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Chicken meatballs with rice, dill & orange
Chicken mince is a delicious option for midweek meals and is also lower in saturated fat than some alternatives, such as beef mince, too.
High in protein1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
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.
