Introduction

These baked chicken ricotta meatballs served with creamy spinach orzo make for a comforting and flavorful meal. Combining tender meatballs with a luscious, cheesy orzo creates a perfect balance that’s both hearty and fresh. It’s an easy dish that feels special enough for guests but simple enough for weeknights.

A white bowl holds a creamy risotto base with a pale yellow color and soft, slightly uneven texture, scattered with fresh green basil leaves. On top, there are about eight round, golden-brown meatballs with a slightly crispy outside and visible green herbs inside. One meatball is lifted above the rest on a fork, showing a moist inside with white and herb bits, and thin strings of melted cheese stretch from the meatball to the risotto below. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1 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 breadcrumbs
½ cup shredded Italian cheese blend
Olive oil spray
2 tbsp olive oil
4 garlic cloves, grated
Pinch of red pepper flakes
1½ cups uncooked orzo
3 cups chicken or vegetable broth
2 cups fresh baby spinach
1 cup heavy cream
½ cup shredded Italian cheese blend
½ cup shredded Parmesan cheese
1 lemon (juice and zest)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it lightly with olive oil.
Step 2: In a large bowl, combine ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, fresh basil, panko breadcrumbs, and shredded Italian cheese blend. Mix gently until just combined—avoid overmixing to keep meatballs tender.
Step 3: Use a cookie scoop or your hands to form the mixture into 16-18 evenly sized meatballs. Arrange them on the prepared baking sheet.
Step 4: Spray the meatballs lightly with olive oil spray. Bake in the oven for 20-22 minutes until they are golden and reach an internal temperature of 165°F.
Step 5: While the meatballs bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the grated garlic and pinch of red pepper flakes, cooking for about 30 seconds until fragrant.
Step 6: Add the uncooked orzo to the skillet and toast it for 1-2 minutes, stirring frequently, until it turns golden and fragrant.
Step 7: Pour in the chicken or vegetable broth and bring to a simmer. Cook the orzo for 8-10 minutes, stirring often, until tender and most of the liquid is absorbed.
Step 8: Stir in the fresh baby spinach and cook until it wilts. Then add the heavy cream, shredded Italian cheese blend, Parmesan cheese, lemon juice, and lemon zest. Stir to combine and season with salt and pepper to taste.
Step 9: Nestle the baked meatballs into the creamy spinach orzo and serve immediately for a delicious and comforting meal.

Tips & Variations

For more herb flavor, try adding chopped parsley or oregano to the meatball mixture.
If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce to the orzo.
Use turkey instead of chicken for a slightly different taste but similar texture.
For a lighter option, substitute half-and-half for the heavy cream, but the sauce will be less rich.

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the orzo feels dry.

How to Serve

The image shows a dish with two main layers: the bottom layer is creamy, pale yellow risotto with a soft, slightly sticky texture spread evenly in a white bowl; the top layer consists of golden-brown meatballs that are round and slightly charred on the surface, placed close together covering the risotto almost completely. The meatballs have small green herb pieces inside them, and bright green basil leaves are scattered on top along with a light sprinkling of grated white cheese that melts slightly over the warm meatballs. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and refrigerate them until ready to bake. This makes dinner prep faster and easier.

Is it okay to freeze these meatballs?

Absolutely. Freeze the baked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.