Description
For the Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
1 egg
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped
1 tsp garlic powder
Zest of 1 lemon
Salt and black pepper, to taste
For the Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup ricotta cheese
½ cup dried cranberries
1 tbsp fresh lemon juice
Salt and black pepper, to taste
For the Creamy Lemon Sauce:
1 tbsp olive oil
1 cup chicken broth
½ cup heavy cream
Juice of 1 lemon
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, parsley, garlic powder, lemon zest, salt, and pepper. Shape into small meatballs and
place on the prepared baking sheet.
Bake for 15-20 minutes or until cooked through and golden.
While the meatballs are baking, cook the orzo according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Stir in the cooked orzo, ricotta cheese, dried
cranberries, lemon juice, salt, and pepper. Toss to combine and set aside.
For the creamy lemon sauce, heat olive oil in the same skillet. Add chicken broth and bring to a simmer. Stir in heavy cream, lemon juice, and parsley. Let
simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper.
To serve, plate the orzo and top with baked chicken meatballs. Pour the creamy lemon sauce over the top. Garnish with additional parsley
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Meatballs: In a large mixing bowl, combine 1 lb ground chicken, ¼ cup breadcrumbs, 1 egg, 2 tbsp grated Parmesan, 1 tbsp chopped parsley, 1 tsp garlic powder, and the zest of one lemon. Season generously with salt and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
2. Bake the Meatballs: Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until they are golden brown and cooked through (internal temperature of 165°F).
3. Cook the Orzo Base: While the meatballs bake, cook 1 cup of orzo pasta in salted boiling water according to package directions. Drain. In a large skillet, melt 2 tbsp butter over medium heat. Sauté 2 minced garlic cloves for 1 minute until fragrant. Remove from heat and stir in the cooked orzo, ½ cup ricotta, ½ cup dried cranberries, and 1 tbsp lemon juice. Season with salt and pepper.
4. Make the Creamy Lemon Sauce: In the same skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup chicken broth and bring to a simmer. Whisk in ½ cup heavy cream, the juice of 1 lemon, and 1 tbsp chopped parsley. Simmer for 2-3 minutes until the sauce slightly thickens. Season to taste.
5. Assemble and Serve: Divide the creamy orzo among plates. Top with the baked chicken meatballs. Generously spoon the warm lemon sauce over everything. Garnish with extra parsley.
Serving Suggestions
This dish is a complete meal, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes. For a brighter touch, garnish with extra lemon zest or thin lemon slices. If you prefer a richer finish, a sprinkle of extra Parmesan cheese is always welcome.
How-to Summary
Combine chicken, breadcrumbs, egg, cheese, and seasonings to form meatballs; bake. Cook orzo, then toss with butter, garlic, ricotta, and cranberries. Prepare a simple pan sauce with broth, cream, and lemon. Assemble by plating the orzo, topping with meatballs, and drizzling with the creamy lemon sauce.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a lean ground pork blend would work well as a substitute for the chicken.
How can I make this dish ahead of time? You can prepare the meatballs and orzo base separately 1 day in advance. Store them in airtight containers in the refrigerator. Reheat gently and make the fresh lemon sauce just before serving.
My sauce is too thin. How can I thicken it? Let it simmer for an extra 2-3 minutes to reduce. For a quicker fix, create a slurry by mixing 1 tsp of cornstarch with 1 tbsp of cold water and whisk it into the simmering sauce.
Can I use fresh cranberries instead of dried? It’s not recommended for this recipe. Fresh cranberries are very tart and would require added sugar and a longer cooking time, altering the dish’s flavor profile and texture.
Is there a substitute for heavy cream? For a lighter version, half-and-half can be used, though the sauce will be slightly less rich and thick. Full-fat coconut milk is a good dairy-free alternative.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Underseasoning: Be sure to season each component—the meatball mixture, the orzo, and the sauce—adequately with salt and pepper.
- Crowding the Baking Sheet: Place meatballs with a little space between them to ensure they bake evenly and get a nice golden color instead of steaming.
- Overcooking the Sauce: Simmer the lemon sauce just until it coats the back of a spoon. Boiling it vigorously can cause the cream to separate or become greasy.
Conclusion
This Chicken Meatballs with Creamy Lemon Orzo recipe is a perfect harmony of savory, creamy, and bright citrus flavors, all ready in about 40 minutes. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality, comforting meal that is sure to impress. It’s an elegant yet straightforward dish perfect for both weeknight dinners and special occasions.
