Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 45 minutes

Ingredientes

1 lb Ground chicken

1 large Egg

⅔ cup Ricotta Cheese

1/2 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

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

Instruções

Preheat oven to 400°F. In a large mixing bowl, combine all meatball ingredients except olive oil spray. Mix gently until combined.

Roll into 1½-inch golf balls and place in a single layer on a greased baking sheet. Spray with olive oil spray and bake for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for 3–4 minutes at the end if needed for golden brown tops.

While meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes and cook for 3 minutes until fragrant. Stir in uncooked orzo and broth, bring to a simmer, cover, and cook for 9–10 minutes.

Remove lid and add spinach and heavy cream. Cover and cook another 3 minutes until spinach wilts.

Stir in cheese, lemon zest, and lemon juice. Season with salt and pepper.

Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.