Creamy Chicken Meatball & Broccoli Orzo
one simple recipe with extra flavours for parents!4.0(386)
Calories
:
844 kcalProtein
:
40.1g proteinTotal
:
25 minutesDifficulty
:
EasyFamily
New Ingredient
Allergens:
- Tarwe
- Gluten
- Milk (including lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Easily adapt this recipe to suit younger palates without compromising on flavour on your own plate. Keep it simple for the kids and enjoy the special ingredients that we've added just for you!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
75 g
Cooking cream
(Contains: Milk (including lactose))
½ sachet(s)
Potato seasoning mix
½ piece
Garlic
½ piece
Onion
200 g
Broccoli
½ piece
Lemon
5 g
Fresh sage
(May be present: Selderij)
15 g
Grated cheddar
(Contains: Milk (including lactose))
3 piece
Chicken meatballs with Mediterranean herbs
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3533 kJ
Calories844 kcal
Fat42.9 g
Saturated Fat25.5 g
Carbohydrate69.9 g
Sugar10.8 g
Dietary Fiber11.9 g
Protein40.1 g
Salt2.1 g
Potassium547.1 mg
Calcium82.9 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Large Sautépan with Lid
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Cut the head of the broccoli into small florets and dice the stem.
- Boil the broccoli for 4 - 6 minutes, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
2
- Boil plenty of water in the same pot and crumble in the stock cube (see pantry for amount).
- Cook the orzo for 10 - 12 minutes over low heat, stirring regularly.
- Reserve some of the pasta water, then drain and set aside.
3
- Melt a knob of butter in a large deep frying pan over medium-high heat.
- Fry the meatballs for 4 - 5 minutes until evenly browned. Season with salt and pepper.
- Lower the heat and halve the meatballs with a spatula, then add the garlic and onion.
- Cover with the lid and fry for 3 more minutes.
4
- Remove the lid, then add the potato seasoning and the cream.
- Cook for 2 more minutes.
- Meanwhile, zest and juice the lemon.
- Stir 0.5 tbsp lemon juice per person into the sauce and allow to simmer until serving.
5
- Add the sage and a generous knob of butter to a frying pan.
- Melt the butter over medium-high heat, stirring regularly.
- The butter will splatter at first, but after around 4 minutes it will start to foam and turn light brown.
- When this happens, transfer immediately to a small bowl.
6
- Transfer the broccoli and the orzo to the sauce and mix well to combine. Add a splash of pasta water as necessary and season to taste with salt and pepper.
- Serve the orzo on deep plates.
- For parents: top with the sage beurre noisette, the cheese and the lemon zest as preferred.
