Herby Chicken Meatballs

• doses: 4

Ingredientes

For the meatballs

600g chicken breasts

4 spring onions, roughly chopped

A handful of mint leaves

A handful of parsley leaves

A handful of dill leaves

4 cloves garlic

The zest of ½ a lemon

1 small egg

40g breadcrumbs

2 tbsp olive oil

Salt and pepper

For the salad

300g orzo

100g frozen peas, defrosted

200g cherry tomatoes, roughly chopped

½ a cucumber, finely chopped

½ a red onion, finely chopped

A handful of finely chopped mint, parsley and dill

The juice of a lemon

2 tbsp extra virgin olive oil

For the yogurt

300g Greek yogurt

2 cloves garlic, crushed

A handful of finely chopped mint, parsley and dill

Instruções

Pre-heat the oven to 180c fan. To make the meatballs, chuck the chicken, spring onions, herbs, garlic, lemon zest, egg, breadcrumbs and plenty of salt and pepper into a food processor. Blitz together few a few minutes until completely combined and very fine. Wet your hands to stop anything sticking and roll out 16 meatballs.

Heat the oil in a large non-stick frying pan over a medium-high heat and add the meatballs. You can do this in batches. Cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked though.

Meanwhile, cook the orzo for 6-8 minutes or until al dente. Cool completely with cold water and drain well. Chuck into a mixing bowl and add the peas, tomatoes, cucumber, onion, herbs, lemon, olive oil and plenty of salt and pepper. Mix well.

Finally, mix the yogurt together with the garlic, herbs and a pinch of salt.

To serve, divide the orzo between four serving bowls. Add a big dollop of yogurt to each and top with the meatballs. Rip over a few herbs and drizzle over some more olive oil. Serve immediately.