Description
For the Turkey & Cranberry Meatballs
1 lb ground turkey
1/2 cup ricotta cheese
1/3 cup dried cranberries, finely chopped
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon lemon zest
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Creamy Lemon Chicken Sauce
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cut into cubes
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons butter
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Directions
Prepare the Meatballs: In a large bowl, mix ground turkey, ricotta, cranberries, breadcrumbs, Parmesan, egg, lemon zest, garlic powder, thyme, salt, and black
pepper until well combined.
Roll into 1-inch meatballs and set aside.
Heat olive oil in a large skillet over medium heat. Cook meatballs, turning occasionally, for 10–12 minutes until browned and cooked through. Remove from the
skillet and set aside.
Make the Creamy Lemon Chicken Sauce: In the same skillet, add olive oil and cubed chicken. Cook for 5–6 minutes until golden brown.
Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add chicken broth, heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes.
Stir in Parmesan cheese and season with salt and black pepper to taste. Return meatballs to the skillet and coat in the sauce.
Prepare the Spinach & Garlic Orzo: Cook orzo according to package instructions until al dente. Drain and set aside.
In a separate pan, melt butter over medium heat. Add garlic and cook for 1 minute.
Stir in chopped spinach, salt, and black pepper, cooking until wilted.
Toss cooked orzo with the spinach mixture and Parmesan cheese.
Serve: Plate the creamy lemon chicken and turkey cranberry meatballs over a bed of spinach & garlic orzo. Garnish with additional Parmesan and lemon zest.
Prep Time: 15 minutes, Cooking Time: 25 minutes, Total Time: 40 minutes, Kcal: 580 per serving, Servings: 4
Step-by-Step Guide
Begin by preparing all ingredients. For the meatballs, combine all listed ingredients in a large bowl. Mix gently with your hands or a spoon until just combined—overmixing can make the meatballs tough. Roll the mixture into 1-inch balls. In a large skillet, heat the olive oil over medium heat and cook the meatballs for 10-12 minutes, turning to brown all sides. Remove and set aside.
For the sauce, add more oil to the same skillet. Cook the cubed chicken until golden. Add garlic and red pepper flakes, cooking for one minute. Pour in chicken broth, heavy cream, lemon juice, and zest. Simmer for 5 minutes to slightly thicken. Stir in Parmesan until melted, season, and return meatballs to the skillet to warm through.
Finally, cook the orzo to al dente. In a separate pan, melt butter, sauté garlic, then wilt the spinach. Toss the drained orzo with the spinach mixture and Parmesan cheese.
Serving Suggestions
Plate this dish family-style for a beautiful centerpiece. Serve the orzo on a large platter, topped with the saucy chicken and meatballs. Garnish with extra Parmesan, lemon zest, and a sprinkle of fresh thyme or parsley. A simple side salad with a light vinaigrette complements the rich, creamy sauce perfectly. For a complete meal, add crusty bread to soak up every last drop of the lemon sauce.
How-to Summary
This one-pan-inspired meal comes together in three main parts: 1) Mix and pan-fry the turkey-cranberry meatballs. 2) In the same pan, create a creamy lemon sauce with chicken cubes and fold the meatballs back in. 3) Cook orzo separately and sauté it with garlic and spinach. Combine all components to serve.
Frequently Asked Questions
Can I use ground chicken instead of turkey? Yes, ground chicken is an excellent substitute and will yield a similar texture and flavor profile.
How can I make this recipe dairy-free? For the meatballs, omit the ricotta and Parmesan, using extra breadcrumbs. For the sauce, use a dairy-free cream alternative and nutritional yeast instead of Parmesan. Use olive oil instead of butter for the orzo.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking. This can significantly speed up dinner time.
What can I use instead of orzo? Any small pasta like ditalini, small shells, or even rice or quinoa would work well as a base for the sauce and meatballs.
How should I store leftovers? Store all components together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this leads to dense, tough meatballs. Do not overcrowd the skillet when browning the meatballs or chicken, as this steams them instead of creating a flavorful sear. When making the sauce, ensure the heat is at a gentle simmer after adding the cream to prevent it from curdling. Finally, do not overcook the orzo; aim for al dente so it holds its texture when combined with the spinach and sauce.
Conclusion
This Turkey & Cranberry Meatballs with Creamy Lemon Chicken and Orzo recipe is a fantastic way to elevate a weeknight dinner into something special. The sweet-tart cranberries in the juicy meatballs pair wonderfully with the bright, creamy lemon sauce, all served over a bed of flavorful garlic spinach orzo. It’s a balanced, comforting, and impressive dish that proves complex flavors can be achieved in under an hour. Give this recipe a try for a meal that is sure to become a new favorite.
