These baked chicken ricotta meatballs are the definition of cozy-night comfort food. Juicy, tender, and stuffed with creamy ricotta cheese, they’re baked until golden brown. These tasty meatballs are served on a bed of dreamy lemony orzo with creamy spinach alfredo sauce that tastes light and fresh. It’s the kind of summer dinner that feels fancy enough for a dinner party but simple enough to pull off on a weeknight.
Why You’ll Love It
Ricotta Chicken Meatballs?! Sign me up!!
But first, let’s be real. I'm on a mission to add all the cheeses to chicken meatballs. Because honestly? It's my favorite way to make them!
Sometimes meatballs can be dry or dense, but not when there's cheese involved! So far, I've tested feta mediterranean chicken meatballs and boursin chicken meatballs and they were amazing!!
And it turns out, using whole milk ricotta cheese in the meat mixture keeps them soft, pillowy and MOIST! By adding just the right amount of Italian seasoning, fresh basil, and garlic powder, every bite will POP! And best of all, no food processor required!
Rolling the meatball ingredients into golf balls takes just a couple of minutes, and baking them on a greased sheet pan means there’s way less mess than pan-frying. After 25–30 minutes in a preheated oven, they come out juicy and perfectly golden brown, with an internal temperature of 165°F so you know they’re cooked just right.
While the chicken meatballs bake, you whip up the easiest creamy spinach orzo in a large skillet or frying pan with a tight fitting lid. The orzo simmers in chicken broth until tender, then you stir in chopped spinach, heavy cream, lemon zest, and lemon juice to make a silky, bright, and slightly tangy sauce. Toss in plenty of grated parmesan cheese for that extra hit of creamy, cheesy goodness.
The best part? This whole meal is made with simple ingredients you probably already have. Think lean ground chicken, ricotta cheese, breadcrumbs, fresh spinach, lemon, and pantry staples like olive oil and garlic.
And it’s a great option for picky eaters because the leafy green spinach practically melts into the creamy sauce.
Oh and if you’re feeling extra, serve it with crispy garlic bread, a few lemon slices, or a sprinkle of red pepper flakes for a little kick.
It’s the kind of dish that looks like you put in so much effort, but really it only takes about 30 minutes of mostly hands-off time.
Ingredients & Substitutions
Here’s what you’ll need to make these baked chicken ricotta meatballs with creamy spinach orzo. Don't forget, you can find the exact amounts and printable recipe card at the bottom of this post.
FOR THE RICOTTA CHICKEN MEATBALLS
- Ground chicken: I like lean ground chicken for a lighter option, but dark meat chicken thighs or even ground turkey would also work. This recipe also works with ground turkey.
- Ricotta cheese: Use whole milk ricotta for the creamiest texture. Leftover ricotta? Use it for dollops on homemade tomato sauce or pasta the next day.
- Egg: Helps bind the meat mixture together.
- Italian seasoning & garlic powder: Classic flavors for any good chicken meatball.
- Fresh Basil: Fresh herbs like basil or parsley are a great addition to give these even more flavor
- Panko: Or Italian breadcrumbs keep the meatballs tender without much mushing.
- Italian cheese blend: Adds extra cheesy goodness. Parmesan, pecorino romano, or even cottage cheese can be used in various ways for extra richness.
- Olive oil spray: Keeps the meatballs from sticking and helps them get that golden brown finish on top.
FOR THE LEMON SPINACH ALFREDO ORZO
- Olive oil & garlic: The base of the creamy sauce. I recommend using fresh garlic cloves of jar-lick.
- Orzo: A tiny pasta that cooks quickly in one pot so there's no need to drain. Pasta water from the orzo thickens the sauce beautifully.
- Chicken or vegetable broth: Keeps the orzo flavorful as it cooks.
- Fresh spinach: Use a couple of handfuls of leafy green goodness that wilts into the sauce. Chopped spinach works too. The addition of spinach is just my little way to sneak some extra greens into this recipe but you can leave it out if you don't like it.
- Heavy cream: Makes the sauce velvety and luxurious. Regular milk or half and half also works just fine.
- Italian cheese blend & parmesan: For creamy, cheesy flavor. You can also use whatever melting cheese you prefer.
- Lemon juice & zest: Adds brightness and cuts through the richness. You could also add some chopped fresh parsley for color.
How to Make It
Here’s how to make this dreamy dinner step by step. Plus, doubling the batch of these chicken ricotta meatballs is a breeze!
- PREHEAT & MIX: Preheat the oven to 400°F. In a large mixing bowl, combine all the meatball ingredients: a pound ground chicken, ricotta cheese, egg, Italian seasoning, garlic powder, panko or breadcrumbs, shredded cheese, fresh basil, and a teaspoon of salt. Mix until combined, but don’t overwork it.
- ROLL & BAKE: Roll the ground meat mixture into golf balls and place in a single layer on a greased baking sheet or sheet pan. Spray the baking tray with olive oil spray. Bake in the middle of the oven for 25–30 minutes, or until the internal temperature reaches 165°F. If they’re not golden brown, broil for 3-4 minutes at the end.
- COOK THE ORZO: While the meatballs are baking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add grated or minced garlic clove and cook for 3–4 minutes until fragrant. Stir in uncooked orzo and chicken broth, bring to a simmer over medium-high heat, cover with a tight-fitting lid, and cook for 9–10 minutes.
- FINISH THE SAUCE: Remove the lid and add the fresh spinach and heavy cream. Cover again and let it cook for another 3 minutes over low heat until the spinach has wilted. Stir in parmesan, lemon juice, lemon zest and season with a little bit of kosher salt and pepper to taste.
- ASSEMBLE & SERVE: Pour the creamy spinach orzo into a shallow bowl or large serving dish. Top with baked chicken ricotta meatballs, drizzle with the rest of the oil, and shower with more grated parmesan cheese, fresh herbs, and maybe a few sun-dried tomatoes or some dollops of the remaining ricotta if you’re feeling fancy.
- SAVE: You can place any of these ricotta chicken meatball leftovers in an airtight container for up to 3-4 days. And yes, you can freeze the cooked meatballs in a freezer safe bag for easy future meals.
What to Serve It With
- Garlic bread for extra sauce-sopping.
- A leafy green salad with fresh herbs and lemon slices for brightness.
- Homemade tomato sauce or marinara sauce on the side if you want more sauciness.
- A cozy glass of wine for the ultimate cozy night in.
And if these sound delicious, you might also want to try one of these easy recipes:
- Cheesy Ricotta Meatball Skillet
- One Pot Cheesy Orzo With Broccoli
- One Pot Chicken Pot Pie Orzo
- Cheesy Baked Buffalo Chicken Meatball Skillet
- One Pot Cheesy Spinach Artichoke Orzo
- Baked Chicken Pesto Meatballs
Recipe
Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
Ingredients
For the Meatballs
- 1 lb Ground chicken
- 1 large Egg
- ⅔ cup Ricotta Cheese
- 1 teaspoon Kosher Salt
- 1 teaspoon Italian Seasoning
- 1 teaspoon Garlic Powder
- 2 tablespoon Fresh Basil roughly chopped
- ½ cup Panko
- ½ cup Italian Cheese Blend shredded
- Olive oil spray
For the Orzo
- 2 tablespoon Olive oil
- 4 cloves Garlic grated
- 1½ cups Uncooked Orzo
- 3 cups Chicken Broth or vegetable broth
- 2 cups Fresh Baby Spinach
- 1 cup Heavy cream
- ½ cup Italian Cheese Blend
- ½ cup Parmesan Cheese shredded
- 1 large Lemon juiced and zested
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F. In a large mixing bowl, combine all meatball ingredients except olive oil spray. Mix gently until combined.
- Roll into 1½-inch golf balls and place in a single layer on a greased baking sheet. Spray with olive oil spray and bake for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for 3–4 minutes at the end if needed for golden brown tops.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and cook for 3 minutes until fragrant. Stir in uncooked orzo and broth, bring to a simmer, cover, and cook for 9–10 minutes.
- Remove lid and add spinach and heavy cream. Cover and cook another 3 minutes until spinach wilts.
- Stir in cheese, lemon zest, and lemon juice. Season with salt and pepper.
- Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.
Leave a Reply