Mediterranean Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
Ingredients
For the Meatballs:
- 1 pound (450g) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese (or aged Manchego for a twist)
- 1 large egg
- 1 teaspoon lemon zest (plus a little extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin (Mediterranean touch)
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons olive oil (for searing)
For the Orzo & Spinach:
- 2 cups orzo pasta
- 2 cups fresh spinach leaves
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1/2 lemon
- Salt to taste
Instructions
1. Prepare the Meatballs
In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan, egg, lemon zest, minced garlic, oregano, cumin, parsley, salt, and pepper.
Mix gently until just combined (avoid over-mixing to keep them tender).
Shape into 1 ½-inch meatballs and set aside.
2. Cook the Meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the meatballs and cook for about 4–5 minutes per side until golden brown and cooked through (internal temp ~165°F / 74°C).
Transfer to a plate and cover to keep warm.
3. Cook the Orzo
In a medium pot, bring salted water to a boil.
Add orzo and cook until al dente according to package instructions.
Drain, reserving 1/4 cup pasta water.
4. Make the Garlic Spinach Base
In the same skillet used for the meatballs, heat 2 tablespoons extra virgin olive oil over medium-low heat.
Add minced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
Add spinach and toss until just wilted.
Stir in cooked orzo, lemon juice, and a splash of the reserved pasta water to bring it together. Season with salt.
5. Assemble & Serve
Arrange the garlic spinach orzo on a platter or plates.
Top with the golden chicken ricotta meatballs.
Garnish with extra lemon zest, parsley, and a drizzle of olive oil.