Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Recipe

Introduction

Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo is a comforting and flavorful meal perfect for any night of the week. Tender chicken meatballs paired with a rich and cheesy spinach orzo make an irresistible combination that’s easy to prepare and sure to please the whole family.

Ingredients

• 1 lb Ground chicken
• 1 large Egg
• ⅔ cup Ricotta Cheese
• ½ tsp Kosher Salt
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 2 tbsp Fresh Basil (roughly chopped)
• ½ cup Panko
• ½ cup Italian Cheese Blend (shredded)
• Olive oil spray
• 2 tbsp Olive oil
• 4 cloves Garlic (grated)
• 1 pinch Red Pepper Flakes
• 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

1. Step 1: Preheat oven to 400°F. In a large mixing bowl, combine ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, fresh basil, panko, and Italian cheese blend. Mix gently until all ingredients are just combined.
2. Step 2: Shape the mixture into 1½-inch golf ball-sized meatballs. Place them in a single layer on a greased baking sheet, then spray the tops lightly with olive oil spray.
3. Step 3: Bake the meatballs for 25–30 minutes, or until the internal temperature reaches 165°F. If you want a crispier top, broil for an additional 3–4 minutes to brown them nicely.
4. Step 4: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes, cooking for about 3 minutes until fragrant.
5. Step 5: Stir in the uncooked orzo and chicken broth. Bring to a simmer, then cover and cook for 9–10 minutes until the orzo is tender.
6. Step 6: Remove the lid and add fresh baby spinach and heavy cream. Cover again and cook for 3 more minutes until the spinach wilts.
7. Step 7: Stir in Italian cheese blend, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
8. Step 8: Transfer the creamy spinach orzo to a shallow serving bowl. Top with the baked chicken ricotta meatballs, drizzle with olive oil, and sprinkle with extra grated Parmesan cheese before serving.

Tips & Variations

• For extra flavor, add finely chopped sun-dried tomatoes to the meatball mixture.
• Substitute ground turkey for chicken if preferred.
• If you don’t have ricotta, cream cheese can be a creamy alternative in the meatballs.
• Add a handful of toasted pine nuts over the orzo for added texture and nuttiness.
• Use vegetable broth instead of chicken broth to make this recipe vegetarian-friendly (replace meatballs with plant-based alternatives).

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the meatballs in the oven at 350°F for about 10 minutes and gently reheat the orzo on the stovetop over low heat, adding a splash of broth or cream if needed to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and store them uncooked in the refrigerator. Bake them fresh when ready to serve for the best texture.

What can I use if I don’t have orzo pasta?

If orzo isn’t available, you can substitute with other small pasta shapes like acini di pepe or even couscous for a similar texture.

Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Recipe

Print Recipe

★★★★★

4.6 from 194 reviews

This comforting and flavorful dish features tender baked chicken ricotta meatballs paired with creamy spinach orzo. The meatballs are seasoned with Italian herbs and baked to perfection before being served over a rich, garlicky orzo cooked with fresh spinach and finished with a blend of cheeses and lemon zest for brightness.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb Ground chicken
• 1 large Egg
• ⅔ cup Ricotta Cheese
• 1/2 tsp Kosher Salt
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 2 tbsp Fresh Basil (roughly chopped)
• ½ cup Panko
• ½ cup Italian Cheese Blend (shredded)
• Olive oil spray

Creamy Spinach Orzo

• 2 tbsp Olive oil
• 4 cloves Garlic (grated)
• 1 pinch Red Pepper Flakes
• 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

1. Prepare the meatball mixture: Preheat the oven to 400°F. In a large mixing bowl, combine ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, fresh basil, panko, and shredded Italian cheese blend. Mix gently until all ingredients are well incorporated.
2. Shape and bake the meatballs: Form the mixture into 1½-inch golf ball-sized meatballs and place them in a single layer on a greased baking sheet. Spray them lightly with olive oil spray. Bake for 25–30 minutes until the meatballs reach an internal temperature of 165°F. If desired, broil for 3–4 minutes at the end to achieve golden brown tops.
3. Cook the orzo base: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes, cooking for about 3 minutes until fragrant. Stir in the uncooked orzo and chicken broth. Bring the mixture to a simmer, then cover and cook for 9–10 minutes until the orzo is tender.
4. Add spinach and cream: Remove the skillet lid, stir in fresh baby spinach and heavy cream. Cover again and cook for an additional 3 minutes until the spinach wilts thoroughly.
5. Finish the orzo: Stir in the Italian cheese blend, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste, mixing gently to combine flavors.
6. Serve: Transfer the creamy spinach orzo to a shallow serving bowl. Top with the baked chicken ricotta meatballs, drizzle with a bit of olive oil, and sprinkle extra grated Parmesan cheese over everything for a rich finish.

Notes

• Ensure the meatballs reach an internal temperature of 165°F for safe consumption.
• Broiling the meatballs at the end adds a nice golden crust but is optional.
• You can substitute vegetable broth for chicken broth to make the dish vegetarian-friendly if using plant-based chicken alternatives.
• Use fresh basil for the best flavor in the meatballs.
• Adjust red pepper flakes to your preferred spice level.
• Leftover meatballs and orzo can be stored in the refrigerator for up to 3 days.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.

Keywords: baked chicken meatballs, ricotta meatballs, creamy spinach orzo, Italian chicken meatballs, comfort food, easy weeknight dinner