Description
For the Meatballs:
1 lb ground chicken
1 egg
½ cup breadcrumbs (use gluten-free if needed)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
1 clove garlic, minced
1 tsp lemon zest
Salt and black pepper, to taste
For the Cranberry-Feta Orzo:
1 cup orzo pasta
½ cup dried cranberries
½ cup crumbled feta cheese
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt and black pepper, to taste
¼ cup fresh mint leaves, chopped
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix together the ground chicken, egg, breadcrumbs, parsley, oregano, garlic, lemon zest, salt, and black pepper until well combined.
Roll the mixture into meatballs, about 1 inch in diameter, and place them on the baking sheet.
Bake the meatballs for 18-20 minutes, or until fully cooked through and golden brown.
While the meatballs are baking, cook the orzo according to package instructions. Drain and set aside.
In a large bowl, toss the cooked orzo with dried cranberries, crumbled feta, olive oil, lemon juice, salt, and black pepper.
Serve the meatballs over the cranberry-feta orzo and garnish with fresh mint leaves. Enjoy!
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 Meatball Mixture: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Use your hands or a fork to mix until just combined—overmixing can make the meatballs tough.
2. Form the Meatballs: Lightly oil your hands to prevent sticking. Roll the mixture into uniform 1-inch balls, placing them on your parchment-lined baking sheet. This size ensures even cooking.
3. Bake: Place the baking sheet in the preheated 400°F oven. Bake for 18-20 minutes, turning the meatballs halfway through, until they are golden brown and have an internal temperature of 165°F.
4. Cook the Orzo: While the meatballs bake, bring a pot of salted water to a boil. Cook the orzo according to package directions (typically 8-10 minutes) until al dente. Drain well.
5. Assemble the Dish: In a large serving bowl, combine the hot, drained orzo with the dried cranberries, crumbled feta, olive oil, lemon juice, salt, and pepper. The residual heat will slightly soften the cranberries and feta. Gently fold in the chopped mint.
Serving Suggestions
Serve the baked meatballs warm, nestled atop or mixed into the cranberry-feta orzo. For a vibrant presentation, garnish with extra mint leaves and a light sprinkle of feta. This dish is excellent as a standalone main but pairs beautifully with a simple arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or zucchini.
How-to Summary
This dish involves two main components: baking herbed chicken meatballs and preparing a tangy orzo salad. Mix and bake the meatballs for 18-20 minutes at 400°F. Simultaneously, cook the orzo, then toss it with cranberries, feta, olive oil, lemon juice, and mint. Combine and serve.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a lean ground pork blend works well. Adjust cooking time if the fat content differs significantly.
How can I make this recipe gluten-free? Ensure you use certified gluten-free breadcrumbs and orzo pasta, which is often made from wheat.
Can I prepare components ahead of time? Absolutely. Cook the meatballs and orzo separately, store them in airtight containers in the fridge for up to 2 days, and combine when ready to serve.
What can I substitute for fresh mint? Fresh basil or dill offer a different but equally refreshing herbal note. Avoid dried mint, as the flavor is too concentrated.
Is it necessary to use lemon zest in the meatballs? The zest adds a crucial bright, citrusy depth that complements the cranberries. If omitted, add an extra teaspoon of lemon juice to the orzo.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just incorporated.
- Using Cold Ingredients: For easier mixing and better binding, let the egg sit out for 10-15 minutes to take the chill off.
- Skipping the Orzo Draining: Ensure the orzo is well-drained to prevent a watery, diluted salad.
- Not Tasting for Seasoning: Always taste and adjust the salt and pepper in the orzo mixture before serving, as feta saltiness can vary.
Conclusion
This recipe for Baked Chicken Meatballs with Cranberry-Feta Orzo successfully marries savory, herbed flavors with a sweet and tangy side. It’s a straightforward yet impressive meal perfect for a quick weeknight dinner or for entertaining guests. By following the detailed steps and avoiding common pitfalls, you can create a delicious, balanced dish that is sure to become a regular in your recipe rotation.
