What are the main ingredients in Sage Chicken Meatballs & Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

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. 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, the crème fraîche, and season. Loose with a splash of warm water if too thick. 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. PLUMP PEAS: Submerge the peas in boiling water until plump, 2-3 minutes. Drain. 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. 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. HERBS & SEEDS: Rinse the mixed herbs. Pick the sage leaves from the stem, 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.

What should be prepared from my kitchen to make Sage Chicken Meatballs & Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sage Chicken Meatballs & Orzo

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!

Sage Chicken Meatballs & Orzo

with Italian-style hard cheese & peas

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Creme Fraiche
Free-Range Chicken Mince
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Mixed Herbs
Onion
Onions
Orzo Pasta
Peas
Spinach
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves from the stem, 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, 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.

Mixed Herbs - 6g
Sunflower Seeds - 10g
Free-range Chicken Mince - 150g
Onion - 1
Garlic Clove - 1
Lemon - 1
Orzo Pasta - 75g
Chicken Stock - 5ml
Peas - 50g
Spinach - 20g
Crème Fraîche - 50ml
Grated Italian-style Hard Cheese - 50ml

Download the Recipe

Serves 2

HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves from the stem, 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, 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.

Mixed Herbs - 10g
Sunflower Seeds - 20g
Free-range Chicken Mince - 300g
Onions - 2
Garlic Cloves - 2
Lemon - 1
Orzo Pasta - 150ml
Chicken Stock - 10ml
Peas - 100g
Spinach - 40g
Crème Fraîche - 100ml
Grated Italian-style Hard Cheese - 100ml

Download the Recipe

Serves 3

HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves from the stem, 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, 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.

Mixed Herbs - 16g
Sunflower Seeds - 30g
Free-range Chicken Mince - 450g
Onions - 3
Garlic Cloves - 3
Lemons - 2
Orzo Pasta - 225ml
Chicken Stock - 15ml
Peas - 150g
Spinach - 60g
Crème Fraîche - 150ml
Grated Italian-style Hard Cheese - 150ml

Download the Recipe

Serves 4

HERBS & SEEDS
Rinse the mixed herbs. Pick the sage leaves from the stem, 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, 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.