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Chicken Meatballs

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Chicken Meatballs

with sage butter, zucchini and spinach orzo

Informations supplémentaires
30 min. | 794 kcal | easy | Express |
1. Setup Preheat the oven to 425° F. Chop the onion, the garlic and half of the sage. Dice the zucchini. Cut the lemon in half.
2. Make the meatball mixture In a bowl, combine the ground chicken, the chopped sage, the garlic, half of the onion, the eggs and the panko. Season with salt and pepper and mix well.
3. Cook the meatballs Form 4-5 meatballs per person with the chicken mixture. Spread the meatballs on a baking sheet and cook in oven for 12-15 minutes.
4. Cook the vegetables In a pan over medium heat, add 2 tbsp of butter. Add the sage leaves and cook for 1-2 minutes until crispy. Remove and keep the butter. Add the rest of the onions and the zucchini and cook for 4-5 minutes.
5. Add the orzo Add the orzo and cook for 1-2 minutes. Add 0.5 2P | 1 3P bouillon cube and 1.5 2P | 2 3P cups of water and bring to a boil. Lower the heat, cover and simmer 8-10 minutes. Add the spinach, the grana padano and the juice of half a lemon. Season with salt and pepper and mix well.
6. Plate your dish Serve the chicken meatballs with the orzo. Garnish with the sage leaves. Bon appétit!
280 g Ground chicken
60 ml Liquid Egg
120 ml Panko Breadcrumbs
140 g Orzo
1 unit Sage
1 unit Garlic Clove(s)
40 g Grana Padano Cheese
100 g Baby Spinach
1 unit Zucchini(s)
0.5 unit Chicken Broth Cube(s)
1 unit Yellow Onion(s)
1 unit Lemon
What you need Pan, baking sheet.
794 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 94g
31%
fat 24g
37%
cholesterol 243mg
81%
fiber 7g
28%
protein 52g
saturated 8g
40%
sodium 746mg
31%
sugar 16g
trans 0g