Greek-Style Chicken Meatballs

Ingredients: (Makes 4)

Ground Chicken 500g or 17.5oz
Tzatziki Greek Yoghurt 150g or 5.3oz, 1 Garlic
Clove, Zest & Juice 1 Lemon, 1/2 tsp Olive Oil,
2 tbsp Dill, Salt & Pepper
Breadcrumb 40g or 1.4oz
Sundried Tomato 6
Feta Cheese 20g or 0.7oz
Red Onion 1/2, small
Orzo 60g or 2.1oz Orzo per portion, 2 Handful
Spinach, 1 tbsp Olive Oil, Juice of 1/2 Lemon,
20g or 0.7oz Feta Cheese
Mint 2 tbsp, chopped
Garlic 2 cloves
Egg 1
Milk 2 tbsp

Instructions:

Preheat your oven to 180°C (350°F).

In a large bowl, mix the ground chicken, breadcrumbs, chopped sun-dried
tomatoes, feta, diced red onion, chopped mint, 2 minced garlic cloves, egg, milk,
salt, and pepper until well combined. Roll the mixture into 12 evenly sized
meatballs.

Heat a large non-stick over medium heat. Pan-sear the meatballs until golden
brown on all sides (about 2–3 minutes per side). Transfer the meatballs to a
baking sheet and bake in the preheated oven for 12 minutes or until fully cooked
through (internal temperature of 74°C/165°F).

In a small bowl, combine the Greek yogurt, 1 minced garlic coves, juice of 1 lemon,
lemon zest, 1/2 tsp olive oil, 2 tbsp choped dill, salt, and pepper. Mix until smooth
and refrigerate until ready to serve.

Cook the orzo in chicken stock according to package instructions. Drain and return
to the pot. Stir in the spinach while the orzo is still warm, allowing it to wilt. Add olive
oil, lemon juice, and crumbled feta, and mix well.

Plate the orzo and top with the cooked meatballs. Spoon the tzatziki sauce over the
meatballs and garnish with extra dill or mint if desired. Serve warm with a lemon
wedge on the side.

Nutrition Facts: