Sage Chicken Meatballs & Orzo

Name: Sage Chicken Meatballs & Orzo
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
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

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

4.7

48 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 150g
Onion - 1
Garlic Clove - 1
Lemon - 1
Orzo Pasta - 75g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml
Peas - 50g
Spinach - 20g
Crème Fraîche - 50ml
Grated Italian-style Hard Cheese - 50ml

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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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 300g
Onions - 2
Garlic Cloves - 2
Lemon - 1
Orzo Pasta - 150ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 450g
Onions - 3
Garlic Cloves - 3
Lemons - 2
Orzo Pasta - 225ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken meatballs. Garnish with the toasted seeds and the hard cheese. Serve any remaining Lemon wedges on the side.

Mixed Herbs - 20g
Sunflower Seeds - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Onions - 4
Garlic Cloves - 4
Lemons - 2
Orzo Pasta - 300ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Peas - 200g
Spinach - 80g
Crème Fraîche - 200ml
Grated Italian-style Hard Cheese - 200ml

Download the Recipe

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 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

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.