Parmesan Orzo with Greek-Style Meatballs and Green Olives

(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.