Description
For the Turkey & Cranberry Meatballs
1 lb ground turkey
1/2 cup ricotta cheese
1/3 cup dried cranberries, finely chopped
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 teaspoon lemon zest
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Creamy Lemon Chicken Sauce
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cut into cubes
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons butter
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Directions
Prepare the Meatballs: In a large bowl, mix ground turkey, ricotta, cranberries, breadcrumbs, Parmesan, egg, lemon zest, garlic powder, thyme, salt, and black
pepper until well combined.
Roll into 1-inch meatballs and set aside.
Heat olive oil in a large skillet over medium heat. Cook meatballs, turning occasionally, for 10–12 minutes until browned and cooked through. Remove from the
skillet and set aside.
Make the Creamy Lemon Chicken Sauce: In the same skillet, add olive oil and cubed chicken. Cook for 5–6 minutes until golden brown.
Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add chicken broth, heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes.
Stir in Parmesan cheese and season with salt and black pepper to taste. Return meatballs to the skillet and coat in the sauce.
Prepare the Spinach & Garlic Orzo: Cook orzo according to package instructions until al dente. Drain and set aside.
In a separate pan, melt butter over medium heat. Add garlic and cook for 1 minute.
Stir in chopped spinach, salt, and black pepper, cooking until wilted.
Toss cooked orzo with the spinach mixture and Parmesan cheese.
Serve: Plate the creamy lemon chicken and turkey cranberry meatballs over a bed of spinach & garlic orzo. Garnish with additional Parmesan and lemon zest.
Prep Time: 15 minutes, Cooking Time: 25 minutes, Total Time: 40 minutes, Kcal: 580 per serving, Servings: 4
