Description
These Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo combine tender, juicy chicken meatballs infused with Italian herbs and a creamy, cheesy spinach orzo. Perfectly baked to golden perfection, the meatballs are served atop a luscious bed of garlicky orzo cooked in chicken broth, enriched with fresh spinach and a touch of lemon for brightness, creating a comforting yet elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Meatballs
- 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
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
- Prepare the Meatball Mixture: Preheat your oven to 400°F. In a large mixing bowl, combine the ground chicken, egg, ricotta cheese, kosher salt, Italian seasoning, garlic powder, fresh basil, panko, and Italian cheese blend. Mix gently until all ingredients are incorporated but avoid overmixing to keep the meatballs tender.
- Shape and Bake Meatballs: Roll the mixture into 1½-inch golf ball-sized meatballs and arrange them in a single layer on a baking sheet lightly greased or sprayed with olive oil spray. Spray the tops with olive oil spray as well. Bake for 25–30 minutes until internal temperature hits 165°F. If desired, broil for an additional 3–4 minutes to achieve golden brown tops.
- Start the Orzo Base: While meatballs are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the grated garlic and a pinch of red pepper flakes. Cook for about 3 minutes until fragrant but not browned, which infuses the oil with flavor.
- Cook Orzo: Stir in the uncooked orzo to toast lightly, then add the chicken broth. Bring to a simmer, cover the skillet, and allow the orzo to cook for 9–10 minutes, until tender and most of the liquid is absorbed.
- Add Spinach and Cream: Remove the lid and stir in fresh baby spinach and heavy cream. Cover again and cook for another 3 minutes, letting the spinach wilt and the cream warm through.
- Finish the Orzo: Stir in the Italian cheese blend, Parmesan cheese, lemon zest, and lemon juice. Season well with salt and pepper to taste, balancing the flavors to your preference.
- 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 for garnish. Serve hot and enjoy!
Notes
- Use fresh basil for best flavor in the meatballs.
- Broiling the meatballs at the end adds a beautiful golden crust but is optional.
- Vegetarian broth can be used to keep the recipe meatball-centric but not entirely meat-based.
- Adjust red pepper flakes for desired heat level or omit for mild flavor.
- Make sure the internal temperature of the meatballs reaches 165°F for safe consumption.
- Leftover meatballs and orzo reheat well and can be stored separately in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Chicken meatballs, Ricotta meatballs, Spinach orzo, Baked meatballs, Creamy orzo, Italian dinner, Comfort food
