🌟 Introduction
Tender, juicy chicken meatballs enriched with ricotta cheese are gently simmered in a creamy garlic sauce and served over fluffy couscous tossed with lemon zest and wilted spinach. The ricotta makes the meatballs light and moist, while the couscous adds a bright, fresh contrast to the richness of the sauce. This dish feels indulgent yet balanced — and it comes together surprisingly quickly!
🧾 Ingredients
For the Chicken Ricotta Meatballs:
- 500g (1 lb) ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko or regular)
- 1 egg
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley (or 1.5 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Creamy Sauce:
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: handful of baby spinach (extra, if not adding to couscous)
For the Lemon Spinach Couscous:
- 1 cup couscous
- 1 cup boiling water or chicken broth
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tbsp olive oil or butter
- 1 cup chopped baby spinach
- Salt and pepper, to taste
👨🍳 Instructions & Method
Step 1: Make the Chicken Ricotta Meatballs
- In a large bowl, combine ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper.
- Mix gently with your hands or a spoon until just combined — don’t overwork it.
- Shape into meatballs, about 1.5 inches in diameter (makes ~16–20 meatballs).
- Place on a plate or tray and refrigerate for 15–20 minutes to help them firm up.
Step 2: Cook the Meatballs
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add the meatballs in batches, browning on all sides (about 5–6 minutes total). They don’t need to be fully cooked through — they’ll finish in the sauce.
- Transfer browned meatballs to a plate.
Step 3: Make the Creamy Sauce
- In the same skillet (wipe out excess oil if needed), add a little more olive oil if dry, then sauté the garlic for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up the brown bits from the pan.
- Add the cream and Parmesan, stir well, and bring to a gentle simmer.
- Season with salt, pepper, and red pepper flakes (if using).
- Return the meatballs to the skillet, cover, and let simmer for 10–12 minutes until cooked through and sauce is thickened.
- Optionally, stir in a handful of baby spinach at the end and let wilt for 1 minute.
Step 4: Prepare Lemon Spinach Couscous
- Place couscous in a bowl with a pinch of salt.
- Pour over boiling water or hot broth. Cover and let sit for 5 minutes.
- Fluff with a fork, then stir in lemon zest, lemon juice, olive oil (or butter), and chopped spinach.
- Taste and season with more salt and pepper as needed.
🍽 To Serve
Spoon the creamy chicken ricotta meatballs over a bed of lemon spinach couscous. Drizzle with extra sauce, garnish with more parsley or Parmesan if desired.
🔄 Variations
- Substitute ground turkey for chicken.
- Use orzo or mashed potatoes instead of couscous.
- Add fresh herbs like dill or basil for a twist.
- Make it spicy by adding chili flakes or harissa to the sauce.
✅ Tips for Success
- Don’t overmix the meatball mixture — it can make them tough.
- Letting the couscous steam covered ensures fluffy texture.
- Add a splash of lemon juice to the sauce for extra brightness if desired.