Description
These Cranberry & Goat Cheese Chicken Meatballs with Lemon Garlic Orzo are a perfect blend of savory, tangy, and slightly sweet flavors. The juicy chicken meatballs are packed with creamy goat cheese and tart dried cranberries, baked to golden perfection, and served over a zesty lemon garlic orzo. It’s an easy, elegant, and flavorful meal—perfect for weeknights or impressing guests!
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/3 cup dried cranberries, finely chopped
- 1/4 cup goat cheese, crumbled
- 1/2 cup breadcrumbs
- 1 egg
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the Lemon Garlic Orzo:
- 1 cup orzo pasta
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the meatball mixture: In a large bowl, combine ground chicken, cranberries, goat cheese, breadcrumbs, egg, minced garlic, Dijon mustard, thyme, salt, and black pepper. Mix gently until just combined.
- Form the meatballs: Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake the meatballs for 18–20 minutes until golden brown and fully cooked (internal temperature of 165°F (74°C)).
- Cook the orzo according to package instructions until al dente. Drain and set aside.
- Prepare the lemon garlic sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the cooked orzo, lemon zest, lemon juice, salt, and black pepper. Remove from heat and mix in the Parmesan cheese and fresh parsley.
- Serve: Plate the orzo and top with warm meatballs. Garnish with extra goat cheese and parsley, if desired. Enjoy!
Notes
- Make-Ahead Tip: You can prep and shape the meatballs ahead of time and store them in the refrigerator for up to 24 hours before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or microwave in short bursts until warmed through.
- Ingredient Swaps: Substitute feta cheese for goat cheese, use ground turkey instead of chicken, or swap panko breadcrumbs for a crispier texture.
- Gluten-Free Option: Use gluten-free breadcrumbs and swap orzo for quinoa or rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 115mg