sheet for 15–18 minutes until cooked through.

Q: Is ricotta safe to cook with ground chicken?
A: Yes. Ricotta mixes into the meat and keeps it moist. Cook meatballs to an internal temp of 165°F (74°C).

Q: Can I use dried herbs instead of fresh parsley?
A: You can. Use 1 teaspoon dried parsley for every tablespoon of fresh.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs and gluten-free orzo (or a small pasta like rice pasta).

Conclusion

If you want a closely related recipe idea, see this detailed version: Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo.

Lemony Chicken Ricotta Meatballs

A simple, bright meal featuring tender lemon chicken ricotta meatballs served over garlic spinach orzo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 lb Ground chicken
• 2 cloves Garlic
• 1 tsp Garlic powder
• 1 tbsp Lemon, zest
• 2 tbsp Parsley, fresh
• 1 Egg Egg
• 1/4 cup Breadcrumbs
• 1/2 cup Ricotta cheese
• Salt and pepper to taste

For the Orzo and Spinach

• 2 cups Spinach, fresh
• 2 cups Chicken broth
• 1 cup Orzo pasta
• 2 tbsp Olive oil
• 1/4 cup Parmesan cheese, grated
• 1 Lemon Lemon, wedges

Method

 

Preparation

1. In a large bowl, combine ground chicken, garlic, garlic powder, lemon zest, parsley, egg, breadcrumbs, ricotta cheese, salt, and pepper. Mix until well combined and form into meatballs.
2. Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides, about 5-7 minutes.
3. In a separate pot, cook the orzo according to package instructions in chicken broth until al dente. Drain and set aside.
4. In the same skillet as the meatballs, add fresh spinach and cook until wilted.

Serving

1. Serve meatballs over the garlic spinach orzo, with lemon wedges and grated Parmesan on top.

Notes

Do not overmix the meat mix to keep meatballs tender. Use fresh lemon zest for the best bright flavor. Brown meatballs well for color and extra flavor. Taste and salt the orzo after cooking; chicken broth can vary in saltiness. If ricotta is wet, drain it on paper towel for 10 minutes to avoid a loose mix.