Recipe Background
Heading off into the sunset after a long day at work, you'll need a meal to bolster your spirits and nourish your body! Well, the search is over — Rancher's Chicken Meatballs are the meal you need after a long day on the farm! Ultra-tender meatballs with big poultry flavor and the zesty flavors of ranch are served atop a fluffy bed of couscous! Mmmm, you'll be loving Rancher's Chicken Meatballs until the cows come home... or the chickens! Whatever your ranch is all about!
Heading off into the sunset after a long day at work, you'll need a meal to bolster your spirits and nourish your body! Well, the search is over — Rancher's Chicken Meatballs are the meal you need after a long day on the farm! Ultra-tender meatballs with big poultry flavor and the zesty flavors of ranch are served atop a fluffy bed of couscous! Mmmm, you'll be loving Rancher's Chicken Meatballs until the cows come home... or the chickens! Whatever your ranch is all about!
Ingredients
For the ranch chicken meatballs:
- 1 pound ground chicken
- 1 large egg lightly beaten
- 1/3 cup cheddar cheese finely grated
- 1/4 cup seasoned breadcrumbs
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
For the broccoli couscous:
- 3 cups chicken or vegetable stock
- 2 cups dry couscous
- 1 1/2 cups broccoli florets
- 1 tablespoon unsalted butter
- kosher salt to taste
- black pepper to taste
- ranch dressing optional, to taste, for serving
Directions
- In a large bowl, add the ground chicken, the beaten egg, the cheddar cheese, the breadcrumbs, the chives, the garlic powder, the dried dill, the onion powder, the salt, and the black pepper and mix until just combined.
- Form the chicken mixture into meatballs about 1-inch in size.
- In a nonstick skillet over medium heat, add the olive oil.
- Add the meatballs in a single layer to the hot oil and cook, while turning them occasionally, until they are browned all over and reach an internal temperature of 165 degrees F, about 10 minutes.
- Transfer the meatballs to a plate and keep them warm.
- In a saucepan over high heat, add the stock and bring it to a boil.
- Add the couscous, the broccoli, and the butter and bring the mixture back up to a boil.
- Reduce the heat to a simmer.
- Cover the saucepan and cook until the liquid is absorbed, about 12-15 minutes.
- Transfer the saucepan from the heat.
- Using a fork, fluff the couscous mixture.
- Allow the couscous mixture to sit for 5 minutes.
- Season the couscous mixture with the salt and the black pepper, as needed.
- Serve the meatballs over the couscous mixture and top with the ranch dressing.
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