Mediterranean Meatballs with Lemon Parsley Orzo
Hello everyone, welcome to my latest recipe for Mediterranean Meatballs with Lemon Parsley Orzo.
I've cooked the orzo the way you would risotto. Allowing the orzo to absorb the liquid gives it a creamier texture. I saved some of the chicken meatballs and tzatziki for lunch the next day. they were perfect served cold with some sourdough bread.
Orzo is also great in a pasta salad. It is on my to do list to create and share a veggie orzo pasta salad.
More Dinner Inspiration
Like the sound of Mediterranean Meatballs with Lemon Parsley Orzo? Then try out some of the my other main meal ideas.
- Chicken Dhansak, click here for recipe --> Chicken Dhansak
- Red Thai Prawn Curry, click here for recipe --> Red Thai Prawn Curry
- Moroccan Pilf, click here for recipe --> Moroccan Pilaf
If you are a fan of chicken meatballs I also have a Coconut Curry with Chicken Meatballs coming soon.
Free From Version
You can make a gluten free version of this by substituting the orzo for risotto rice. The rest of the dish is naturally gluten free.
Interested in more specialist recipes suitable for a free from diet? Then head over to my sister website which has over a 1,000 gluten and dairy free recipes. Click here to visit the site: http://freefromfavourites.com/.
Enjoy
Fiona
Looking for some dinner inspiration? Try out this delicious recipe for Mediterranean Meatballs with Lemon Parsley Orzo.
- 400 g minced chicken
- 1 tbsp fresh parsley (chopped)
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 red onion (finely diced)
- 1 garlic clove (minced)
- salt and pepper (for seasoning)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 85 g orzo
- 1 tbsp lemon juice
- 1 tbsp fresh parsley (chopped)
- 250 mg boiling water
- salt and pepper (for seasoning)
- 1/2 cucumber (seeds removed and cubed)
- 300 g Greek yoghurt
- 2 garlic cloves (minced)
- 1 tbsp fresh dill (chopped)
- 1 tbsp lemon juice
- lemon slices
- sundried tomatoes
Preheat the oven to 180 oC and line a baking with parchment paper
In a large bowl combine all the meatball ingredients
Bake in the centre of the oven for 20 minutes
Start preparing the orzo by adding the olive oil to a pan over a medium heat
Add the garlic and orzo
Cook for 2 minutes and then pour in the boiling water
Cook for 8 minutes or until the water has absorbed - you can add more water if required
Stir in the lemon juice and fresh parsley
Make the tzatziki by mixing together the Greek Yoghurt, lemon juice cucumber and herbs
Plate up the orzo, tzatziki, sun dried tomatoes, lemon slice and chicken meatballs