Name: Creamy Orzo with Chicken Meatballs and Broccoli with sage beurre noisette and cheddar for the parents
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 150 g Orzo; 150 g Cooking cream; 1 sachet(s) Potato seasoning mix; 1 piece Garlic; 1 piece Onion; 360 g Broccoli; 1 piece Lemon; 10 g Fresh sage; 25 g Grated cheddar; 6 piece Chicken meatballs with Mediterranean herbs; 3 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

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Recipes

Creamy Orzo with Chicken Meatballs and Broccoli

with sage beurre noisette and cheddar for the parents

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Tags:

Family

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

75 g

Cooking cream

(Contains: Melk (inclusief 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: Melk (inclusief 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 Fiber14.2 g

Protein40.1 g

Salt2 g

Potassium529.9 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

•Casserole

Cooking Steps

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.
Melt a knob of butter in a large deep frying pan over medium-high heat and fry the meatballs for 4 - 5 minutes until evenly browned. Season with salt and pepper.

Meanwhile, crush or mince the garlic.
Finely chop the onion.
Boil plenty of water for the pasta in the same pot from step 1 and crumble in the stock cube. Cook the orzo for 10 - 12 minutes over low heat, stirring regularly. Reserve some of the pasta water, then drain and set aside.
Lower the heat of the deep frying pan, half the meatballs with a spatula and add the garlic and onion. Cover with the lid, then fry for a further 3 minutes.

Remove the lid from the meatballs, add the potato seasoning and cooking cream and let cook for 2 minutes.
Zest and juice the lemon. Stir 1/2 tbsp lemon juice per person into the sauce and let simmer until serving.
Add the sage and the rest of the butter to a frying pan and melt the butter over medium-high heat while stirring. The butter will splatter at first but will foam and turn light brown after about 4 minutes.
Remove the pan from the heat and transfer the butter and sage to a small bowl.

Add the pasta, broccoli and pasta water as preferred to the sauce, mix well and season with salt and pepper.
Serve the pasta on deep plates, and top for the parents with the sage beurre noisette, cheddar and lemon zest to taste.

Did you know... broccoli is considered a superfood, and for good reason - not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.