Greek Chicken Meatballs with Lemon Orzo

Serves: 5 portions

Ingredients:

• 500g chicken mince ($5.50)

• 1 egg ($0.37)

• ½ cup feta cheese, crumbled ($1.31)

• 1 ½ tsp dried oregano ($0.27)

• 1 tsp garlic powder ($0.13)

• 1 tsp onion powder ($0.14)

• 1 tsp dried mixed herbs (0.39)

• ½ tsp salt ($0.01)

• ½ tsp pepper ($0.14)

• 1 cup risoni pasta ($1.54)

• 1 lemon, zest and juice ($1.80)

• 2 tbsp olive oil ($0.24)

• 2 tbsp parmesan cheese, grated ($0.17)

Method:

1. In a large bowl, add the chicken, egg, feta, spices, herbs, salt and pepper and mix well to combine using your hands.

2. Form the mixture into 15 meatballs.
   

3. In a large pan over medium heat, add 1tbsp olive oil and add the meatballs, Cook until browned evenly, flipping them as you go to colour all sides (takes approx. 5-6 minutes).
   

4. Cover the pan with a lid and cook for a further 5-6 minutes or until fully cooked through. Remove from the heat and set aside.
   

5. Cook the risoni according to the packet directions.

6. Add the risoni, lemon juice and zest, remaining oil and cheese and mix until fully combined.

7. Serve the meatballs over the warm risoni and enjoy!

Serving suggestion: serve with sweet chilli sauce and lime for an extra kick! Serve alongside some steamed rice and veggies to make this a complete meal. We also added broccolini to ours to get a little dose of vegetables. This was $2.50 a bunch, bringing the total serving to $2.90 per portion!

Alternatives: Risoni is readily available in the pasta aisle of the supermarket. If you prefer, you can use rice, couscous or any small, short-shaped pasta for this dish instead.

Cost: $12.01 ($2.40 per portion)