There’s something undeniably comforting about tender meatballs, but when you mix in creamy ricotta, zesty lemon, and a rich garlic cream sauce—magic happens. These Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo are a mouthwatering twist on classic comfort food, with a bright, Mediterranean-inspired flair. They’re perfect for those nights when you want a hearty meal without spending hours in the kitchen. Best of all, they’re ready in just 35 minutes.
If you’re a fan of weeknight wins and crave-worthy flavors, you’re going to love this one. Don’t forget to subscribe to the blog for more weeknight-friendly recipes just like this!
The Story & Intro
A Personal Bite of Sunshine
This dish was born on a chilly spring evening when I needed something light yet filling, and my fridge held only the usual suspects—ground chicken, spinach, ricotta. I threw in a lemon I’d nearly forgotten and stirred orzo into a garlicky cream sauce, hoping for the best. The result? These lemony chicken ricotta meatballs that practically melt in your mouth, wrapped in a bed of creamy, garlic-infused spinach orzo. I’ve made them so many times since, it’s become a weeknight tradition in my kitchen.
My kids inhale these without question, and I’ve served them at dinner parties where even picky eaters asked for seconds. That creamy orzo acts like a hug on your plate, and the ricotta-laced meatballs? Tender, juicy, and bursting with lemon brightness.
It’s dishes like this that remind me simple ingredients—used well—can feel downright luxurious. Think of it as a lighter take on something like Mediterranean Lemon Chicken with Artichokes & Olives, but creamier, quicker, and definitely one-pan.
What Makes This Recipe Special
This meal checks every box. First, the ricotta makes the chicken meatballs incredibly moist. Second, the lemon zest punches through the cream, making every bite balanced. And third, it all happens in one skillet—no mess, no fuss. You’ll love that it’s:
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Low calorie without feeling skimpy
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Kid-friendly but elevated enough for guests
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Easily doubled for meal prep
It’s in the same satisfying league as Sylvia’s Street Corn Chicken Rice Bowl—bold, rich, easy—and just as addictive.
Ingredients & Preparation
The Creamy, Zesty Lineup
Here’s what you’ll need to bring this skillet masterpiece together:
| For the Meatballs | |
|---|---|
| Ground Chicken | 1 lb |
| Ricotta Cheese | ½ cup |
| Grated Parmesan Cheese | ¼ cup |
| Breadcrumbs | ½ cup |
| Egg | 1 |
| Garlic, minced | 2 cloves |
| Lemon Zest | 1 tsp |
| Dried Oregano | 1 tsp |
| Salt | ½ tsp |
| Black Pepper | ½ tsp |
| Olive Oil (for cooking) | 1 tbsp |
| For the Sauce & Orzo | |
|---|---|
| Orzo Pasta | 1 cup |
| Fresh Spinach, chopped | 2 cups |
| Garlic, minced | 3 cloves |
| Heavy Cream | 1 cup |
| Chicken Broth | ½ cup |
| Lemon Juice | ¼ cup |
| Red Pepper Flakes (optional) | ½ tsp |
| Grated Parmesan Cheese | ½ cup |
| Olive Oil | 1 tbsp |
Tools & Swaps
You’ll need just a large skillet, a mixing bowl, and a spatula. This is one of those rare meals that doesn’t need fancy gear.
Want to switch it up? You can easily:
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Swap ground turkey for chicken.
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Use baby kale instead of spinach.
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Try cooked couscous or small pasta shells in place of orzo.
This dish pairs beautifully with lighter proteins, much like Southwest Chicken Salad, if you’re planning a mixed table.
Cooking Instructions & Tips
Step-by-Step Method
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Mix & Roll Meatballs:
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and pepper. Mix until just combined and roll into 1-inch meatballs. -
Sear Meatballs:
Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs for 6–8 minutes, turning gently to color all sides. Once golden and cooked through, set them aside -
Toast Orzo & Garlic:
In the same skillet, add 1 tbsp olive oil. Sauté garlic for 1 minute, then stir in orzo and toast for 1–2 minutes. -
Simmer Sauce:
Deglaze pan with lemon juice and chicken broth. Add heavy cream, red pepper flakes, and spinach. Simmer 5 minutes, until the orzo is just tender.
Bring It Together:
Stir in Parmesan and return the meatballs to the skillet. Let everything warm through for 2–3 minutes.
Serve with Love:
Spoon into shallow bowls. Garnish with extra cheese and lemon zest. Serve hot!
Tips to Nail It
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Don’t overmix the meatballs. Gentle mixing = tender texture.
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Taste the sauce before serving. Adjust salt, lemon, or spice as needed.
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For best sear, don’t crowd the pan when cooking meatballs.
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Want more zest? Add a dash of lemon zest into the orzo right before serving.
This technique also works wonders for recipes like Chicken Pot Pie with Biscuits when you want to enrich the flavor with lemon and garlic accents.
Serving, Storing & Pairing
What to Serve It With
This dish is beautifully balanced on its own, but it also shines next to:
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A fresh arugula salad with balsamic
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Crusty bread for swiping up the sauce
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A side of roasted asparagus or cherry tomatoes
It’s equally craveable alongside herby options like Cheesy Garlic Chicken Wraps or creamy mains like Spinach Artichoke Stuffed Chicken.
A chilled white wine or sparkling lemonade also works wonders here.
How to Store & Reheat
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze meatballs separately and add to freshly made sauce when reheating.
Reheat: Warm on the stove with a splash of broth or cream, stirring gently.
FAQs
Can I make the meatballs ahead of time?
Absolutely! Roll them and store in the fridge up to 24 hours ahead.
What’s a good dairy-free option for ricotta?
Try almond ricotta or mashed silken tofu with a bit of lemon juice.
Can I use frozen spinach?
Yes! Just thaw and squeeze out the water before adding it to the sauce.
Does this freeze well?
Only the meatballs. The cream sauce is best made fresh.
Conclusion
This Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is the kind of dinner that earns you rave reviews without requiring hours in the kitchen. Bright, creamy, cheesy, and satisfying, it checks every box for both cozy comfort and fresh flavor. If you enjoyed this recipe, I think you’ll also love the Mediterranean Bowl with Turkey Meatballs and the cheesy goodness in Spinach and Artichoke Bagel Melts.
If you tried this recipe, I’d love to hear how it turned out! Drop a comment below, leave a rating, or share your plate on Pinterest: https://www.pinterest.com/recipesbysylvia/. Your feedback helps this kitchen keep cooking up joy!
Print
Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo
- Total Time: 35
- Yield: 4 servings
- Diet: Low Calorie
Description
Lemony Chicken Ricotta Meatballs Over Garlic Spinach Orzo is a cozy 35-minute dinner featuring tender chicken meatballs with creamy ricotta and lemon zest, all simmered in a velvety garlic cream sauce with spinach and orzo. It’s rich, bright, and irresistibly comforting.
Ingredients
• 1 lb ground chicken
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 1 cup orzo pasta
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¼ cup lemon juice
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
Instructions
1. In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and pepper. Mix until just combined and roll into 1-inch meatballs.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook meatballs for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
3. Add 1 tablespoon olive oil to the skillet. Sauté garlic for 1 minute, then stir in orzo and toast for 1–2 minutes.
4. Deglaze with chicken broth and lemon juice. Add cream, red pepper flakes, and spinach. Simmer for 5 minutes until orzo is tender.
5. Stir in Parmesan and return meatballs to skillet. Warm through for 2–3 minutes.
6. Serve hot, garnished with extra Parmesan and lemon zest.
Notes
– Meatballs can be prepared ahead and refrigerated for up to 24 hours before cooking.
– Use frozen spinach (thawed and drained) if fresh isn’t available.
– Substitute ground turkey for chicken if preferred.
– To reheat, add a splash of broth or cream and warm on the stove.
– Freeze cooked meatballs separately and add to fresh orzo when ready to serve.
- Prep Time: 15
- Cook Time: 20
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3
- Sodium: 410
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
- Cholesterol: 115