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Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/baked-chicken-ricotta-meatballs-with-creamy-spinach-orzo-recipe/