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Cranberry & Goat Cheese Chicken Meatballs with Lemon Garlic Orzo

Cranberry & Goat Cheese Chicken Meatballs with Lemon Garlic Orzo


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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Form the meatballs: Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with olive oil.
  4. Bake the meatballs for 18–20 minutes until golden brown and fully cooked (internal temperature of 165°F (74°C)).
  5. Cook the orzo according to package instructions until al dente. Drain and set aside.
  6. Prepare the lemon garlic sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  7. 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.
  8. 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