Herby chicken meatballs recipe
Created by Kat Scott Payne
These chicken meatballs are rolled with lots of herbs, courgette and feta, and served on a bed of zingy orzo with a dollop of tzatziki on the side. It’s bursting with spring flavours!
See method- Serves 2
- Takes 30 mins
- 924 calories / serving
Ingredients
For the chicken meatballs
- 250g 5% fat chicken mince
- 50g feta cheese, crumbled
- ½ small courgette, grated (60g)
- ½ lemon, zested
- 1 medium egg
- 1 garlic clove, minced
- 30g white dried breadcrumbs
- small handful dill, finely chopped
- small handful mint leaves, finely chopped
- small handful flat-leaf parsley, finely chopped
- ½ tbsp olive oil
For the orzo
- 1 tsp olive oil, plus 1 tbsp
- 150g orzo
- 1 vegetable stock cube made up to 300ml
- small handful dill, finely chopped
- small handful flat-leaf parsley, finely chopped
- ½ lemon, zested and 20ml juice
For the tzatziki salad
- ½ cucumber, grated
- 150ml Tesco Finest Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zest and juice
- small handful dill, finely chopped
- small handful mint leaves, finely chopped
- 1 tbsp olive oil
To serve
- 20g red onion, finely sliced
- ¼ lemon, juiced
- small handful fresh dill fronds
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Shop ingredientsEach serving contains
- Energy
- 3870kJ 924.0kcal
- Fat
- 43g
- Saturates
- 16g
- Salt
- 3.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 79.6gProtein 52.3gFibre 6.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- In a large bowl, combine the chicken mince, feta cheese, grated courgette, lemon zest, egg, garlic, breadcrumbs, chopped herbs, and season with salt and black pepper. Mix well until everything is evenly incorporated.
- Roll the mixture into 6 golf ball-sized meatballs. Brush or spritz the meatballs with the olive oil.
- Place the meatballs on a baking tray and bake for 12-15 minutes until golden brown and cooked through.
- Heat 1 tsp of olive oil in a pan over high heat. Add the orzo and fry for 1-2 mins until lightly golden.
- Pour in the vegetable stock, bring up to a gentle simmer then cover with a lid and cook for 10 minutes until the stock is fully absorbed and the orzo is al dente.
- Once the orzo is cooked, stir in the remaining 1 tbsp of olive oil, chopped dill and parsley, lemon zest and juice then season with salt and pepper to taste.
- For the tzatziki, place the grated cucumber in a bowl then massage a large pinch of salt into it and leave for 5 minutes.
- In a separate bowl mix together the Greek yogurt, garlic, lemon juice, dill, mint and olive oil.
- Squeeze out all the water from the grated cucumber and add to the yogurt mixture, mix well to combine.
- To serve, dress the red onion slices with the lemon juice and a pinch of salt. Plate up with the orzo at the bottom, followed by the meatballs. Spoon the tzatziki on top of the orzo and place the red onion on top. Garnish with fresh dill.
- See more recipes from the Tesco Kitchen
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
