Ingredients:

  • 1 lb ground chicken
  • 1/2 cup ricotta cheese
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 3 cups fresh baby spinach
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, combine ground chicken, ricotta cheese, panko breadcrumbs, Parmesan, egg, lemon zest, minced garlic (2 cloves), oregano, salt, and black pepper. Mix gently by hand until just combined.
  2. Form the mixture into 1-inch balls.
  3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear meatballs for 3-4 minutes per side until a mahogany-colored crust forms. Remove meatballs from the pan and set aside.
  4. In the same skillet, melt the butter. Sauté the diced onion until translucent, then add the remaining minced garlic (3 cloves) and dry orzo. Stir constantly for 2 minutes until the orzo is toasted and nutty.
  5. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits.
  6. Gently nestle the seared meatballs back into the liquid. Lower the heat and simmer until the orzo is cooked and liquid is absorbed.
  7. Stir in the fresh baby spinach until wilted, then garnish with crumbled feta cheese and chopped fresh parsley before serving.