Ingredients:
- 1 pound ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups orzo pasta
- 2 cups fresh spinach
- 3 tablespoons olive oil
- – 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Meatballs:
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Mix chicken, ricotta, Parmesan, egg, lemon zest, garlic, oregano, salt, and pepper.
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Scoop into 1.5″ balls using meatball scoop.
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Heat 1 tbsp olive oil in skillet over med-high. Sear meatballs 2-3 mins/side until golden (or bake at 400°F for 15 mins).
2. Orzo & Spinach:
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Cook orzo in salted water until al dente. Drain.
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In same skillet, heat 2 tbsp olive oil. Sauté garlic and red pepper flakes 30 secs.
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Add spinach; wilt 2 mins. Toss with orzo.
3. Serve:
Plate orzo. Top with meatballs. Garnish with extra lemon zest!
