Ranch Chicken Meatballs with Broccoli Couscous

🥘 Ingredients

• breadcrumbs (seasoned)
  1/4 cup
• broccoli florets (I like tiny florets for this!)
  1 1/2 cups
• chicken (ground, I like 93% lean)
  1 pound
• chives (dried)
  1 teaspoon
• dill (dried)
  1/2 teaspoon
• egg (large, lightly beaten)
  1
• finely grated cheddar cheese
  1/3 cup
• garlic powder
  1 teaspoon
• olive oil (for cooking)
  2 tablespoons
• onion powder
  1/4 teaspoon
• ranch dressing (for serving)
• salt and pepper (kosher, ranch chicken meatballs)

Broccoli couscous

• butter (unsalted)
  1 tablespoon
• couscous (dry)
  2 cups
• salt and pepper (kosher, broccoli couscous)
• stock (chicken or vegetable)
  3 cups

🍳 Cookware

• skillet
• saucepan
• pan

1. 1

   Gather finely grated cheddar cheese , broccoli florets , ranch dressing .

   finely grated cheddar cheese: 1/3 cup, broccoli florets: 1 1/2 cups (I like tiny florets for this!), ranch dressing (for serving)
2. 2

   Combine the chicken , egg , cheddar, breadcrumbs , chives , garlic powder , dill , onion powder and a big pinch of salt and pepper . Mix until just combined.

   chicken: 1 pound (ground, I like 93% lean), egg: 1 (large, lightly beaten), breadcrumbs: 1/4 cup (seasoned), chives: 1 teaspoon (dried), garlic powder: 1 teaspoon, dill: 1/2 teaspoon (dried), onion powder: 1/4 teaspoon, salt and pepper (kosher, ranch chicken meatballs)
3. 3

   Form the mixture into meatballs that are roughly 1-inch in size.
4. 4

   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!

   olive oil: 2 tablespoons (for cooking)

Broccoli couscous

1. 1

   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.

   stock: 3 cups (chicken or vegetable), couscous: 2 cups (dry), butter: 1 tablespoon (unsalted)
2. 2

   Cover and cook until the liquid is absorbed, about ⏱️ 12-15 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.

   salt and pepper (kosher, broccoli couscous)