Description
For the Chicken Meatballs:
1 lb ground chicken
¼ cup breadcrumbs (use gluten-free if needed)
1 egg, beaten
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon zest
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Cranberry Orzo:
1 cup orzo pasta
½ cup dried cranberries
¼ cup toasted almonds, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp salt
¼ tsp black pepper
2 tbsp fresh basil or parsley, chopped
Directions:
Prepare the Meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, parsley, lemon zest, garlic, oregano, salt, and black pepper until well combined. Form
into small meatballs, about 1 inch in diameter.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Set aside.
Cook the Orzo: Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain and transfer to a bowl.
Toss the cooked orzo with dried cranberries, toasted almonds, olive oil, lemon juice, honey, salt, black pepper, and fresh herbs.
Serve the lemon herb chicken meatballs over the cranberry orzo. Garnish with extra herbs and a squeeze of lemon. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
1. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, beaten egg, parsley, lemon zest, garlic, oregano, 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 1-inch balls, placing them on a plate or baking sheet.
3. Cook the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 8-10 minutes, turning gently to brown all sides, until the internal temperature reaches 165°F.
4. Prepare the Orzo Base: While the meatballs cook, boil the orzo in salted water as per package directions. Drain well and transfer to a mixing bowl.
5. Assemble the Dish: To the warm orzo, add the cranberries, almonds, olive oil, lemon juice, honey, salt, pepper, and herbs. Toss gently to combine. Serve immediately with the meatballs arranged on top.
Serving Suggestions
This dish is vibrant and complete on its own. For a fuller meal, consider these pairings:
- Serve with a simple arugula salad dressed with lemon vinaigrette.
- Add a side of roasted green beans or asparagus for extra vegetables.
- For a creamier element, offer a small bowl of tzatziki or garlic yogurt sauce for dipping.
- Perfect for meal prep! Store components separately and combine when ready to eat.
How-to Summary
Combine chicken, aromatics, and binder to form meatballs. Pan-fry until golden and cooked through. Boil orzo, then toss with sweet cranberries, crunchy almonds, and a bright lemon-honey dressing. Serve meatballs over the flavorful orzo pilaf.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Preheat your oven to 400°F, place meatballs on a parchment-lined baking sheet, and bake for 15-20 minutes until cooked through.
What can I use instead of orzo? Any small pasta like ditalini or couscous works well. For a grain-based option, try quinoa or farro.
How do I store and reheat leftovers? Store meatballs and orzo separately in airtight containers for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to prevent drying.
Can I use fresh cranberries? Fresh cranberries are too tart and firm for this recipe. If you must, simmer ½ cup fresh cranberries with 1 tbsp sugar and a little water until they burst and soften, then cool before adding.
Is there a substitute for the egg in the meatballs? For a binder, you can use 1 tbsp of mayonnaise, Greek yogurt, or a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, rested for 5 minutes).
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, rubbery meatballs. Mix until ingredients are just incorporated.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of browning them. Cook in batches if necessary.
- Using Cold Ingredients: For easier mixing and more tender meatballs, let the ground chicken sit at room temperature for 10-15 minutes before starting.
- Overcooking the Orzo: Cook the orzo al dente as it will continue to absorb moisture from the dressing and other ingredients.
Conclusion
This recipe for Lemon Herb Chicken Meatballs with Cranberry Orzo is a delightful balance of savory, sweet, and bright flavors, all ready in about 35 minutes. The tender, herbaceous meatballs pair perfectly with the festive and tangy orzo salad, making it an impressive yet straightforward dish suitable for both weeknight dinners and special occasions. By following the step-by-step guide and avoiding common pitfalls, you’ll create a memorable meal that’s as enjoyable to make as it is to eat.
