Chicken meatballs with rice, dill & orange

Name: Chicken meatballs with rice, dill & orange
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 15 g barberries; 2 tbsp Essential Olive Oil; 1 large Essential Red Onion, ½ coarsely grated, ½ finely sliced; 2 cloves garlic, crushed; 2 tbsp zhoug; 500 g Essential 5% Fat British Chicken Mince; 250 g packs Merchant Gourmet Glorious Grains With Red Rice & Quinoa; 125 g Essential Spinach, roughly chopped; 1 Essential Orange, scrubbed, zest and a squeeze of juice; 20 g pack dill; 4 tbsp Essential Natural Yogurt

Chicken mince is a delicious option for midweek meals and is also lower in saturated fat than some alternatives, such as beef mince, too.

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High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

15g barberries
2 tbsp Essential Olive Oil
1 large Essential Red Onion, ½ coarsely grated, ½ finely sliced
2 cloves garlic, crushed
2 tbsp zhoug
500g Essential 5% Fat British Chicken Mince
2 x 250g packs Merchant Gourmet Glorious Grains With Red Rice & Quinoa
125g Essential Spinach, roughly chopped
1 Essential Orange, scrubbed, zest and a squeeze of juice
20g pack dill
4 tbsp Essential Natural Yogurt

Method

Immerse the barberries in just-boiled water, cover and set aside. Heat ½ tbsp oil in a large frying pan over a medium heat. Fry the grated onion with a pinch of salt for 4 minutes. Add the garlic and cook for 2 minutes, then tip into a bowl and mix with the zhoug. Add the chicken mince, season and mix until well combined. Roll into 20 rough balls.
Heat 1 tbsp oil in the pan and fry the meatballs for 15 minutes over a medium heat, turning regularly until browned all over and the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, tip the grains into a large pan, then add a splash of water and ½ the spinach. Stir over a low heat until the rest of the spinach fits into the pan. When the spinach has wilted, take off the heat and add the sliced onion, orange zest and juice, dill, drained barberries and the remaining ½ tbsp oil. Season. Divide between plates, top with the meatballs and serve with a dollop of yogurt and a little more zhoug, if liked.

Cook’s tip

To make this meal for 2, swap the chicken mince for some Essential sausages or chipolatas – simply squeeze the meat from the sausage skins, roll into balls and cook as above.