Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
⅓ cup dried cranberries, finely chopped
¼ cup grated parmesan cheese
¼ cup breadcrumbs (or almond flour for keto)
1 egg, beaten
1 clove garlic, minced
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 ½ cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, cranberries, parmesan, breadcrumbs, egg, garlic, thyme, salt, and black pepper until well combined.
Form the mixture into 12-14 meatballs and place them on the prepared baking sheet.
Drizzle or brush with olive oil and bake for 18-20 minutes until golden and cooked through.
For the Orzo:
5. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
6. Stir in the orzo and toast for 1-2 minutes until slightly golden.
7. Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
8. Remove from heat and stir in lemon juice, zest, parmesan, parsley, salt, and black pepper.
9. Serve the meatballs over the orzo, garnished with extra parmesan and parsley.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 4 servings
