Baked Chicken Ricotta Meatballs With Creamy Spinach Orzo
A comforting dish that brings together the heartiness of meatballs and the creaminess of orzo.
Equipment
- Oven Preheat to 400°F.
- Baking sheet Grease before placing meatballs.
- Large Skillet For cooking orzo.
Ingredients
Main Ingredients
- 1 lb Ground chicken
- 1 large Egg
- 0.67 cup Ricotta Cheese
- 0.5 teaspoon Kosher Salt
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 2 tablespoons Fresh Basil roughly chopped
- 0.5 cup Panko
- 0.5 cup Italian Cheese Blend shredded
- 2 tablespoons Olive oil
- 4 cloves Garlic grated
- 1 pinch Red Pepper Flakes
- 1.5 cups Uncooked Orzo
- 3 cups Chicken Broth or vegetable broth
- 2 cups Fresh Baby Spinach
- 1 cup Heavy cream
- 0.5 cup Italian Cheese Blend
- 0.5 cup Parmesan Cheese shredded
- 1 large Lemon juiced and zested
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, combine all meatball ingredients except the olive oil spray. Mix gently until everything is well combined.
- Roll the mixture into 1½-inch meatballs and place them in a single layer on a greased baking sheet. Lightly spray the tops with olive oil spray.
- Bake the meatballs for 25-30 minutes, or until they reach an internal temperature of 165°F (74°C). If you want them extra golden, broil for an additional 3-4 minutes at the end. (Tip: Use a meat thermometer to ensure perfect doneness.)
- While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the grated garlic and red pepper flakes, cooking for about 3 minutes until fragrant.
- Stir in the uncooked orzo and chicken broth. Bring to a simmer, cover, and cook for 9-10 minutes. (Tip: Stir occasionally to prevent sticking.)
- Remove the lid and add the fresh spinach and heavy cream. Cover again and cook for another 3 minutes, or until the spinach wilts.
- Stir in the Italian cheese blend, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Pour the creamy orzo into a shallow serving bowl, top with the baked meatballs, drizzle with a little olive oil, and sprinkle with extra grated Parmesan cheese.
Notes
For added flavor, consider mixing in some sautéed mushrooms or sun-dried tomatoes with the orzo. You can substitute the heavy cream with a lighter option like half-and-half if desired. No alcoholic drinks allowed, please substitute with a non-alcoholic option.