Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
⅓ cup dried cranberries, finely chopped
¼ cup grated parmesan cheese
¼ cup breadcrumbs (or almond flour for keto)
1 egg, beaten
1 clove garlic, minced
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 ½ cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, cranberries, parmesan, breadcrumbs, egg, garlic, thyme, salt, and black pepper until well combined.
Form the mixture into 12-14 meatballs and place them on the prepared baking sheet.
Drizzle or brush with olive oil and bake for 18-20 minutes until golden and cooked through.
For the Orzo:
5. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
6. Stir in the orzo and toast for 1-2 minutes until slightly golden.
7. Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
8. Remove from heat and stir in lemon juice, zest, parmesan, parsley, salt, and black pepper.
9. Serve the meatballs over the orzo, garnished with extra parmesan and parsley.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Step 1: Prepare the Meatball Mixture. In a large bowl, thoroughly combine the ground chicken, ricotta, chopped cranberries, parmesan, breadcrumbs, beaten egg, minced garlic, thyme, salt, and pepper. Do not overmix, as this can make the meatballs tough.
Step 2: Form and Bake. With slightly damp hands, roll the mixture into 12-14 evenly sized meatballs. Placing them on a parchment-lined baking sheet ensures easy cleanup. Lightly coat with olive oil before baking at 400°F for 18-20 minutes.
Step 3: Toast the Orzo. While the meatballs bake, heat olive oil in a skillet. Add garlic, sauté briefly, then add the dry orzo. Toasting it for 1-2 minutes adds a nutty depth of flavor.
Step 4: Simmer to Perfection. Add the chicken broth, bring to a simmer, and cook uncovered. Stir occasionally until the orzo is al dente and the broth is absorbed, about 8-10 minutes.
Step 5: Finish and Combine. Off the heat, stir lemon juice, zest, parmesan, and parsley into the orzo. Season to taste. Serve immediately with the baked meatballs arranged on top.
Serving Suggestions
This dish is a complete meal, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a brighter plate, add steamed green beans or asparagus. Garnish with extra fresh parsley, a sprinkle of parmesan, and a lemon wedge for an extra zesty kick.
How-to Summary
Combine chicken, ricotta, cranberries, and seasonings to form meatballs; bake at 400°F for 18-20 mins. Separately, toast orzo in a skillet with garlic, then simmer in chicken broth until tender. Finish orzo with lemon, parmesan, and parsley. Serve meatballs over the lemony orzo.
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.
How can I make this gluten-free? Use certified gluten-free orzo or substitute with rice or quinoa. For the meatballs, use almond flour instead of breadcrumbs.
Can I prepare the meatballs ahead? Absolutely. Form the meatballs and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze them raw on a sheet pan, then transfer to a bag for up to 3 months.
What if I don’t have fresh lemon? Bottled lemon juice can be used in a pinch, but fresh is highly recommended for the zest, which provides essential bright flavor.
Is the orzo supposed to be creamy? It should be tender and moist, but not soupy. The starch from the orzo creates a lightly creamy sauce with the broth and cheese.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the chicken, leading to dense, tough meatballs. Mix just until combined.
- Skipping the Orzo Toast: Toasting the dry orzo is crucial for unlocking its flavor and preventing a gummy texture.
- Using Cold Ricotta: Let the ricotta come to room temperature for easier mixing and a more uniform texture in the meatballs.
- Overcrowding the Baking Sheet: Ensure space between meatballs so they roast instead of steam, achieving a golden-brown exterior.
Conclusion
This recipe for Cranberry Ricotta Chicken Meatballs with Lemon Garlic Orzo is a perfect harmony of savory, sweet, and tangy flavors, all achievable in about 35 minutes. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality, comforting meal that is sure to impress at any dinner table. Enjoy this delightful combination of tender, juicy meatballs and vibrant, creamy orzo.
