Description
For the Meatballs:
1 lb ground chicken
1/2 cup panko breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
For the Cranberry Glaze:
1/2 cup cranberry sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
For the Lemon Orzo:
1 cup orzo pasta
2 tablespoons olive oil
Zest of 1 lemon
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix ground chicken, panko, egg, Parmesan, garlic, salt, pepper, and thyme. Form into small meatballs and place on the baking sheet.
Bake for 18-20 minutes, until golden brown and fully cooked.
While the meatballs bake, prepare the cranberry glaze by combining cranberry sauce, honey, soy sauce, Dijon mustard, and garlic powder in a saucepan over low
heat. Stir until smooth.
Toss the baked meatballs in the warm cranberry glaze until evenly coated.
Cook orzo according to package instructions. Drain and toss with olive oil, lemon zest, lemon juice, salt, pepper, and fresh parsley.
Serve the cranberry-glazed meatballs over the lemon orzo and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground chicken, panko, egg, Parmesan, minced garlic, salt, pepper, and dried thyme. Use your hands to mix gently until just combined—overmixing will make the meatballs tough. Roll the mixture into 1-inch balls, placing them on the prepared sheet. Bake for 18-20 minutes, or until the internal temperature reaches 165°F. While they bake, make the glaze by whisking all glaze ingredients in a small saucepan over low heat until smooth and warm. Cook the orzo in salted boiling water, drain, and immediately toss with the olive oil, lemon zest, lemon juice, salt, pepper, and parsley to let the flavors absorb.
Serving Suggestions
This dish is versatile and can be adapted for various occasions. For a festive holiday meal, serve the meatballs and orzo on a large platter garnished with extra parsley and lemon wedges. For a casual weeknight dinner, consider adding a simple side salad of arugula with a light vinaigrette to balance the sweetness of the glaze. You can also serve the meatballs as an elegant appetizer on their own, skewered with toothpicks alongside the extra glaze for dipping.
How-to Summary
In short: mix chicken meatball ingredients, form into balls, and bake at 400°F for 18-20 mins. Simultaneously, warm cranberry sauce, honey, soy sauce, mustard, and garlic powder for the glaze. Cook orzo, then toss with olive oil, lemon zest, juice, and parsley. Coat the baked meatballs in the warm glaze and serve over the lemony orzo.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or pork work well as substitutes for the chicken. Adjust cooking time as needed to reach 165°F internal temperature.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them on the baking sheet, covered, for up to 24 hours before baking.
What can I use instead of cranberry sauce? Apricot preserves or orange marmalade make excellent sweet-and-tangy alternatives for the glaze.
Is there a gluten-free option? Use gluten-free panko breadcrumbs and ensure your soy sauce is gluten-free (or use tamari). Substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
How do I store and reheat leftovers? Store components separately in airtight containers in the fridge for up to 3 days. Reheat meatballs and orzo gently in the microwave or in a covered skillet with a splash of water to prevent drying out.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this leads to dense, tough meatballs. Do not skip lining your baking sheet with parchment paper, as the glaze can make cleanup difficult. Ensure your cranberry glaze is only warmed through and not boiled vigorously, which can cause it to become too thick and sticky. Finally, do not let the cooked orzo sit without tossing it with the lemon and oil, or it will clump together.
Conclusion
This recipe for Cranberry-Glazed Chicken Meatballs with Lemon Orzo is a perfect blend of sweet, savory, and tangy flavors, all coming together in about 30 minutes. It’s a reliable dish that is impressive enough for guests yet simple enough for a busy weeknight. By following the detailed guide and tips provided, you can avoid common pitfalls and create a delicious, balanced meal that is sure to become a new favorite.
