Description
For the Meatballs:
1 lb ground chicken
1 egg
¼ cup breadcrumbs (use gluten-free if needed)
2 tbsp fresh parsley, chopped
1 tbsp dried oregano
1 clove garlic, minced
¼ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
For the Lemon Cranberry Orzo:
1 cup orzo pasta
1 cup dried cranberries
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup crumbled feta cheese
2 tbsp fresh mint, chopped
Salt and black pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, egg, breadcrumbs, parsley, oregano, garlic, Parmesan, salt, and black pepper. Mix well and form into small
meatballs, about 1-1.5 inches in diameter.
Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until cooked through and golden brown.
Meanwhile, cook the orzo according to package instructions. Drain and return to the pot.
Stir in the dried cranberries, olive oil, lemon zest, lemon juice, feta, and chopped mint. Season with salt and black pepper to taste.
Serve the meatballs over the lemon cranberry orzo, garnished with additional fresh parsley and feta. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, gently combine all meatball ingredients until just mixed; overworking can make the meatballs tough. Use a cookie scoop or tablespoon to form uniform 1-1.5 inch meatballs, rolling them gently in your hands. Bake on the middle rack for 20-25 minutes. While they bake, cook the orzo in well-salted water. Immediately after draining the hot orzo, add it back to the warm pot and stir in the cranberries, olive oil, lemon zest, and lemon juice. This allows the cranberries to soften slightly and the orzo to absorb the flavors. Finally, gently fold in the feta and mint to preserve their texture.
Serving Suggestions
This dish is versatile and can be adapted for various meals. For a complete dinner, serve it alongside a simple arugula salad with a light vinaigrette. The meatballs and orzo also make excellent meal-prep components; store them separately and combine when ready to eat. For an elegant appetizer, skewer the meatballs on toothpicks and serve them atop a small bed of the orzo. If packing for lunch, ensure the orzo is thoroughly cooled before sealing the container to maintain the best texture.
How-to Summary
In summary, this recipe involves two main components: baking herbed chicken meatballs and preparing a bright, tangy orzo salad. The meatballs are made by mixing ground chicken with binders and Italian herbs, then baked until golden. The orzo is cooked, then tossed with dried cranberries, lemon, feta, and mint. The finished dish is assembled by serving the warm meatballs over the room-temperature orzo pilaf.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent 1:1 substitute. Just ensure it has a similar fat content (93/7) for juicy meatballs.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs or rolled oats blitzed into crumbs for the meatballs, and substitute the orzo with a gluten-free pasta like quinoa orzo or small rice pasta.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the raw meatballs on the sheet, then transfer to a bag for up to 3 months; bake from frozen, adding 5-10 minutes to the time.
What can I use instead of feta cheese? Goat cheese crumbles offer a similar tangy profile. For a dairy-free option, omit the cheese or use a vegan feta alternative.
Is the orzo served hot or cold? It’s best served warm or at room temperature. The residual heat from the pasta helps soften the cranberries and slightly melt the feta, creating a cohesive sauce.
Common Mistakes to Avoid
- Overmixing the Meatball Meat: This develops the proteins and can result in dense, tough meatballs. Mix until ingredients are just combined.
- Using Cold Ingredients: For easier mixing, take the egg out of the fridge 15 minutes before starting.
- Underseasoning the Orzo Water: Salt the pasta cooking water generously, as this is your primary chance to season the orzo itself.
- Adding Feta to Hot Orzo Too Vigorously: Stir gently to keep the feta in distinct crumbles rather than letting it melt completely into a paste.
- Overbaking the Meatballs: Use a meat thermometer to ensure they reach 165°F internally to avoid dry meatballs.
Conclusion
This Chicken Meatballs with Lemon Cranberry Orzo recipe is a standout dish that masterfully balances savory, sweet, and tangy flavors. It’s surprisingly simple to prepare, making it suitable for both busy weeknights and special occasions. The baked meatballs offer a healthier, fuss-free alternative to frying, while the vibrant orzo side dish is bursting with texture and freshness. By following the detailed guide and tips provided, you can avoid common pitfalls and create a memorable, restaurant-quality meal in about 40 minutes. This recipe is sure to become a cherished favorite in your culinary rotation.
