Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Millet:
1 cup millet
2 cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
2 tablespoons chopped fresh parsley (for garnish)
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from
skillet and set aside.
In a medium saucepan, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add millet and toast for 2 minutes, stirring frequently. Pour in the chicken broth, add salt, black pepper, and thyme. Bring to a boil, then reduce heat to
low, cover, and simmer for 15 minutes, or until liquid is absorbed.
Fluff the millet with a fork and stir in fresh parsley.
Serve the meatballs over the garlic millet, garnished with additional Parmesan and fresh parsley.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 460 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, combine all meatball ingredients except the cooking oil in a large bowl. Mix gently with your hands or a fork until just combined; overmixing can make the meatballs tough. Use a small cookie scoop or tablespoon to portion the mixture, then roll into 1-inch balls. Heat the olive oil in your skillet over medium heat. Cook the meatballs in a single layer, turning every 2-3 minutes to ensure even browning and cooking through to an internal temperature of 165°F.
For the millet, ensure you toast the grains in the oil and garlic for the full 2 minutes. This step is crucial for a nutty flavor and prevents the millet from becoming gummy. After adding the broth and seasonings, bring it to a full boil before immediately reducing to the lowest heat, covering tightly, and setting a timer. Do not lift the lid during the 15-minute cooking time. Finally, let it sit, covered and off the heat, for 5 minutes before fluffing with a fork.
Serving Suggestions
Plate the garlic millet as a bed and top with the warm chicken meatballs. For a complete meal, consider these additions:
- A simple arugula salad with a lemon vinaigrette to complement the citrus notes.
- Steamed green beans, asparagus, or broccoli.
- A dollop of lemon-herb yogurt sauce or tzatziki on the side.
- An extra sprinkle of fresh parsley, lemon zest, and grated Parmesan for garnish.
How-to Summary
This 40-minute meal involves two main components. For the meatballs: mix ground chicken with ricotta, Parmesan, breadcrumbs, egg, and seasonings. Form into balls and pan-fry until golden and cooked through. For the millet: toast the grains with garlic, then simmer in seasoned chicken broth until fluffy. Serve the meatballs over the millet.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a lean ground pork blend work well. Adjust cooking time slightly if the fat content differs.
My millet is still crunchy after 15 minutes. What happened?
You may have lifted the lid, releasing steam, or your heat was too high, boiling off the liquid. Add ¼ cup hot broth or water, cover, and cook for another 5-10 minutes on low.
Can I bake the meatballs instead of pan-frying?
Absolutely. Arrange on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes until cooked through.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water or broth, or in a covered skillet over low heat.
What can I substitute for millet?
Quinoa, couscous, or orzo are excellent alternatives. Adjust liquid and cooking times according to the package directions for your chosen grain.
Common Mistakes to Avoid
- Overmixing the meatball ingredients: This develops the proteins and leads to dense, tough meatballs.
- Skipping the millet toasting step: Toasting is essential for flavor and texture.
- Stirring the millet while it simmers: This releases starch and makes it gluey. Leave it undisturbed.
- Crowding the skillet: Cooking too many meatballs at once steams them instead of creating a nice sear. Cook in batches if needed.
- Not letting the meatballs rest: Let them sit for a few minutes after cooking so the juices redistribute.
Conclusion
These Lemon Herb Chicken Meatballs with Garlic Millet offer a delicious, wholesome dinner that is both elegant and approachable. The combination of bright, zesty meatballs and savory, fluffy millet creates a satisfying balance of flavors and textures. By following the step-by-step guide and avoiding common pitfalls, you can master this recipe for a reliable weeknight favorite or an impressive dish for guests. It’s a testament to how simple ingredients, when prepared with care, can result in a truly memorable meal.
