Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
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.
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.
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