Chicken, cumin and honey meatballs with orzo

Recipe by Claire Ferrandi and Dashania Murugas

Styling by Claire Ferrandi

Photograph by Dylan Swart

Chicken, cumin and honey meatballs with orzo

Serves: 4

Ingredients

  • MEATBALLS

  • 450 – 500g minced chicken
  • 1 tbsp cumin seeds, toasted and crushed
  • 1 tsp ground coriander
  • 1 tsp dried mixed herbs
  • handful fresh flat-leaf parsley, chopped
  • 2 garlic cloves, peeled and minced
  • salt and freshly ground black pepper, to taste
  • canola oil, to fry
  • ORZO

  • 500g orzo, cooked according to packaging instructions
  • zest and juice of 1 lemon + lemon wedges, to serve
  • handful fresh oregano, finely chopped + extra, to garnish
  • 3 tbsp olive oil
  • salt and freshly ground black pepper, to taste

Instructions

1

For the meatballs, combine the minced chicken, crushed cumin, ground coriander, dried mixed herbs, parsley, garlic, salt and freshly ground black pepper in a large bowl. Mix until well combined. Use a teaspoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball a little smaller than a golf ball. Repeat until the mixture is finished.

2

Heat the canola oil in a large frying pan over medium-high heat. Add the meatballs in batches and fry until cooked, about 5 minutes per side.

3

For the orzo, combine all the ingredients in a large bowl. Mix until well combined.

4

To serve, divide the orzo among 4 serving plates. Top each portion with a few meatballs. Garnish with the fresh oregano. Enjoy with the lemon wedges alongside, for squeezing.

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