Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo Delight
Delicious baked chicken and ricotta meatballs served over creamy spinach orzo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces orzo pasta
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
- Form into meatballs and place on a baking sheet.
- Bake for 20-25 minutes until cooked through.
- Meanwhile, cook the orzo according to package instructions.
- In a saucepan, combine cream and chicken broth, and bring to a simmer.
- Add fresh spinach and stir until wilted.
- Mix the drained orzo with the creamy spinach sauce.
- Serve the meatballs on top of the creamy orzo.
Notes
- You can substitute ground turkey for chicken.
- For extra flavor, add herbs like basil or parsley.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg