Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Cranberry & Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/3 cup dried cranberries
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in orzo and dried cranberries, toasting for 2 minutes.
Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
Stir in heavy cream, Parmesan, salt, and black pepper. Cook for another 2 minutes until creamy.
Remove from heat and garnish with fresh parsley.
Serve meatballs over creamy cranberry garlic orzo and enjoy!
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 580 per serving, Servings: 4
