Creamy Chicken Ricotta Meatballs with Spinach & Lemon Couscous
Tender chicken ricotta meatballs simmered in a light, creamy sauce with spinach, served over fluffy lemon couscous. The ricotta keeps the meatballs soft and juicy, while lemon and herbs brighten the whole dish. A perfect balance of comfort and freshness for the Mediterranean diet.
Prep: 20 minutes
Cook: 25 minutes
Total: ~45 minutes
Serves: 4
Ingredients
Chicken Ricotta Meatballs
1 lb (450g) ground chicken
½ cup ricotta cheese
½ cup breadcrumbs
1 egg
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
½ tsp dried oregano
Zest of ½ lemon
Salt & black pepper, to taste
2 tbsp olive oil
Creamy Spinach Sauce
1 tbsp olive oil
1 small shallot (or onion), finely chopped
2 garlic cloves, minced
½ cup chicken broth
½ cup cream (or half-and-half / Greek yogurt for lighter)
2 cups baby spinach
¼ cup grated Parmesan
Juice of ½ lemon
Lemon Couscous
1 cup couscous
1 ¼ cups chicken broth
1 tbsp olive oil
Zest of 1 lemon
2 tbsp fresh parsley, chopped
Salt & pepper, to taste
Instructions
Make Meatballs
In a bowl, mix ground chicken, ricotta, breadcrumbs, egg, garlic, parsley, oregano, lemon zest, salt, and pepper.
Roll into ~16 meatballs.
Cook Meatballs
Heat olive oil in a skillet over medium heat.
Sear meatballs until golden on all sides (6–8 minutes).
Remove from pan (they’ll finish cooking in sauce).
Creamy Spinach Sauce
In the same skillet, saute shallot and garlic in olive oil until fragrant.
Add chicken broth and cream, stir, and bring to a gentle simmer.
Return meatballs to the skillet. Cover and cook for 8–10 minutes until meatballs are fully cooked.
Stir in spinach, Parmesan (if using), and lemon juice.
Lemon Couscous
In a saucepan, bring broth to a boil.
Stir in couscous, olive oil, lemon zest, and salt. Remove from heat, cover, and let sit 5 minutes.
Fluff with a fork and stir in parsley.
Assemble & Serve
Spoon couscous onto plates.
Top with creamy meatballs and sauce.
Garnish with extra parsley and lemon wedges.
Tips
For lighter sauce, use Greek yogurt instead of cream.
Add chickpeas or zucchini to the couscous for extra fiber.
Double the meatballs and freeze half (they reheat beautifully).
Nutritional Information
Calories: ~520
Protein: 36g
Carbs: 44g
Fat: 21g
Fiber: 5g