One Pan Tuscan Chicken Meatball Orzo

One Pan Tuscan Chicken Meatball Orzo

  • Time 30 mins
  • Serves
Mince

In this recipe

Tegel Fresh Chicken Mince

Ingredients

Meatball ingredients

  • ¾ Tegel Fresh Chicken Mince
  • 1 ½ Tegel Fresh Chicken Mince
  • 2 ¼ Tegel Fresh Chicken Mince
  • ¼ cup panko breadcrumbs
  • ½ cup panko breadcrumbs
  • ¾ cup panko breadcrumbs
  • ½ tsp each of dried italian herbs, chilli flakes & garlic powder
  • 1 tsp each of dried italian herbs, chilli flakes & garlic powder
  • 1 ½ tsp each of dried italian herbs, chilli flakes & garlic powder
  • ⅛ cup grated parmesan cheese
  • ¼ cup grated parmesan cheese
  • ⅜ cup grated parmesan cheese
  • 1 Tbsp fresh parsley, finely chopped
  • 2 Tbsp fresh parsley, finely chopped
  • 3 Tbsp fresh parsley, finely chopped

Creamy Orzo ingredients

  • ½ small bunch fresh thyme, finely chopped
  • 1 small bunch fresh thyme, finely chopped
  • 1 ½ small bunch fresh thyme, finely chopped
  • ¼ cup dry white wine
  • ½ cup dry white wine
  • ¾ cup dry white wine
  • .625 cup orzo pasta
  • 1 ¼ cups orzo pasta
  • 1.875 cups orzo pasta
  • 1 ¼ cups chicken stock
  • 2 ½ cups chicken stock
  • 3 ¾ cups chicken stock
  • 40 ml cream
  • 80 ml cream
  • 120 ml cream
  • 1 cup baby spinach
  • 2 cups baby spinach
  • 3 cups baby spinach
  • ⅛ cup grated parmesan cheese
  • ¼ cup grated parmesan cheese
  • ⅜ cup grated parmesan cheese

Serve with

  • thyme leaves, grated parmesan to garnish

Method

1. Add all of the chicken meatball ingredients to a large bowl, along with ½ teaspoon fine salt. Mix together until combined. Using oiled hands, roll into 12 balls.

2. Heat a drizzle of oil in a large, non-stick frying pan on a medium-high heat. Cook the meatballs for 8-10 minutes, turning often, until golden and cooked through. Remove from the pan, set aside and keep warm. Keep pan on the heat.

3. Add a knob of butter and the thyme to the pan and cook for 1 minute, stirring, until fragrant. Add the white wine, stir and bring to a simmer. Add the orzo and 1 ½ cups

of the chicken stock and bring to a simmer. Reduce to a medium heat and cook for a further 6-8 minutes, stirring often, until the orzo is just tender. Add more chicken stock as needed while the orzo cooks and if it starts to look a bit dry.

4. Add in the cream, spinach, and parmesan and stir to wilt the spinach. Season to taste with salt.

5. Serve the chicken meatballs over the orzo. Garnish with some thyme leaves, freshly cracked black pepper and grated parmesan.