Description
For the Meatballs:
1 lb ground chicken
1 egg
½ cup breadcrumbs (use gluten-free if needed)
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for cooking)
2 tbsp unsalted butter
For the Cranberry Lemon Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 tbsp lemon juice
Zest of 1 lemon
½ cup dried cranberries
¼ cup fresh parsley, chopped
Salt and pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the ground chicken, egg, breadcrumbs, garlic, Parmesan cheese, oregano, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1-inch in diameter, and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are cooked through and golden brown.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cooked orzo, lemon juice, lemon zest, cranberries, and fresh parsley. Season with salt and
pepper, then toss to combine.
In a separate pan, melt butter over medium heat and cook the meatballs for an additional 2-3 minutes to crisp them up.
Serve the meatballs over the cranberry lemon orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
