Chicken Meatballs In Creamy Paprika Sauce – With Orzo

Golden, pan-fried chicken meatballs ✅
Orzo half-baked in stock, spices & wine ✅
Spinach & parmesan stirred in, then baked to perfection ✅

Maximum flavour, minimal effort!

Serves 6

CHICKEN MEATBALLS

500 g chicken mince

15 ml Dijon mustard

1 shallot or small onion, chopped

10 ml garlic and herb seasoning

2,5 ml smoked paprika

Zest of 1 lemon

15 ml chopped dill

30 g finely grated parmesan cheese

Salt and pepper to taste

Olive oil for frying

ORZO

400 g orzo

60 ml white wine

600 ml chicken stock

Pinch of chili flakes

2,5 ml smoked paprika

125 ml cream

Zest of 1 lemon

100 g baby spinach

30 g parmesan cheese, grated

Microgreens

Combine all the meatball ingredients and roll into ±30 g meatballs
Heat the olive oil in a frying pan and cook the meatballs until golden brown and almost cooked. Remove from pan
Preheat the oven to 180°C
Add the orzo to the pan and add the chicken stock and the wine. Add the chili and cook in the oven 10-12 minutes (covered).
Remove from the oven and add the smoked paprika, cream, lemon zest, baby spinach and the parmesan cheese. Add the chicken meatballs and bake for another 8 minutes until the sauce is bubbling (without a lid/cover). Add a bit more cream or stock if needed
Serve topped with herbs or microgreens