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Make the Meatballs: In a large mixing bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, oregano, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs.
Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
Sauté the Garlic & Orzo: In the same skillet, add 1 tablespoon olive oil and sauté the garlic for 1 minute. Stir in the orzo and toast for 1–2 minutes.
Create the Sauce: Pour in the chicken broth and lemon juice, stirring to deglaze the pan. Add the heavy cream, red pepper flakes (if using), and spinach. Simmer for 5 minutes until the orzo is tender.
Combine Everything: Stir in the Parmesan cheese and return the meatballs to the skillet. Let them warm through for 2–3 minutes.
Serve & Enjoy! Spoon onto plates, garnish with extra Parmesan and lemon zest, and serve hot.