Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
2 cups baby spinach, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper. Mix until well combined.
Roll into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and fully cooked.
While the meatballs bake, cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped spinach, cooking until wilted.
Add heavy cream, Parmesan, and red pepper flakes, stirring until smooth. Season with salt and black pepper.
Toss cooked orzo in the sauce until well coated.
Serve orzo topped with ricotta chicken meatballs, garnished with fresh parsley.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
