*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. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine ground chicken, ricotta cheese, Parmesan cheese, egg, lemon zest, garlic, and dried oregano. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper.
4. Drizzle the meatballs with a little bit of olive oil and gently roll them around to coat evenly.
5. Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.
6. While the meatballs are baking, cook the orzo pasta according to package instructions until al dente. Drain and set aside.
7. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
8. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and a pinch of red pepper flakes (if using).
9. To serve, place the cooked orzo pasta on a plate or in a bowl, then top with a few meatballs and some garlic spinach.
*Tips and Variations:*
– Use fresh spinach for the best flavor and texture.
– If you prefer a spicy kick, add more red pepper flakes or use hot sauce to taste.
– Serve with a squeeze of fresh lemon juice and a sprinkle of grated Parmesan cheese.
– Experiment with different herbs and spices, such as dried thyme or paprika, to give the meatballs a unique flavor.
