Chicken and Herb Meatballs with Creamy Orzo
BROUGHT TO YOU BY Mainland
During winter we want comfort and comfort food is best with cheese — Mainland brings the goods with their delicious grated cheeses.
Serves: 4-5
INGREDIENTS
MEATBALLS
400 grams chicken mince
1 large egg
⅓ cup breadcrumbs
½ cup Mainland Grated Parmesan Cheese
2 teaspoons dried thyme
1 teaspoon each dried oregano and finely grated lemon zest
2 cloves garlic, crushed
½ cup fresh parsley, finely chopped
sea salt and ground pepper
1 tablespoon olive oil
CREAMY ORZO
1 tablespoon each olive oil and butter
1 brown onion, finely diced
2 cloves garlic, finely diced
1 teaspoon each dried thyme and dried oregano
1 cup orzo pasta
750ml chicken stock
150ml cream
1 cup Mainland Grated Parmesan Cheese
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
TO SERVE
steamed green beans with garlic
METHOD
MEATBALLS: In a large bowl, combine all the ingredients, except the oil. Season with salt and pepper. Roll into walnut-sized balls and place on a large plate.
Heat the oil in a large frying pan over a medium heat. Add the meatballs and fry until golden brown on all sides, they don’t need to be cooked through at this point. You may need to cook them in batches so you’re not overcrowding the pan. Remove the meatballs from the pan and loosely cover with foil.
CREAMY ORZO: Preheat the oven to 180°C regular bake.
In the same pan, heat the oil and melt the butter over a medium heat. Add the onion and fry, stirring often, for 7 minutes or until just beginning to colour. Add the garlic and dried herbs and fry briefly until aromatic.
Add the orzo and chicken stock and bring to a simmer.
Return the meatballs to the pan, nestling them into the orzo. Cover with a lid or foil and bake for 30 minutes or until the orzo is tender.
Return to the stovetop and remove the meatballs. Add the remaining orzo ingredients and cook over a low heat for 5 minutes, stirring often. Season to taste.
Return the meatballs to the pan to warm through then serve with an extra grating of parmesan cheese. Serve with steamed green beans.
For more Mainland recipes visit mainland.co.nz
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latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.