Ranch Chicken Meatballs with Broccoli Couscous
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Ranch Chicken Meatballs with Broccoli Couscous
Description
The Ranch Chicken Meatballs are made from ground chicken blended with a mix of cheddar cheese, seasoned breadcrumbs, and ranch-inspired spices like dried chives, dill, garlic, and onion powders. Formed into small meatballs, they are cooked in olive oil until browned and cooked through. The broccoli couscous complements the dish with tiny broccoli florets cooked together with couscous in chicken or vegetable stock and butter, producing a fluffy and flavorful side. The method highlights gentle simmering and seasoning to deliver a savory combination.
The pairing of moist, herb-spiced chicken meatballs and buttery couscous with bits of broccoli creates a satisfying balance of textures and mild flavors. The ranch dressing served on the side adds a cool, creamy contrast. This dish provides a practical, well-rounded meal suitable for a weeknight dinner or meal prep.
Ingredients
ranch chicken meatballs
- 1 pound ground chicken I like 93% lean
- 1 egg lightly beaten, large
- ⅓ cup cheddar cheese finely grated
- ¼ cup seasoned breadcrumbs
- 1 teaspoon chives dried
- 1 teaspoon garlic powder
- 1/2 teaspoon dill dried
- ¼ teaspoon onion powder
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil for cooking
- ranch dressing for serving
broccoli couscous
- 3 cups chicken stock or vegetable stock
- 2 cups couscous dry
- 1 ½ cups broccoli I like tiny florets for this!, florets
- 1 tablespoon butter unsalted
- salt kosher salt
- black pepper kosher salt
Instructions
ranch chicken meatballs
- Combine the chicken, egg, cheddar, breadcrumbs, chives, garlic powder, dill, onion powder and a big pinch of salt and pepper. Mix until just combined.
- Form the mixture into meatballs that are roughly 1-inch in size.
- Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs!
broccoli couscous
- Bring 3 cups of stock to a boil in saucepan. Once boiling, add in the couscous, broccoli and butter. Bring the mixture back to a boil then reduce it to a simmer.
- Cover and cook until the liquid is absorbed, about 12 to 15 minutes. Once absorbed, remove the pan from the heat and fluff with a fork. Let sit for 5 minutes before serving. Taste and season with salt and pepper as needed.
User Reviews
Overall Rating
5
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