Description
For the Meatballs:
1 lb ground chicken
1 egg, beaten
½ cup breadcrumbs
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp lemon zest
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Cranberry Ricotta Orzo:
1 cup orzo pasta
2 cups chicken broth
½ cup whole milk ricotta cheese
⅓ cup dried cranberries
¼ tsp garlic powder
Salt and black pepper, to taste
For Garnish:
¼ cup toasted pine nuts
1 tbsp fresh parsley, chopped
Directions:
In a large bowl, mix the ground chicken, beaten egg, breadcrumbs, parsley, basil, lemon zest, garlic powder, onion powder, salt, and black pepper until well
combined.
Shape the mixture into small meatballs (about 1-inch in diameter).
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 4-5 minutes per side until golden brown and fully cooked (internal temperature of
165°F). Remove from heat and set aside.
In the same skillet, add the orzo and toast for 1-2 minutes over medium heat. Pour in the chicken broth, bring to a simmer, and cook for 10 minutes until the
orzo is tender.
Stir in the ricotta cheese, dried cranberries, garlic powder, salt, and black pepper. Mix until creamy and well combined.
Serve the meatballs over the cranberry ricotta orzo. Sprinkle with toasted pine nuts and fresh parsley. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Prepare the Meatball Mixture. In a large bowl, thoroughly combine the ground chicken, beaten egg, breadcrumbs, herbs, lemon zest, and seasonings. Mix gently with your hands or a fork until just combined; overmixing can lead to tough meatballs.
Step 2: Form the Meatballs. Using damp hands, roll the mixture into 1-inch balls. This size ensures even and quick cooking. Place them on a plate.
Step 3: Cook the Meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 4-5 minutes per side, turning gently, until golden brown and cooked through to 165°F internally.
Step 4: Toast the Orzo. Remove the cooked meatballs and set aside. In the same skillet, add the orzo. Toast for 1-2 minutes, stirring, until lightly golden and fragrant.
Step 5: Simmer the Orzo. Pour in the chicken broth, scrape up any browned bits from the pan, and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Step 6: Finish the Dish. Off the heat, stir in the ricotta, dried cranberries, and seasonings until creamy. Return the meatballs to the skillet to warm through gently. Garnish and serve.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes. For a heartier meal, add a side of roasted green beans or asparagus. To elevate presentation, serve family-style in a large, shallow bowl, ensuring each plate gets a generous scoop of the creamy orzo, several meatballs, and a sprinkle of garnishes.
How-to Summary
Combine chicken, egg, breadcrumbs, herbs, and spices to form meatballs. Pan-sear until cooked through. In the same pan, toast orzo, then simmer in broth until tender. Off heat, stir in ricotta and cranberries for a creamy sauce. Combine meatballs with orzo, garnish with pine nuts and parsley, and serve.
Frequently Asked Questions
Can I use a different meat? Yes, ground turkey or a lean ground pork blend work well as substitutes for the chicken.
How can I make this gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like quinoa orzo or small rice pasta.
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 fully cooked dish is best enjoyed fresh.
My sauce seems too thick. How can I adjust it? If the orzo mixture becomes too thick, simply stir in a splash of additional chicken broth or water until your desired creamy consistency is reached.
What can I use instead of pine nuts? Toasted slivered almonds or chopped walnuts make excellent, crunchy substitutes for pine nuts.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the proteins, resulting in dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of searing. Cook in batches for perfect browning.
- Skipping the Orzo Toast: Toasting the orzo before adding liquid is crucial for developing a deeper, nutty flavor in the final dish.
- Adding Ricotta on High Heat: Stirring the ricotta in off the heat prevents it from curdling and ensures a smooth, creamy sauce.
Conclusion
This Chicken Meatballs with Cranberry Ricotta Orzo recipe masterfully balances savory, creamy, and sweet-tart flavors for a sophisticated yet approachable weeknight dinner. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a restaurant-quality meal in about 35 minutes. The combination of herby, lemon-kissed meatballs with the luxurious, fruity orzo is sure to become a new favorite. Enjoy the process and the delicious results!
