Chicken Meatballs with orzo
Tender and juicy chicken meatballs with orzo is a humble but delicious Greek dish. A perfect weeknight meal to warm the soul.
Servings: 4
Ingredients
- 500 g Chicken mince
- 1 cup panko breadcrumbs
- 1 egg
- ½ cup grated parmesan cheese plus extra ½ cup to serve
- 1 tbs small bunch flat leaf parsley finely chopped
- 1 tsp thyme leaves
- 1 tbs chives thinly sliced
- 1 lemon zest finely grated
- 1 ltr chicken stock
- 50 g butter
- 1 small brown onion finely diced
- 2 cloves garlic crushed
- 250 g orzo or risoni dried pasta
Instructions
- In a large bowl add the chicken mince, breadcrumbs, egg, parmesan, half the parsley, thyme, chives, lemon zest, salt and pepper. Mix well until combined.Roll the chicken mixture into 3-4cm balls, place on a lined tray and set aside.
- To cook the meatballs, heat stock in a saucepan over medium heat and bring to a simmer. Add meatballs and cook for approx 10 minutes or until tender and cooked through, turning them half way.
- For the orzo, melt half of the butter in a large skillet or frying pan over medium heat. Add the onion and garlic, and cook for a few minutes until softened.
- Add the orzo and stir to coat in the butter mixture ensuring the all the grains of pasta are well coated.
- Add a ladleful of stock and stir until the stock has been absorbed before adding another ladleful. Cook for 15 to 20 minutes or until the orzo is al dente.
- Remove from heat, stir through remaining butter, cheese, and herbs until combined, then stir through meatballs. test for seasoning. Divide pasta among bowls and serve.
Notes
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