Ranch Chicken Meatballs with Broccoli Couscous

There’s something about the cozy vibe of a home-cooked meal that just warms the soul. That’s why I love making Ranch Chicken Meatballs with Broccoli Couscous on those busy weeknights when you want something satisfying yet simple. Imagine the aroma of savory meatballs sizzling in the pan, paired with fluffy couscous and vibrant broccoli. It’s a dish that doesn’t just fill your stomach; it feeds your spirit. Last week, I was feeling nostalgic for family dinners, and this recipe took me right back. One bite of those juicy meatballs, infused with ranch seasoning, and I was transported to my grandmother’s kitchen, where love was the main ingredient. This recipe is a perfect blend of comfort and health, making it a staple in our household.

When you dive into making Ranch Chicken Meatballs with Broccoli Couscous, you’ll discover a world of flavors that perfectly harmonize. Each ingredient is thoughtfully chosen to enhance the dish, bringing both nutrition and taste to the forefront. The lean ground chicken is wonderfully moist, while the addition of broccoli adds a pop of color and essential vitamins. It’s a hearty meal that everyone will love, making it an ideal choice for gatherings or a simple family night. I can’t wait for you to experience the joy of cooking and sharing this dish!

Main Ingredients for Ranch Chicken Meatballs with Broccoli Couscous

When crafting Ranch Chicken Meatballs with Broccoli Couscous, the ingredients play a pivotal role in bringing the dish to life. Each component complements the others beautifully, creating a meal that’s both satisfying and nutritious. The stars of this dish include lean ground chicken, which forms the base of the meatballs, and broccoli, a vibrant addition that enhances both flavor and nutrition.

• 1 pound ground chicken: I prefer using 93% lean for a balance of flavor and health.
• 1 large egg: This acts as the binder for the meatballs, helping them hold their shape.
• ⅓ cup finely grated cheddar cheese: Adds a rich, cheesy flavor that complements the ranch seasoning.
• ¼ cup seasoned breadcrumbs: Provides texture and helps the meatballs stay moist.
• 1 teaspoon dried chives: A subtle onion-like flavor that brightens the meatballs.
• 1 teaspoon garlic powder: Enhances the savory profile of the dish.
• ½ teaspoon dried dill: Adds a unique, herby note that pairs wonderfully with the ranch.
• ¼ teaspoon onion powder: For an additional depth of flavor.
• Kosher salt and pepper: Essential for seasoning to taste.
• 2 tablespoons olive oil: For cooking the meatballs, ensuring they brown beautifully.
• Ranch dressing: For serving, it complements the meatballs perfectly.
• 3 cups chicken or vegetable stock: The cooking liquid for the couscous, enriching its flavor.
• 2 cups dry couscous: The perfect base for this dish, soaking up all the delicious flavors.
• 1 ½ cups broccoli florets: I recommend tiny florets as they cook evenly and look appealing.
• 1 tablespoon unsalted butter: Adds richness to the couscous.
• Kosher salt and pepper: To taste, ensuring the dish is seasoned perfectly.

Preparation Steps for Ranch Chicken Meatballs with Broccoli Couscous

Making Ranch Chicken Meatballs with Broccoli Couscous is not only fun, but it’s a straightforward process that yields delicious results. I love how this dish allows you to engage with the ingredients as you create flavorful meatballs and fluffy couscous.

1. Start by combining the ground chicken, egg, cheddar cheese, breadcrumbs, chives, garlic powder, dill, onion powder, and a generous pinch of kosher salt and pepper in a large bowl. Mix until just combined. It’s essential not to overwork the mixture; you want a tender meatball.
2. Next, form the mixture into meatballs, roughly 1-inch in size. I usually wet my hands slightly to prevent sticking. This step is where the excitement builds as you see your meal taking shape!
3. In a nonstick skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs in a single layer. It’s important not to crowd the pan, so you may need to cook them in batches. Sear the meatballs until they turn golden brown on all sides, about 10 minutes. Use a meat thermometer to check they reach an internal temperature of 165 degrees F.
4. While the meatballs are cooking, bring 3 cups of stock to a boil in a separate saucepan. As soon as it’s boiling, add in the couscous, broccoli, and butter. The butter adds a lovely richness to the couscous.
5. After adding the ingredients, bring the mixture back to a boil before reducing it to a simmer. Cover the pan and let it cook until the liquid is absorbed, which takes about 12 to 15 minutes. You’ll know it’s done when all the liquid is gone and the couscous is fluffy.
6. Once the couscous is ready, remove the pan from heat and let it sit for 5 minutes. This resting period allows the flavors to meld beautifully. Fluff the couscous with a fork to separate the grains.
7. Now, taste and season with additional salt and pepper as needed. I love adding just a touch more ranch dressing on top for extra flavor before serving.
8. Plate the couscous and top with the meatballs. You can drizzle a little more ranch dressing over the top for that extra burst of flavor.
9. Finally, enjoy your beautifully plated Ranch Chicken Meatballs with Broccoli Couscous! It’s a dish that’s sure to impress your family and friends, and it’s packed with wholesome goodness.

Helpful Hints

When preparing Ranch Chicken Meatballs with Broccoli Couscous, a few tips can elevate your dish. Here are some practical insights to enhance your cooking experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze cooked meatballs for up to 3 months. Thaw in the refrigerator before reheating.
• Pair with sides: This dish pairs wonderfully with a fresh salad or steamed vegetables for a complete meal.
• Customize the dish: Feel free to add your favorite vegetables to the couscous for added nutrition and flavor.
• Meal prep option: Prepare the meatballs ahead of time. They can be stored uncooked in the fridge for up to 24 hours.

Serve This Ranch Chicken Meatballs with Broccoli Couscous With

When it comes to serving Ranch Chicken Meatballs with Broccoli Couscous, the possibilities are endless. Here are some great ideas to complement this delicious meal:

• Fresh Salad: A light salad with mixed greens, cherry tomatoes, and a light vinaigrette makes a refreshing side.
• Steamed Veggies: Serve with steamed carrots or green beans for an extra dose of nutrients.
• Garlic Bread: A slice of garlic bread can add a comforting touch, perfect for sopping up any extra ranch dressing.
• Lunch Box: Leftovers make an excellent addition to a lunch box, keeping flavors intact while being nutritious.
• Weekly Meal Prep: This dish is perfect for meal prep! Portion out servings for the week to save time.
• Family Gatherings: Serve it at your next gathering, everyone will love the delightful flavors and comforting essence of the dish.

FAQ

Conclusion

Ranch Chicken Meatballs with Broccoli Couscous is a wonderful combination of flavor, nutrition, and comfort. With its simple preparation and delightful taste, it’s a dish that brings families together around the dinner table. I encourage you to try this recipe and share the joy of cooking with your loved ones. You won’t be disappointed!

Ranch Chicken Meatballs with Broccoli Couscous

The ultimate comfort food, Ranch Chicken Meatballs with Broccoli Couscous are packed with flavor and nutrition. This easy weeknight dinner combines savory meatballs with fluffy couscous and vibrant broccoli, making it a hit for the whole family. Perfect for any occasion, it’s a meal you’ll want to make tonight!

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken I like 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
• 2 tablespoons olive oil for cooking
• ranch dressing for serving
• 3 cups chicken or vegetable stock
• 2 cups dry couscous
• 1 ½ cups broccoli florets I like tiny florets for this!
• 1 tablespoon unsalted butter
• kosher salt and pepper

Equipment

• Grater
• Large Pot
• Saucepan
• Mixing Bowl
• Frying Pan
• Skillet

Method

 

1. Combine the ground chicken, egg, cheddar cheese, breadcrumbs, chives, garlic powder, dill, onion powder, and a big pinch of kosher salt and pepper in a large bowl. Mix until just combined.
2. Form the mixture into meatballs that are roughly 1-inch in size.
3. 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!
4. Bring 3 cups of stock to a boil in a saucepan. Once boiling, add in the couscous, broccoli, and butter. Bring the mixture back to a boil then reduce it to a simmer.
5. 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.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Tip 2: You can freeze cooked meatballs for up to 3 months. Thaw in the refrigerator before reheating.
• Tip 3: This dish pairs wonderfully with a fresh salad or steamed vegetables for a complete meal.
• Tip 4: Feel free to add your favorite vegetables to the couscous for added nutrition and flavor.
• Tip 5: Prepare the meatballs ahead of time. They can be stored uncooked in the fridge for up to 24 hours.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.