Matt Xiaxiang
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Main dishesGreek chicken meatballs with creamy lemon orzo
Posted: 23/08/2024Updated: 23/08/2024
Chicken meatballs seasoned with fresh herbs paired with creamy lemon and courgette orzo.
Bring together with a refreshing mediterranean salad to balance the creaminess of the orzo.
Ingredients
Servings
Chicken meatballs
- 500 grams Chicken mince 10%
- 1 handful Fresh dill
- 1 handful Fresh parsley
- 1 large Egg
- 100 grams Feta
- 0.5 Slice of bread
- 3 cloves Garlic
- 1 tablespoon Lemon juice
- 1 tablespoon Salt
- 2 teaspoons Ground black pepper
- 2 tablespoons Olive oil
Orzo
- 350 grams Orzo
- 1 large Shallots
- 200 millilitres Chicken stock
- 2 tablespoons Lemon juice
- 1 small Courgette
- 500 millilitres Water
- 2 tablespoons Milk
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
Instructions
Chicken meatballs
- Blend the half slice of bread to form breadcrumbs. Finely mince the garlic and finely chop the fresh dill and parsley before adding to a large mixing bowl along with all the other ingredients except the olive oil. Combine thoroughly to ensure all ingredients are evenly distributed.
- Form into as many meatballs as you can, each about the size of a table tennis ball - this should yield around 16 meatballs.
- Heat a pan to medium-high with the olive oil. Once hot, add the meatballs and cook on each side for 1-2 minutes. Set aside and leave the remaining oil in the pan.
Orzo
- Start by finely mincing the shallots and frying in the leftover oil on medium heat until they become fragrant - about 2-3 minutes. Add the dried orzo and fry for a minute or so before adding the chicken stock, water and lemon juice.
- Stir and then grate the courgette into the pan along with the salt and black pepper. Turn the heat down to medium-low, put a lid on top and allow to cook until al dente or for roughly 9 minutes (replenish with water if becoming too dry). Ensure you stir occasionally to prevent burning.
- Take the lid off and stir in the milk until it has become fully incorporated. Re-introduce the chicken meatballs and simmer until you reach the consistency you want.
My notes
Cooking tips
- Using fresh bread for breadcrumbs: It is important to use fresh breadcrumbs as it will absorb and retain moisture within the meatball unlike dried breadcrumbs.
- Minced meat fat percentage: Ensure you are using at least 10% fat minced meat as this will help to ensure they meatballs don't become dry after cooking.
- Forming the meatballs: Ensure they are compact to prevent them from falling apart when cooking however, too compact and it will become too dense and dry once cooked.
- Cooking the meatballs: Don't overcrowd the pan with meatballs as this will lead to the meatballs to steam rather than fry and create that crispy brown exterior. Cook the meatballs in batches if necessary.
Alternative ingredients
- To keep the meatballs light, you can replace the chicken mince with at least 10% turkey mince or pork mince for a similar flavour and texture. For a vegetarian alternative, you can make plant-based meatballs using lentils or chickpeas.
- You can play around with the different herbs used in the meatballs such as adding oregano, thyme and even mint.
- If you're not a fan of feta, you can replace with ricotta for a mild and creamier option.
- Experiment with the vegetables in the creamy orzo such as including spinach.
Storage instructions
- Refrigeration: Place the meatballs and orzo into an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: Allow the meatballs and orzo to cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Oven: Preheat the oven to 180°C and transfer the meatballs and orzo to an oven-safe dish. Cover with foil and bake for 15-20 minutes, or until heated through.
- Microwave: Place the meatballs and orzo in a microwave-safe dish. Cover loosely and heat on medium power in 2-minute intervals, stirring occasionally, until thoroughly heated. To heat the meatballs throughout, try cutting them in half.
- Stove: Heat a pan over medium heat. Add the meatballs and orzo. Stir occasionally, cooking until evenly heated. You may need to add a splash of water or chicken stock to prevent sticking and help with reheating.
Nutrition and dietary facts
(Per serving) Calories: 701kcal (31%), Protein: 39.9g (66%), Fat: 29.4g (37%), Saturated fat: 9.5g (63%), Carbohydrates: 65g (24%), Sugars: 4.3g (17%), Fibre: 2.7g (9%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.