Sort ingredients
ashleighpost
QR Code
Listen
Pdf
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well blended.
Shape the mixture into 1.5-inch meatballs and arrange on the baking sheet.
Bake for 20–25 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and simmer for 8–10 minutes, until tender.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1–2 minutes, until fragrant.
Stir in the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
Drain any excess liquid from the orzo, then stir it into the spinach and garlic mixture. Toss to combine.
Serve the meatballs over the warm garlic spinach orzo. Garnish with lemon wedges for a fresh finish.