Greek Chicken Meatball Bowls

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Packed full of fresh herbs and zesty lemon, these chicken meatballs with orzo salad are a light yet satisfying choice for lunch or dinner!
Main Course
4
10 mins
15 mins
25 mins
Main Course
4
10 mins
15 mins
25 mins

Ingredients

Chicken Meatballs

\500g chicken mince
\½ cup of breadcrumbs
\2 cloves of garlic, finely grated
\1 tablespoon of mint leaves, or parsley, chopped (or 1 teaspoon dried)
\1 teaspoon of ground cumin
\1 teaspoon of dried oregano, dried
\½ lemon, zested
\1 egg, lightly beaten

To serve

\orzo pasta, or rice, cooked
\chopped tomatoes
\telegraph cucumber, sliced
\tzatziki
\feta, crumbled
\fresh herbs, (mint, dill and/or parsley work well)
\lemon wedges

Instructions

  1. Place all of the meatball ingredients in a mixing bowl, season well with salt and pepper and mix well to combine.
  2. Take tablespoons of the mixture and use your hands to roll into 16-18 balls. Wetting your hands with a little water will help to stop the meatballs from sticking to your hands.
  3. Heat a generous drizzle of olive oil in a frying pan or skillet over medium heat. Add the meatballs and cook for 3-4 minutes on each side until golden brown and cooked through.
  4. To serve, place orzo/rice, chopped tomatoes and sliced cucumber in two serving bowls and place the meatballs on top. Add a generous dollop of tzatziki and finish by scattering with crumbled feta, fresh herbs and lemon wedges.

Notes

To make your own tzatziki, grate a third of a cucumber and squeeze in your hands over the sink to remove as much water as possible. Combine with ½ cup unsweetened Greek yoghurt, 1 minced garlic clove, 1 tablespoon chopped fresh mint or dill, 1 teaspoon lemon juice and ½ tsp olive oil in a small bowl and season well with salt and pepper.

Contains Dairy, Meat, Gluten and Egg.

 

Recipe credit: Chelsea Shine

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