• Make this divine chicken, cumin and honey meatballs with orzo perfect for a quick lunch.

    Recipe by Claire Ferrandi and Dashania Murugas

    Styling by Claire Ferrandi

    Photograph by Dylan Swart

    Chicken, cumin and honey meatballs with orzo

    Serves: 4
    Total Time: 40 mins

    Ingredients

    • MEATBALLS

    • 450 – 500g minced chicken
    • 1 tbsp cumin seeds, toasted and crushed
    • 1 tbsp honey
    • 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, honey, 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.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    Also see:Garlic meatballs in lemon sauce

    Garlic meatballs in lemon sauce

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