Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
½ cup crumbled feta cheese
⅓ cup dried cranberries, finely chopped
¼ cup breadcrumbs (or almond flour for gluten-free)
1 egg
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Creamy Garlic Orzo:
1 cup orzo pasta
2 cups chicken broth
2 cloves garlic, minced
½ cup heavy cream (or milk for a lighter option)
¼ cup grated Parmesan cheese
1 tbsp butter
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions:
In a large bowl, mix the ground chicken, ricotta, feta, dried cranberries, breadcrumbs, egg, garlic powder, oregano, salt, and black pepper until well combined.
Roll the mixture into small meatballs, about 1-inch in size.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Remove and set aside.
In the same skillet, melt butter and sauté the minced garlic for 1 minute. Add the orzo and toast for 1-2 minutes.
Pour in the chicken broth, bring to a simmer, and cook until the orzo is tender and the liquid is absorbed, about 10 minutes.
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Mix until creamy.
Return the meatballs to the skillet, gently tossing them with the orzo.
Garnish with fresh parsley and serve warm. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Begin by thoroughly combining all meatball ingredients in a large bowl. Use your hands for the best mix. Roll into 1-inch balls, placing them on a plate. In a large skillet, heat the olive oil over medium heat. Cook meatballs for 8-10 minutes, turning to brown all sides. Ensure internal temperature reaches 165°F. Transfer to a clean plate. In the same skillet, melt butter and sauté garlic until fragrant. Add orzo, toasting for 1-2 minutes to enhance its nutty flavor. Pour in chicken broth, bring to a simmer, cover, and cook for 10 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed. Reduce heat to low, stir in heavy cream and Parmesan until a creamy sauce forms. Season with salt and pepper. Gently fold the cooked meatballs back into the skillet to warm through.
Serving Suggestions
Serve this dish immediately while hot and creamy. A simple side of steamed green beans, asparagus, or a crisp arugula salad with lemon vinaigrette complements the rich flavors perfectly. For a complete meal, add a side of crusty bread to soak up any extra sauce. Garnish with extra chopped parsley or a sprinkle of feta cheese for added freshness and color.
How-to Summary
Mix meatball ingredients and form into balls. Pan-fry until cooked through and set aside. In the same pan, toast orzo in garlic and butter. Simmer with broth until tender. Create a creamy sauce with heavy cream and Parmesan. Combine sauce with cooked meatballs, garnish, and serve.
Frequently Asked Questions
Can I make these meatballs ahead of time? Yes, you can prepare the meatball mixture up to a day in advance and store it covered in the refrigerator. You can also cook them ahead and reheat gently in the orzo sauce.
What can I use instead of orzo? Small pasta like ditalini, acini di pepe, or even rice would work. Adjust cooking times according to the package directions for your substitute.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to loosen the sauce, as the orzo will continue to absorb liquid.
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is a great 1:1 substitute and will yield a similar result.
Is there a dairy-free alternative for the creamy sauce? For a dairy-free version, use a plain, unsweetened non-dairy milk (like oat or almond) and nutritional yeast or a dairy-free Parmesan alternative. The flavor will be different but still delicious.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can make the meatballs tough. Do not overcrowd the skillet when browning the meatballs, as they will steam instead of developing a proper sear. Ensure you toast the orzo before adding liquid; this step is crucial for depth of flavor. Finally, be cautious with salt if using a pre-seasoned broth, and always taste the sauce before adding more.
Conclusion
This Creamy Garlic Orzo with Chicken Meatballs is a standout weeknight dinner that feels gourmet without requiring complex techniques. The sweet-tangy cranberries and feta in the meatballs perfectly balance the rich, garlicky pasta. It’s a versatile, comforting dish that is sure to become a regular in your meal rotation. With straightforward steps and common ingredients, it delivers impressive flavor and creamy satisfaction in every bite.