Description
For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs (or almond flour for gluten-free)
⅓ cup dried cranberries, finely chopped
¼ cup crumbled feta cheese
1 egg, lightly beaten
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Herbed Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
1 tbsp olive oil
Zest and juice of 1 lemon
½ tsp dried oregano
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese
Directions:
Prepare the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, chopped cranberries, feta, egg, garlic, oregano, cumin, salt, and pepper. Mix
until just combined.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Cook meatballs for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Remove
and set aside.
Cook the Orzo: In a saucepan, bring chicken broth to a boil. Add orzo and cook until tender, about 10 minutes. Drain excess liquid if necessary.
Stir in olive oil, lemon zest, lemon juice, oregano, and parsley. Mix well.
Serve the meatballs over the herbed lemon orzo. Garnish with crumbled feta and extra parsley. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Prepare the Meatball Mixture. In a large bowl, gently combine the ground chicken, breadcrumbs, finely chopped cranberries, crumbled feta, beaten egg, minced garlic, oregano, cumin, salt, and pepper. Use your hands or a fork, but avoid overmixing to prevent tough meatballs.
Step 2: Form the Meatballs. Lightly oil your hands to prevent sticking. Roll the mixture into uniform, 1-inch balls, placing them on a plate or tray. This ensures even cooking.
Step 3: Cook the Meatballs. Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer, working in batches if needed. Cook for 4-5 minutes, turning gently, until all sides are golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.
Step 4: Prepare the Orzo. In a saucepan, bring 2 cups of chicken broth to a boil. Add the orzo, reduce heat to a simmer, and cook uncovered for 8-10 minutes until tender and most liquid is absorbed. There should be a little saucy liquid remaining.
Step 5: Finish the Orzo. Remove the orzo from heat. Stir in 1 tbsp olive oil, lemon zest, lemon juice, dried oregano, and chopped parsley. The residual heat will wilt the parsley perfectly.
Step 6: Assemble and Serve. Spoon the herbed lemon orzo onto plates or a serving platter. Top with the cooked meatballs. Garnish with additional crumbled feta and parsley.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to complement the flavors. For a vegetable side, roasted asparagus or broccolini works beautifully. To make it heartier, add a side of warm, crusty bread for soaking up any lemony juices from the orzo.
How-to Summary
Combine chicken, cranberries, feta, and spices to form meatballs. Pan-sear until golden and cooked through. Separately, cook orzo in chicken broth, then flavor with lemon, herbs, and olive oil. Serve meatballs over the orzo, garnished with feta and parsley.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent 1:1 substitute. Just ensure it reaches the same safe internal temperature of 165°F.
How can I make this recipe gluten-free? Use certified gluten-free orzo (or a rice-shaped pasta) and substitute the breadcrumbs with almond flour as suggested in the ingredients list.
Can I bake the meatballs instead of pan-frying? Yes. Preheat your oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet, lightly drizzle with oil, and bake for 15-20 minutes until cooked through.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat with a splash of broth to prevent drying out.
Can I prepare components ahead of time? You can mix the meatball mixture and store it covered in the fridge for up to 24 hours before cooking. The cooked orzo and meatballs also reheat well together.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of creating a flavorful sear. Cook in batches if necessary.
- Overcooking the Orzo: Cook the orzo just until al dente, as it will continue to absorb liquid. Mushy orzo ruins the dish’s texture.
- Skipping the Lemon Zest: The zest contains essential oils that provide a powerful, bright lemon flavor. Don’t substitute juice for zest.
Conclusion
These Cranberry Feta Chicken Meatballs with Herbed Lemon Orzo offer a perfect balance of savory, sweet, and tangy flavors in one elegant, easy-to-make dish. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home in about 35 minutes. It’s a versatile recipe that’s sure to become a regular in your dinner rotation, impressing family and guests alike with its vibrant taste and beautiful presentation.
