Description
Tender chicken meatballs filled with tangy goat cheese and sweet cranberries, served over a bright and creamy lemon garlic orzo.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup dried cranberries, chopped
- 4 oz goat cheese, crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup orzo
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a bowl, combine ground chicken, cranberries, goat cheese, breadcrumbs, egg, half the minced garlic, oregano, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds, then add orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and liquid is absorbed, about 10 minutes.
- Stir in lemon zest, lemon juice, and parsley. Return meatballs to the skillet and heat through. Serve warm.
Notes
You can customize the seasonings to taste.