eCook Meal
Sage Chicken Meatballs & Orzo
with Italian-style hard cheese & peas
It’s out with the go-to combo of beef meatballs, tomato sauce & spaghetti and in with creamy orzo pasta, topped with golden chicken meatballs and garnished with toasted pumpkin seeds & cheese. What makes this pasta dish extra special is the zestiness of lemon, the creamy chicken stock, and your culinary talent, Chef!
Serving guide
Choose your portion size.
HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves, pat dry, finely chop, and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MEATBALLS
In a bowl, combine the mince, ½ the diced Onion (to taste), ½ the grated Garlic, the chopped sage (to taste), the lemon zest (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
O-YUM ORZO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes. Add the remaining Garlic and fry until fragrant, 1-2 minutes. Stir in the orzo, the stock, the rinsed thyme sprigs, and 150ml of boiling water. Bring to a simmer and then reduce the heat to medium-low. Cook until al dente, 10-12 minutes.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
LOADED PASTA
When the orzo is cooked, discard the thyme sprigs then add the rinsed Spinach and the plump peas to the pot. Remove from the heat, mix in a squeeze of lemon juice and the crème fraîche, and season. Loose with a splash of warm water if too thick.
MAMMA MIA, CHEF!
Bowl up the creamy orzo. Top with the Chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining lemon wedges on the side.
HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves, pat dry, finely chop, and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MEATBALLS
In a bowl, combine the mince, ½ the diced Onion (to taste), ½ the grated Garlic, the chopped sage (to taste), the lemon zest (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
O-YUM ORZO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 4-5 minutes. Add the remaining Garlic and fry until fragrant, 1-2 minutes. Stir in the orzo, the stock, the rinsed thyme sprigs, and 300ml of boiling water. Bring to a simmer and then reduce the heat to medium-low. Cook until al dente, 10-12 minutes.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
LOADED PASTA
When the orzo is cooked, discard the thyme sprigs then add the rinsed Spinach and the plump peas to the pot. Remove from the heat, mix in a squeeze of lemon juice and the crème fraîche, and season. Loose with a splash of warm water if too thick.
MAMMA MIA, CHEF!
Bowl up the creamy orzo. Top with the Chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining lemon wedges on the side.
HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves, pat dry, finely chop, and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MEATBALLS
In a bowl, combine the mince, ½ the diced Onion (to taste), ½ the grated Garlic, the chopped sage (to taste), the lemon zest (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
O-YUM ORZO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes. Add the remaining Garlic and fry until fragrant, 2-3 minutes. Stir in the orzo, the stock, the rinsed thyme sprigs, and 450ml of boiling water. Bring to a simmer and then reduce the heat to medium-low. Cook until al dente, 10-12 minutes.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
LOADED PASTA
When the orzo is cooked, discard the thyme sprigs then add the rinsed Spinach and the plump peas to the pot. Remove from the heat, mix in a squeeze of lemon juice and the crème fraîche, and season. Loose with a splash of warm water if too thick.
MAMMA MIA, CHEF!
Bowl up the creamy orzo. Top with the Chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining lemon wedges on the side.
HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves, pat dry, finely chop, and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE MEATBALLS
In a bowl, combine the mince, ½ the diced Onion (to taste), ½ the grated Garlic, the chopped sage (to taste), the lemon zest (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
O-YUM ORZO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining Onion until golden, 6-7 minutes. Add the remaining Garlic and fry until fragrant, 2-3 minutes. Stir in the orzo, the stock, the rinsed thyme sprigs, and 600ml of boiling water. Bring to a simmer and then reduce the heat to medium-low. Cook until al dente, 10-12 minutes.
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain.
FRY THE FLAVOURBOMBS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
LOADED PASTA
When the orzo is cooked, discard the thyme sprigs then add the rinsed Spinach and the plump peas to the pot. Remove from the heat, mix in a squeeze of lemon juice and the crème fraîche, and season. Loose with a splash of warm water if too thick.
MAMMA MIA, CHEF!
Bowl up the creamy orzo. Top with the Chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining lemon wedges on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R258.90
for 4 servings · R64.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 200 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Shopping
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Frequently Asked Questions
What is the preparation time for Sage Chicken Meatballs & Orzo?
The preparation time for Sage Chicken Meatballs & Orzo with Italian-style hard cheese & peas is between 25 and 40 minutes.
What is the total time required to make Sage Chicken Meatballs & Orzo with Italian-style hard cheese & peas?
The total time required to make Sage Chicken Meatballs & Orzo with Italian-style hard cheese & peas is between 35 and 50 minutes.
How many servings does Sage Chicken Meatballs & Orzo provide?
4 servings
What are the main ingredients in Sage Chicken Meatballs & Orzo?
Chicken, Chicken Mince, Chicken Stock, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Onion, Orzo Pasta, Pea, Spinach, Sunflower Seeds
What is the nutritional information of Sage Chicken Meatballs & Orzo?
Calories: 1009, Carbs: 92 grams, Fat: grams, Protein: 54.3 grams, Sugar: 14.7 grams, Salt: 774 grams
How do I prepare Sage Chicken Meatballs & Orzo?
O-YUM ORZO: Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the remaining onion until golden, 4-5 minutes. Add the remaining garlic and fry until fragrant, 1-2 minutes. Stir in the orzo, the stock, the rinsed thyme sprigs, and 300ml of boiling water. Bring to a simmer and then reduce the heat to medium-low. Cook until al dente, 10-12 minutes. HERBS & SEEDS: Rinse the mixed herbs. Pick the sage leaves, pat dry, finely chop, and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE MEATBALLS: In a bowl, combine the mince, ½ the diced onion (to taste), ½ the grated garlic, the chopped sage (to taste), the lemon zest (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. LOADED PASTA: When the orzo is cooked, discard the thyme sprigs then add the rinsed spinach and the plump peas to the pot. Remove from the heat, mix in a squeeze of lemon juice and the crème fraîche, and season. Loose with a splash of warm water if too thick. PLUMP PEAS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain. MAMMA MIA, CHEF!: Bowl up the creamy orzo. Top with the chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining lemon wedges on the side. FRY THE FLAVOURBOMBS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
What should be prepared from my kitchen to make Sage Chicken Meatballs & Orzo?
Chicken, Chicken Mince, Chicken Stock, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Lemon, Mixed Herbs, Onion, Orzo Pasta, Pea, Spinach, Sunflower Seeds
How many calories does Sage Chicken Meatballs & Orzo have?
1009 calories
How much fat content does Sage Chicken Meatballs & Orzo have?
grams