This one pan wonder is a perfect midweek meal. Herby chicken meatballs served in a smoky tomato and orzo sauce. Using chicken mince is a brilliant lighter alternative instead of beef mince.
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
bell pepper 1 (sliced)
chicken mince 500 g
egg 1 (beaten)
dried thyme 1 tbsp
garlic granules 1 tsp
paprika 2 tsp
orzo 300 g
chopped tomatoes 2
spinach 2 handful
panko breadcrumbs 50 g
olive oil dash
Method
Prep the vegetables
Thinly slice the red onion and bell pepper.
Make the meatballs
If you're using chicken sausages, remove the skin from them and add the mince to a bowl. In a bowl mix together the chicken mince, breadcrumbs, beaten egg and half the dried thyme. Season well with salt and pepper, mix well then shape into bite-sized meatballs.
Cook the meatballs
Heat a dash of oil in a large frying pan on a medium-heat heat. Working in batches if needed, cook the meatballs for 5 mins, until golden brown all over. Transfer from the pan and set aside.
Cook the smoky tomato orzo
Heat a dash of oil in a pan on a medium heat. Cook the red onion and bell pepper for 3 minutes then stir in the garlic granules, dried thyme and paprika. Tip the orzo into the pan and cook for a minute while stirring to toast it (for more flavour!).
Pour in the chopped tomatoes and 125ml water per serving. Mix well then leave to simmer until the orzo is cooked, around 10 minutes. If needed, add a little extra water to the pan. For the last few minutes of cooking stir in the spinach.
Pop the meatballs back into the pan. Pop a lid or tin foil on top and cook for 5 - 7 minutes until the meatballs are piping hot.
