Chicken meatballs with rice, dill & orange
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my go to midweek dinners because it comes together in just forty minutes from start to table. The chicken meatballs are so flavourful thanks to the zhoug and fresh dill, while the red rice and quinoa blend keeps things interesting and packed with nutrients. Barberries add a lovely tartness that pairs beautifully with the orange and yogurt, and spinach sneaks in extra iron and vitamins without weighing the dish down. It's genuinely impressive enough to serve guests but simple enough for a busy weeknight, and honestly, it won't break the bank either.
Ella x
Ingredients
- 15 gramsbarberries
- 2 tbspessential olive oil
- 1essential red onion(½ coarsely grated, ½ finely sliced)
- 2garlic(crushed)
- 2 tbspzhoug
- 500 gramsessential 5% fat british chicken mince
- 250 gramsmerchant gourmet glorious grains with red rice & quinoa
- 125 gramsessential spinach(roughly chopped)
- 1essential orange(scrubbed, zest and a squeeze of juice)
- 20 gramsdill
- 4 tbspessential natural yogurt
Detail level
Instructions
- 1
Immerse the barberries in just-boiled water, cover and set aside. Heat ½ tbsp oil in a large frying pan over a medium heat. Fry the grated onion with a pinch of salt for 4 minutes. Add the garlic and cook for 2 minutes, then tip into a bowl and mix with the zhoug. Add the chicken mince, season and mix until well combined. Roll into 20 rough balls.
- 2
Heat 1 tbsp oil in the pan and fry the meatballs for 15 minutes over a medium heat, turning regularly until browned all over and the chicken is cooked through, the juices run clear and no pink meat remains.
- 3
Meanwhile, tip the grains into a large pan, then add a splash of water and ½ the spinach. Stir over a low heat until the rest of the spinach fits into the pan. When the spinach has wilted, take off the heat and add the sliced onion, orange zest and juice, dill, drained barberries and the remaining ½ tbsp oil. Season. Divide between plates, top with the meatballs and serve with a dollop of yogurt and a little more zhoug, if liked.
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