Baked Sage Chicken Meatballs with Parmesan Orzo

Exciting new recipe! This one is a banger!

Ingredients

Meatballs

• 500g minced chicken

• 50g fresh breadcrumbs (packet will do though)

• ½ cup warm water

• 2 tbsp butter

• 1 shallot, minced

• 4 garlic cloves, minced

• 1 tsp granulated garlic

• ¼ tsp crushed red pepper

• ¼ cup grated parmesan cheese

• 2 tbsp chopped fresh sage

• 2 tbsp chopped fresh parsley

• ½ tsp salt
  

Parmesan Orzo

• 2 tbsp butter

• 1 shallot, thinly sliced

• 1 cup orzo

• 1 cup dry white wine

• 1 ½ cups chicken stock

• ⅓ cup double cream

• 2 cups fresh spinach

• ¼ cup grated parmesan cheese

• Black pepper

Instructions

Meatballs

1. Preheat the oven to 220C and prepare a baking tray with a piece of baking paper.

2. Place the breadcrumbs in a large bowl, pour in the warm water and let soak.

3. Heat a pan over medium heat and add the butter.

4. Add the minced shallot and garlic and cook for a minute or so until softened.

5. Stir in the granulated garlic and red pepper flakes.

6. Add the chicken, parmesan, sage, parsley, salt, and shallot mixture to the bowl of breadcrumbs and mix until incorporated.

7. Form the mixture into approximately 12 meatballs.

8. Place them on the baking tray, drizzle with olive oil and bake for 25 mins.

Orzo

1. Wipe out the pan, place on a medium heat and add the butter.

2. Add the shallots to the butter, season with a pinch of salt and cook for 2 min.

3. Stir in the orzo.

4. Pour in the white wine, bring to a simmer and cook for 2 minutes.

5. Stir in the chicken stock, bring to a simmer, reduce the heat and cook for 6 mins.

6. Add in the double cream, spinach, and parmesan and simmer.

7. Serve the chicken meatballs over the orzo. Garnish with black pepper and parmesan.