Chicken, Zucchini and Lemon Meatballs with Herb Orzo
These zesty and light chicken meatballs are so easy to make. Baked in the oven with orzo and finished with fresh herbs and parmesan.
Serves: 4
INGREDIENTS
MEATBALLS
500 grams boneless chicken thighs
1 zucchini, coarsely grated
½ purple onion, coarsely grated
1 teaspoon finely grated lemon zest
3 garlic cloves, crushed
2 tablespoons finely chopped parsley
2 thyme sprigs, leaves only, chopped
1 large egg (I used size 7)
½ cup finely grated parmesan
½ cup panko crumbs
sea salt and cracked pepper
olive oil, for frying
ORZO
olive oil and butter, for frying
½ brown onion, finely diced
2 cloves garlic, finely chopped
3 thyme sprigs, leaves only
¼ cup white wine
1 cup orzo
1 ¾ cups chicken stock
sea salt and cracked pepper
50 grams butter
1 tablespoon fresh parsley
¼ cup finely grated parmesan
1 teaspoon finely grated lemon zest
toasted pine nuts
METHOD
Heat the oven to 180°C regular bake.
MEATBALLS: Process the chicken thighs in a food processor until minced then place in a large bowl.
Squeeze the moisture out of the grated zucchini and red onion then add to the chicken mince. Add the remaining meatball ingredients and stir to combine. Roll into gold ball-sized balls and place on a tray or plate.
Fry the meatballs over a medium heat until golden brown on all sides, but not cooked through. Remove from the pan then set aside.
ORZO: Heat olive oil and butter in a large frying pan. Add the onion and fry until just beginning to colour. Add the garlic and thyme leaves and fry for 2 minutes. Add the white wine and simmer for 2 minutes, then add the orzo and chicken stock, season with sea salt and cracked pepper. Once the stock has come to a simmer, add the meatballs and cover with a lid or tightly with tin foil. Place in the oven for 25 minutes or until orzo and meatballs are cooked through.
Remove the meatballs from the pan and set aside. Add the butter, parsley, lemon zest and parmesan to the pan and stir until the cheese and butter has melted. Season to taste, then add the meatballs, and pine nuts, and grate over extra parmesan.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!