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Chicken Meatballs
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500 g Chicken mince
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1 large onion, finely chopped
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1 Egg
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salt and pepper
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60 ml dried breadcrumbs soaked in 40ml cold water
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60 ml finely grated parmesan cheese
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Zest of 1 lemon
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10 ml dried oregano
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1 garlic clove finely grated
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30 ml extra virgin olive oil
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Parmesan Orzo
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15 ml extra virgin olive oil
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1 Small Onion Finely Diced
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2 garlic clove finely grated
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1 ml dried chilli flakes
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250 ml Orzo
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15 ml chopped fresh thyme
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100 g drained pitted green olives
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450 ml Chicken Stock
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100 ml white wine or cream
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40 g finely grated parmesan cheese
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30 g Butter
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Zest of 1 lemon
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herbs to sprinkle over just before serving
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optional to add more parmesan shavings for garnish
Serves 4.
- Preheat the oven to 180°
TO MAKE THE MEATBALLS:
- Combine the chicken mince, onion, egg, salt and black pepper, soaked breadcrumbs, parmesan cheese, lemon zest, oregano and garlic in a bowl and mix well.
- Wet your hands a little and shape about 20 meatballs (each weighing about 40g).
- Heat the oil in a large frying pan on low heat and add the meatballs. Cook on low heat on both sides until cooked and golden brown. Do not overcook. Remove from the pan and keep aside.
TO MAKE THE ORZO:
- Heat the olive oil in a casserole and add the onion, garlic and chili flakes to the pan then saute until a light golden brown.
- Add the orzo, fresh thyme, olives, chicken stock and white wine or cream. Season and bring to a simmer. Place the lid on the casserole and bake in the oven for 20minutes.
- Add the parmesan cheese, butter, lemon zest and the meatballs to the orzo. Mix it in very gently and bake for 5 minutes without the lid.
- Remove from the oven, sprinkle over some fresh herbs of choice and parmesan shavings. Serve immediately.
TIP: Add a little extra chicken stock OR cream just before serving if needed.
