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 Orzo & Cranberry:
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup dried cranberries
2 cups chicken broth
¼ cup fresh parsley, chopped
½ cup crumbled feta cheese (for serving)
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 the same skillet, heat olive oil and sauté garlic for 30 seconds. Add orzo, stirring to coat in the oil.
Pour in chicken broth, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, stirring occasionally, until the orzo is tender and liquid is mostly
absorbed.
Stir in dried cranberries and fresh parsley, then return the meatballs to the skillet. Toss gently to combine.
Serve hot, garnished with crumbled feta cheese.
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 in a large bowl, mixing gently with your hands until just combined—overmixing can make the meatballs tough. Use a cookie scoop or tablespoon to form uniform meatballs. In your preheated skillet, ensure the oil is shimmering before adding meatballs; this prevents sticking and ensures a good sear. Cook them in batches if necessary to avoid overcrowding. For the orzo, after toasting it in the garlic oil, add the broth and simmer uncovered. Stir occasionally to prevent sticking, but avoid constant stirring which can make the orzo gummy. The dish is ready when the orzo is al dente and the sauce has thickened.
Serving Suggestions
This dish is a complete meal but can be elevated with simple additions. Serve it family-style in the skillet for a rustic presentation. A side of steamed green beans, roasted asparagus, or a simple arugula salad with a lemon vinaigrette complements the flavors beautifully. For extra freshness, garnish with additional chopped parsley, dill, or mint. A squeeze of fresh lemon juice over each plate just before eating brightens the entire dish. Crusty bread is perfect for soaking up any remaining sauce.
How-to Summary
In summary: mix and form chicken meatballs with ricotta, Parmesan, and lemon. Pan-sear until cooked through. In the same pan, toast orzo with garlic, then simmer in broth until tender. Stir in cranberries and parsley, add meatballs back to warm through, and finish with crumbled feta cheese.
Frequently Asked Questions
Can I use a different meat? Yes, ground turkey or a mix of ground pork and chicken work well. Adjust cooking time slightly based on fat content.
Can I make this gluten-free? Absolutely. Use certified gluten-free breadcrumbs for the meatballs and a gluten-free pasta like quinoa orzo.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent drying out.
Can I prepare the meatballs ahead? You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking.
The orzo is too dry/thick. What happened? The orzo continues to absorb liquid. If it becomes too dry before serving, stir in an additional 1/4 to 1/2 cup of warm broth or water to reach your desired consistency.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the chicken, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Not Browning the Meatballs Properly: Avoid moving them too soon in the pan. Let them develop a golden-brown crust for maximum flavor.
- Using the Wrong Pan: Use a large, deep skillet with a lid. A pot that’s too small will steam the meatballs and prevent proper cooking of the orzo.
- Substituting Fresh Cranberries for Dried: Fresh cranberries are too tart and contain too much moisture, which will throw off the liquid balance and flavor of the dish.
Conclusion
This Chicken Meatballs with Garlic Orzo & Cranberry recipe is a standout weeknight dinner that feels special enough for company. The combination of juicy, lemon-herb meatballs with savory garlic orzo and sweet-tart cranberries creates a perfectly balanced flavor profile in every bite. It’s a practical, one-pan meal that comes together quickly but delivers impressive, restaurant-quality results. By following the step-by-step guide and avoiding common pitfalls, you’ll master this delicious and satisfying dish that is sure to become a new favorite in your regular rotation.