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 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
For the Cranberry Glaze:
½ cup cranberry sauce
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp Dijon mustard
For the Herbed Orzo:
1 cup orzo pasta
2 tbsp butter
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp grated Parmesan cheese
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper until well combined.
Form into small meatballs and place them on the prepared baking sheet.
Drizzle olive oil over the meatballs and bake for 18-20 minutes until golden brown and cooked through.
While the meatballs bake, prepare the cranberry glaze. In a small saucepan over medium heat, whisk together cranberry sauce, balsamic vinegar, honey, and Dijon
mustard. Simmer for 5 minutes until slightly thickened.
Remove the meatballs from the oven and brush with the cranberry glaze. Return to the oven for 5 more minutes.
Meanwhile, cook the orzo according to package instructions. Drain and toss with butter, parsley, basil, garlic powder, salt, black pepper, and Parmesan cheese.
Serve the glazed meatballs over the herbed orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender.
2. Form and Bake: Using damp hands, roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Drizzle with olive oil and bake at 400°F for 18-20 minutes until internal temperature reaches 165°F.
3. Make the Glaze: While meatballs bake, combine cranberry sauce, balsamic vinegar, honey, and Dijon mustard in a saucepan. Simmer over medium heat for 5 minutes, stirring frequently, until it becomes a glossy, thickened glaze.
4. Glaze and Finish: Remove meatballs from oven. Generously brush each meatball with the warm glaze. Return to the oven for 5 minutes to allow the glaze to set and caramelize slightly.
5. Cook the Orzo: Boil orzo in salted water as per package directions. Drain and immediately toss with butter, fresh herbs, garlic powder, salt, pepper, and Parmesan cheese until creamy.
Serving Suggestions
Serve these glazed meatballs hot over the herbed orzo. For a complete meal, add a simple side salad of arugula with a lemon vinaigrette or roasted seasonal vegetables like asparagus or Brussels sprouts. The dish also makes an excellent appetizer for parties—serve the meatballs on their own in a chafing dish with extra glaze and toothpicks.
How-to Summary
This recipe involves mixing and baking chicken meatballs, simmering a sweet-tart cranberry balsamic glaze, and preparing a simple, herbed orzo pasta. The baked meatballs are brushed with the glaze for a final bake, then served over the flavorful orzo for a quick, elegant weeknight dinner ready in about 40 minutes.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a lean ground pork blend would work well as a substitute for the chicken.
How can I make this gluten-free? Use certified gluten-free breadcrumbs or rolled oats for the meatballs, and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs, place them on the baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the uncooked meatballs on the sheet, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
What can I use instead of fresh herbs for the orzo? Use 1 teaspoon each of dried parsley and basil. Add them to the hot orzo with the butter so they have time to rehydrate and release their flavor.
How do I store and reheat leftovers? Store meatballs and orzo separately in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or broth to prevent drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can lead to dense, tough meatballs. Mix just until the ingredients are combined.
- Using Cold Ingredients: For easier mixing and more tender meatballs, ensure your ricotta and egg are at room temperature.
- Skipping the Final Glaze Bake: The extra 5 minutes in the oven is crucial for the glaze to adhere properly and develop a richer flavor.
- Overcooking the Orzo: Cook the orzo al dente, as it will continue to soften slightly when tossed with the butter and herbs.
Conclusion
These Cranberry Glazed Chicken Meatballs with Herbed Orzo offer a perfect balance of savory, sweet, and herbal notes, transforming simple ingredients into a special meal. The step-by-step process is straightforward, making it accessible for both weeknight dinners and impressing guests. By following the tips and avoiding common pitfalls, you’ll achieve a delicious, restaurant-quality dish that is sure to become a new favorite.
