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Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Recipe

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4.8 from 128 reviews

These Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo offer a comforting and flavorful dish combining tender, juicy meatballs with a rich, cheesy orzo base, enhanced with fresh spinach and a hint of lemon zest for brightness. Perfect for a satisfying weeknight dinner, this recipe balances protein and greens with a luscious creamy sauce.

Ingredients

Scale

Meatballs

  • 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

Spinach Orzo

  • 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

  1. Preheat and Prepare Meatball Tray: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it lightly with olive oil to prevent sticking.
  2. Mix Meatball Ingredients: In a large bowl, combine the ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, chopped basil, panko breadcrumbs, and shredded Italian cheese blend. Mix gently to avoid overworking the meat and ensure tenderness.
  3. Form Meatballs: Using a cookie scoop or your hands, form the mixture into 16-18 evenly sized meatballs. Place them spaced out on the prepared baking sheet.
  4. Bake the Meatballs: Lightly spray the meatballs with olive oil. Bake in the preheated oven for 20-22 minutes or until they turn golden brown and reach an internal temperature of 165°F.
  5. Sauté Garlic and Red Pepper Flakes: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and a pinch of red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
  6. Toast the Orzo: Add the uncooked orzo to the skillet and cook for 1-2 minutes, stirring frequently, until it turns golden and emits a nutty aroma.
  7. Simmer the Orzo: Pour in the chicken or vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring frequently, until the orzo is tender but still retains a slight bite.
  8. Add Spinach and Creamy Ingredients: Stir in the fresh baby spinach until wilted. Then add the heavy cream, shredded Italian cheese blend, Parmesan cheese, lemon juice, and lemon zest. Mix thoroughly to create a creamy sauce.
  9. Season and Combine: Season the orzo mixture with salt and pepper to taste. Gently nestle the baked meatballs into the creamy spinach orzo. Serve immediately while warm.

Notes

  • For extra flavor, you can add a pinch of nutmeg to the ricotta mixture in the meatballs.
  • Use fresh herbs whenever possible for optimal flavor, especially the basil.
  • If you prefer a lighter dish, substitute the heavy cream with half-and-half or whole milk, although the sauce will be less rich.
  • Ensure the meatballs reach an internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

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

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