Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
1 large egg
¼ cup breadcrumbs
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
2 tbsp unsalted butter (for the garlic butter sauce)
For the Cranberry-Lemon Orzo:
1 cup orzo pasta
2 tbsp olive oil
1 tbsp fresh lemon juice
Zest of 1 lemon
½ cup dried cranberries
¼ cup fresh parsley, chopped
Salt and black pepper, to taste
Directions:
In a bowl, combine ground chicken, ricotta cheese, egg, breadcrumbs, minced garlic, oregano, salt, and pepper. Mix well and form into meatballs, about 1 ½
inches in diameter.
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning to brown on all sides, about 7-8 minutes. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1-2 minutes until fragrant. Return the meatballs to the skillet and toss gently in the garlic butter
sauce.
Meanwhile, cook the orzo according to package instructions. Drain and return to the pot.
Toss the cooked orzo with olive oil, lemon juice, lemon zest, dried cranberries, and chopped parsley. Season with salt and pepper to taste.
Serve the garlic butter chicken ricotta meatballs over the cranberry-lemon orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 450 per serving Servings: 4 servings
