I-035 Linguine di orzo con polpette nel sugo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier, while crushed crackers can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Preheat oven to 400°F (200°C).

Cook orzo pasta in boiling salted water until al dente; drain and set aside.

In a large bowl, combine ground chicken, finely chopped onion, minced garlic, parsley, grated parmesan, egg, and bread crumbs.

Season mixture with salt, black pepper, and red pepper flakes; mix until well combined.

Form the mixture into meatballs, about the size of a golf ball.

Heat olive oil in a skillet over medium heat; brown meatballs on all sides, about 5-7 minutes.

Transfer browned meatballs to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.

In a separate pot, heat chicken broth and add cooked orzo; stir in lemon juice and spinach until spinach wilts.

Serve meatballs over orzo, garnished with additional parsley and parmesan if desired.

Cooking Techniques

Spice Level:

Allergens