Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Cranberry & Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/3 cup dried cranberries
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in orzo and dried cranberries, toasting for 2 minutes.
Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
Stir in heavy cream, Parmesan, salt, and black pepper. Cook for another 2 minutes until creamy.
Remove from heat and garnish with fresh parsley.
Serve meatballs over creamy cranberry garlic orzo and enjoy!
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 580 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Do not overmix, just blend until uniform.
2. Form and Bake: Roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 18-20 minutes until golden and cooked to 165°F internally.
3. Start the Orzo: While meatballs bake, melt butter in a large skillet. Sauté garlic for 1 minute, then add the orzo and cranberries. Toast for 2 minutes, stirring constantly.
4. Cook the Orzo: Add chicken broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
5. Finish the Sauce: Reduce heat to low. Stir in heavy cream, Parmesan, salt, and pepper. Cook for 2 more minutes until creamy. Remove from heat and stir in parsley.
6. Combine and Serve: Plate the creamy orzo and top with the baked meatballs. Garnish with extra parsley and Parmesan if desired.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. For a fresh contrast, serve with a simple arugula salad dressed with lemon vinaigrette. Steamed green beans or roasted broccoli also pair beautifully. For a festive touch, sprinkle with extra dried cranberries and toasted pine nuts just before serving.
How-to Summary
Combine chicken, cheeses, and seasonings to form meatballs; bake. Sauté garlic, toast orzo and cranberries, then simmer in broth. Finish orzo with cream and Parmesan. Serve meatballs over the creamy orzo for a quick, elegant dinner.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute. Just ensure it’s not too lean to keep the meatballs moist.
Can I make this dish ahead of time? You can prepare components separately. Store meatballs and orzo in airtight containers in the fridge for up to 2 days. Reheat gently, adding a splash of broth to the orzo to loosen it.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk will work, though the sauce will be less rich. For a dairy-free option, use full-fat coconut milk.
Is it necessary to toast the orzo? Toasting is highly recommended. It deepens the pasta’s flavor and helps prevent it from becoming mushy during cooking.
How do I know when the meatballs are done? The safest method is to use a meat thermometer. The internal temperature should reach 165°F. They will also be firm to the touch and no longer pink inside.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to dense, tough meatballs. Mix just until ingredients are combined.
- Not Toasting the Orzo: Skipping this step results in a less flavorful, potentially gummy pasta.
- Using a Skillet That’s Too Small: The orzo needs space to cook evenly. Use a large, wide skillet or sauté pan.
- Letting the Sauce Boil After Adding Cream: High heat can cause the cream to separate. Keep the heat on low when adding dairy.
Conclusion
This Lemon Chicken Meatball with Cranberry Garlic Orzo recipe is a perfect blend of bright, savory, and creamy flavors, all achievable in about 35 minutes. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal that is sure to impress. It’s a versatile dish that works for both busy weeknights and special occasions.