Mediterranean Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
This dish is bright, creamy, and comforting all at once. Juicy chicken meatballs enriched with ricotta and Parmesan are infused with lemon and Mediterranean spices, then served over tender orzo tossed with garlicky spinach. It’s a balanced plate that feels both fresh and hearty, perfect for a weeknight dinner or a relaxed weekend meal.
Total Time: 35–40 minutes
Servings: 4
Ingredients
For the Meatballs:
1 pound (450g) ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese (or aged Manchego for a twist)
1 large egg
1 teaspoon lemon zest (plus a little extra for garnish)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin (Mediterranean touch)
Salt and black pepper to taste
1 tablespoon fresh parsley, finely chopped
2 tablespoons olive oil (for searing)
For the Orzo & Spinach:
2 cups orzo pasta
2 cups fresh spinach leaves
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Juice of 1/2 lemon
Salt to taste
Instructions
Prepare the Meatball Mixture:
In a large bowl, combine ground chicken, ricotta, Parmesan, egg, lemon zest, garlic, oregano, cumin, salt, pepper, and parsley. Mix gently until just combined—overmixing can make the meatballs tough.
Shape the Meatballs:
Roll into small balls (about 1–1.5 inches in diameter) and set on a plate. You should get around 16–18 meatballs.
Cook the Orzo:
Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
Sear the Meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs in batches (don’t overcrowd the pan) and sear for 2–3 minutes per side until golden. Remove and set aside—they will finish cooking later.
Make the Garlic Spinach Base:
In the same skillet, add extra virgin olive oil, minced garlic, and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, about 1–2 minutes.
Combine Orzo & Spinach:
Add the cooked orzo to the skillet with spinach. Drizzle with lemon juice, season with salt, and toss to combine.
Finish the Meatballs:
Return the seared meatballs to the skillet with orzo and spinach. Cover and let them simmer together for 3–5 minutes, or until the meatballs are cooked through (internal temperature 165°F / 74°C).
Serve:
Plate the orzo and spinach, top with meatballs, and garnish with extra lemon zest and parsley.
Tips
Keep Meatballs Tender: Avoid overmixing the chicken mixture and use a light touch when forming balls.
Chill Before Cooking: If your mixture feels too soft, chill the shaped meatballs in the fridge for 15–20 minutes to help them hold their shape during searing.
Golden Sear: Use medium heat and don’t overcrowd the pan so the meatballs get a nice crust instead of steaming.
Orzo Texture: Drain orzo just before adding to the spinach so it stays hot and absorbs the flavors.
Fresh Lemon Zest: Grate zest directly over the finished dish for maximum brightness.
Variations
Protein Swap: Use ground turkey, lamb, or even a mix of chicken and turkey for different flavor and texture.
Cheese Twist: Try crumbled feta in the meatball mix for a saltier, tangier bite.
Herb Change: Replace oregano with basil, thyme, or dill for a new Mediterranean profile.
Veggie Boost: Add roasted cherry tomatoes or sautéed zucchini to the orzo for more color and flavor.
Creamy Option: Stir in a couple tablespoons of cream or Greek yogurt into the orzo at the end for a richer base.
Q&A
Q: Can I bake the meatballs instead of pan-searing?
Yes. Place them on a lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, or until fully cooked.
Q: Can I make the meatballs ahead of time?
You can shape and store them in the fridge for up to 24 hours before cooking, or freeze them raw for up to 2 months.
Q: Can I use frozen spinach?
Yes, but thaw it completely and squeeze out excess water before adding it to the skillet.
Q: How do I keep orzo from sticking together?
Stir it occasionally while cooking and drizzle with a small amount of olive oil after draining.
Q: Is this dish gluten-free?
Only if you use gluten-free orzo. Everything else in the recipe is naturally gluten-free.
Nutrition Facts
(per serving, based on 4 servings)
Calories: 510
Protein: 33g
Fat: 21g
Saturated Fat: 7g
Carbohydrates: 48g
Fiber: 3g
Sugar: 2g
Sodium: 760mg
(Values are approximate and can vary depending on ingredient brands and substitutions.)
Final Conclusion
This Mediterranean Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo recipe is the perfect mix of comfort and freshness. The ricotta keeps the chicken meatballs tender and juicy, while lemon zest and herbs give them a bright, savory flavor. The garlicky spinach orzo acts as a flavorful base that ties the whole dish together. It’s satisfying enough for a main course yet light enough to enjoy year-round.