Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Millet:
1 cup millet
2 cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
2 tablespoons chopped fresh parsley (for garnish)
Directions:
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Shape into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally until browned and cooked through. Remove from
skillet and set aside.
In a medium saucepan, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.
Add millet and toast for 2 minutes, stirring frequently. Pour in the chicken broth, add salt, black pepper, and thyme. Bring to a boil, then reduce heat to
low, cover, and simmer for 15 minutes, or until liquid is absorbed.
Fluff the millet with a fork and stir in fresh parsley.
Serve the meatballs over the garlic millet, garnished with additional Parmesan and fresh parsley.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 460 kcal per serving
Servings: 4
