Ingredients:

  • 1 lb ground chicken (breast or thigh)
  • 0.5 cup whole milk ricotta cheese
  • 0.5 cup panko breadcrumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tbsp fresh oregano, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1.5 cups dry orzo pasta
  • 1 small shallot, finely diced
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach, packed
  • 1 organic lemon, zest and juice
  • 2 tbsp unsalted butter

Instructions:

  1. First, mix your ground chicken, ricotta, panko, Parmesan, egg, garlic, oregano, salt, and pepper in a large bowl. Use a light hand here. Gently roll them into 1.5 inch rounds — you should get about 16 to 18 meatballs.
  2. Heat your olive oil in the skillet over medium high heat. Once you see a faint shimmer, add the meatballs. You'll hear that satisfying sizzle immediately. Sear for 3 minutes per side until a golden crust forms and they release easily from the pan. They won't be cooked through yet, and that's exactly what we want. Remove them to a plate and let them rest.
  3. Lower the heat to medium and toss in the diced shallot. Sauté for 2 minutes until translucent. Now, add the dry orzo directly into the pan. Stir it constantly for 2 to 3 minutes until the pasta turns a light toasted brown and smells intensely nutty. This step is non negotiable for the best flavor.
  4. Slowly pour in the chicken broth, scraping the bottom of the pan to pick up all those savory browned bits. Bring it to a gentle simmer. Slide the meatballs back into the pan, nestling them into the liquid. Cover the skillet and let it simmer for 10 to 12 minutes until the orzo is tender and most of the liquid has been absorbed.
  5. Remove the lid. You’ll notice the broth has thickened into a light, velvety sauce. Stir in the fresh spinach — the residual heat will cause it to wilt in about 30 seconds. Finally, add the butter, lemon zest, and lemon juice. Stir gently until the butter is fully melted and the sauce looks shiny. Serve it straight from the pan for that rustic, homey feel.