Chicken meatballs with orzo, parsley and lemon
This is a lovely refreshing dish. The delicate chicken meatballs compliment the tomato sauce which has a minestrone consistency and works well with the small orzo pasta. The meatballs have apricots in them which give a slight North African burn to them but any dried fruit can work in this recipe. Alternatively the meatballs on their own with houmous and salad in a warm pitta, make for an excellent lunch.
Servings: people
Ingredients
- Chicken meatballs
- 300 grams Chicken breasts (£1.05)
- 30 grams Dried fruit (£0.40)
- 50 grams Oats (£0.04)
- 1 whole Egg (£0.12)
- 13 grams olive oil
- Salt & Pepper
- 1 cloves garlic (£0.03)
- Tomato sauce
- 2 cloves garlic peeled & finely diced (£0.06)
- 1 whole Onion peeled & finely diced (£0.13)
- 1 tin Tomatoes
- 500 ml chicken stock
- 100 grams orzo pasta
- 100 grams Peas cup of (£0.14)
- 1 whole Lemon zest of (£0.30)
- 10 grams Fresh parsley chopped (£0.20)
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Prep Time: 15
Cook Time: 30 minutes
- Mix all the ingredients together for the meatballs together in a food processor then mould into balls of about 40mm diameter. Refrigerate for 1 hour or overnight.
- To make the tomato sauce fry the onions and garlic in olive oil for about 2 minutes or until they start to golden. Add the tomato puree stirring in then pour the tomatoes and stock. Season, then allow to simmer for 10 minutes allowing the sauce to thicken.
- Fry the meatballs in a little olive oil until they are golden all over then remove from pan.
- Introduce the pasta to the tomato sauce then add the meatballs. Cover and simmer for 7 minutes then add the peas and cook for another 3 minutes.
Scatter over the chopped parsley and lemon zest then serve.
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