Description
For the Meatballs:
1 lb ground chicken
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
½ tsp onion powder
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
For the Cranberry Glaze:
½ cup cranberry sauce
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp Dijon mustard
¼ tsp red pepper flakes (optional)
For the Lemony Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 ½ cups chicken broth
Zest and juice of 1 lemon
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions:
Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, egg, minced garlic, onion powder, thyme, salt, and black pepper. Roll into small
meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until browned and cooked through.
Make the Cranberry Glaze: In a small saucepan, whisk together cranberry sauce, balsamic vinegar, honey, Dijon mustard, and red pepper flakes. Simmer for 3-5
minutes until slightly thickened.
Pour the glaze over the cooked meatballs and toss to coat.
Prepare the Orzo: In a separate pan, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds. Add orzo and stir to coat.
Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in lemon zest, lemon juice, and fresh parsley. Season with salt and black pepper to taste.
Serve the cranberry-glazed meatballs over the lemony garlic orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Begin by mixing all meatball ingredients except the oil in a large bowl. Roll into 1-inch balls. Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning to brown all sides, until internal temperature reaches 165°F. Remove and set aside. For the glaze, combine all ingredients in a small saucepan. Simmer over medium-low heat for 3-5 minutes until glossy. Return meatballs to their skillet, pour glaze over, and gently toss to coat. For the orzo, sauté garlic in oil for 30 seconds. Add orzo, stir to toast lightly. Add broth, bring to a simmer, and cook uncovered for 8-10 minutes until liquid is absorbed and orzo is al dente. Off heat, stir in lemon zest, juice, and parsley.
Serving Suggestions
Plate the lemony orzo first, creating a bed for the glazed meatballs. Garnish the entire dish with extra chopped parsley or thyme. For a vibrant side, serve with a simple arugula salad dressed with lemon vinaigrette. To make it a festive meal, add roasted Brussels sprouts or green beans almondine. The dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.
How-to Summary
This dish comes together in three main components: 1) Mix and pan-fry herbed chicken meatballs. 2) Create a sweet-tart glaze by simmering cranberry sauce with balsamic, honey, and mustard. 3) Cook orzo in chicken broth with garlic, finishing it with bright lemon and parsley. Combine by tossing the meatballs in the glaze and serving them over the flavorful orzo.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or pork work well. For beef, consider reducing the honey in the glaze slightly as it pairs better with less sweetness.
My glaze is too thick. What should I do? Thin it with a tablespoon of water, chicken broth, or orange juice until it reaches a pourable consistency.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
What can I substitute for orzo? Small pasta like ditalini, couscous, or even rice are excellent substitutes. Adjust cooking liquid and time according to package directions.
Is there a substitute for cranberry sauce? You can use whole-berry cranberry sauce or even a good-quality fruit jam like apricot or cherry, adjusting the vinegar and honey to balance sweetness and acidity.
Common Mistakes to Avoid
- Overmixing the meatball ingredients, which can make the meatballs tough. Mix just until combined.
- Crowding the skillet when browning meatballs. Cook in batches to ensure they sear properly instead of steaming.
- Overcooking the orzo, which turns it mushy. Aim for an al dente texture where it’s tender but still has a slight bite.
- Adding the lemon juice to the orzo while it’s still actively cooking on high heat, which can make the flavor bitter. Always stir it in off the heat.
Conclusion
This recipe for Cranberry-Glazed Chicken Meatballs with Lemony Garlic Orzo is a perfect harmony of savory, sweet, and bright flavors, all achievable in about 35 minutes. The tender meatballs coated in a glossy, tangy-sweet glaze are beautifully complemented by the fresh, citrusy orzo. It’s an impressive yet straightforward meal ideal for both busy weeknights and special occasions. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-worthy dish that is sure to become a new favorite.
