INGREDIENTS
(Klein River Parmesan cheese)
(Serves 4)
CHICKEN MEATBALLS
500 g chicken mince
1 onion, chopped finely
1 egg
salt and black pepper for seasoning
60 ml dried breadcrumbs, soaked in 40 ml cold water
60 ml finely grated KLEIN RIVER parmesan cheese
zest of 1 lemon
10 ml dried oregano
1 garlic clove, crushed
30 ml olive oil
PARMESAN ORZO
15 ml olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 ml dried crushed chili
250 ml orzo
15 ml chopped fresh thyme
100 g pitted green olives
450 ml chicken stock
100 ml white wine OR cream
40 g KLEIN RIVER parmesan cheese, grated
30 g butter
zest of 1 lemon
herbs to sprinkle over just before serving
optional to add more KLEIN RIVER parmesan shavings for garnish
METHOD:
- Preheat the oven to 180°C.
TO MAKE THE MEATBALLS:
- Combine the chicken mince, onion, egg, salt and black pepper, soaked breadcrumbs, KLEIN RIVER parmesan cheese, lemon zest, oregano and garlic in a bowl and mix well.
- Wet your hands a little and shape about 20 meatballs (each weighing about 40g).
- Heat the oil in a large frying pan on low heat and add the meatballs. Cook on low heat on both sides until cooked and golden brown. Do not overcook. Remove from the pan and keep aside.
TO MAKE THE ORZO:
- Heat the olive oil in a casserole and add the onion, garlic and chili flakes to the pan then saute until a light golden brown.
- Add the orzo, fresh thyme, olives, chicken stock and white wine or cream. Season and bring to a simmer. Place the lid on the casserole and bake in the oven for 20minutes.
- Add the KLEIN RIVER parmesan cheese, butter, lemon zest and the meatballs to the orzo. Mix it in very gently and bake for 5 minutes without the lid.
- Remove from the oven, sprinkle over some fresh herbs of choice and KLEIN RIVER parmesan shavings. Serve immediately
- TIP: Add a little extra chicken stock OR cream just before serving if needed.
Buy Klein River Cheese and more online here.
