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 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
For the Cranberry Glaze:
½ cup cranberry sauce
2 tbsp balsamic vinegar
1 tbsp honey
½ tsp Dijon mustard
For the Herbed Orzo:
1 cup orzo pasta
2 tbsp butter
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp grated Parmesan cheese
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper until well combined.
Form into small meatballs and place them on the prepared baking sheet.
Drizzle olive oil over the meatballs and bake for 18-20 minutes until golden brown and cooked through.
While the meatballs bake, prepare the cranberry glaze. In a small saucepan over medium heat, whisk together cranberry sauce, balsamic vinegar, honey, and Dijon
mustard. Simmer for 5 minutes until slightly thickened.
Remove the meatballs from the oven and brush with the cranberry glaze. Return to the oven for 5 more minutes.
Meanwhile, cook the orzo according to package instructions. Drain and toss with butter, parsley, basil, garlic powder, salt, black pepper, and Parmesan cheese.
Serve the glazed meatballs over the herbed orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 450 per serving Servings: 4 servings
