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CHICKEN MEATBALLS
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500 g Chicken mince
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15 ml Dijon mustard
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1 shallot or small onion, chopped
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10 ml Garlic and herb seasoning
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2,5 ml smoked paprika
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Zest of 1 lemon
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15 ml chopped dill
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30 g finely grated parmesan cheese
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Salt and pepper to taste
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olive oil for frying
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ORZO
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400 g Orzo
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60 ml white wine
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600 ml Chicken Stock
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pinch of chili flakes
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2,5 ml smoked paprika
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125 ml cream
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Zest of 1 lemon
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100 g baby spinach
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30 g grated parmesan cheese
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spicy radish & flat pea microgreens
Serves
- Combine all the meatball ingredients and roll into ±30 g meatballs.
- Heat the olive oil in a frying pan and cook the meatballs until golden brown and almost cooked. Remove from pan.
- Preheat the oven to 180°C.
- Add the orzo to the pan and add the chicken stock and the wine. Add the chili and cook in the oven 10-12 minutes (covered).
- Remove from the oven and add the smoked paprika, cream, lemon zest, baby spinach and the parmesan cheese. Add the chicken meatballs and bake for another 8 minutes until the sauce is bubbling (without a lid/cover). Add a bit more cream or stock if needed.
- Serve topped with herbs or microgreens.
