Description
For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs
1 egg
1 tsp dried oregano
1 tsp garlic powder
1 tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp olive oil (for cooking)
For the Cranberry-Spinach Lemon Orzo:
1 cup orzo pasta
2 tbsp olive oil
1 garlic clove, minced
2 cups fresh spinach, chopped
¼ cup dried cranberries
Zest and juice of 1 lemon
Salt and black pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, oregano, garlic powder, cumin, salt, pepper, and parsley. Mix until fully combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, about 5-6 minutes. Once browned, transfer to the oven
and bake for 10-12 minutes, until fully cooked.
While the meatballs bake, cook the orzo according to package instructions. Drain and set aside.
In the same skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cranberries, lemon zest, and lemon juice.
Toss the cooked orzo into the skillet and mix until well combined. Season with salt and pepper to taste.
Serve the meatballs over the cranberry-spinach lemon orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
