Ranch Chicken Meatballs with Broccoli Couscous Recipe
This recipe features tender and flavorful ranch chicken meatballs paired with a vibrant broccoli couscous. The meatballs are seasoned generously with dried herbs and cheddar cheese, then pan-seared to a perfect golden brown. The couscous is cooked with fresh broccoli florets and butter, making a comforting yet light side dish. Together, they make a balanced, weeknight-friendly meal that's both easy to prepare and delicious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Ranch Chicken Meatballs
- 1 pound ground chicken (93% lean)
- 1 large egg, lightly beaten
- ⅓ cup finely grated cheddar cheese
- ¼ cup seasoned breadcrumbs
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
- Ranch dressing (for serving)
For the Broccoli Couscous
- 3 cups chicken or vegetable stock
- 2 cups dry couscous
- 1 ½ cups broccoli florets (preferably small florets)
- 1 tablespoon unsalted butter
- Kosher salt and pepper, to taste
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine the ground chicken, beaten egg, grated cheddar cheese, seasoned breadcrumbs, dried chives, garlic powder, dried dill, onion powder, and a generous pinch of kosher salt and pepper. Mix gently until just combined to avoid overworking the meat.
- Form the meatballs: Shape the mixture into approximately 1-inch meatballs, ensuring they are uniform in size for even cooking.
- Cook the meatballs: Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F (74°C), about 10 minutes. Use a meat thermometer for accuracy to avoid overcooking.
- Prepare the broccoli couscous: In a saucepan, bring 3 cups of chicken or vegetable stock to a boil. Once boiling, stir in the dry couscous, broccoli florets, and unsalted butter. Return to a boil.
- Simmer and finish couscous: Reduce the heat to a simmer, cover the pan, and cook until the liquid is fully absorbed, approximately 12 to 15 minutes. Remove from heat and fluff couscous with a fork. Allow it to rest for 5 minutes before serving to ensure a light and fluffy texture. Season with kosher salt and pepper to taste.
- Serve: Plate the ranch chicken meatballs alongside the broccoli couscous and drizzle with ranch dressing as desired for added creaminess and flavor.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature without overcooking.
- Small broccoli florets work best for even cooking within the couscous.
- Seasoned breadcrumbs add extra flavor; if unavailable, plain breadcrumbs can be used with additional seasoning.
- Feel free to substitute ranch dressing with a favorite dip or sauce.
- This dish can be made with ground turkey as a leaner alternative.