Dinner
Greek Chicken Meatballs with Orzo & Courgette
Compatible with
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
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Bottom of pot
- 500g orzo pasta
- 1l chicken or vegetable Stock
- 200g whipped chive cream cheese
- 200g fresh spinach
- 2 medium courgettes, trimmed, cut in half lengthwise
- Salt and ground black pepper, as desired
Tray
- 500g minced chicken
- Salt and ground black pepper, as desired
- 200g feta cheese, crumbled
- 1 large egg
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 50g dried breadcrumbs
TOPPING (optional)
- Tzatziki sauce
Utensils
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Step 1
Place all bottom of pot ingredients, except courgettes, in the pot and stir to combine. Then place the courgettes on top of the pasta and season with salt and pepper.
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Step 2
Pull out the legs on the Cook & Crisp tray, then place the tray in the elevated position in the pot above the pasta and courgettes.
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Step 3
In a medium bowl, combine all tray ingredients. Using your hands, evenly portion the mixture into 12 meatballs, approx. 2 to 3 tablespoons each. Place the meatballs on the tray.
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Step 4
Close the lid and flip the SmartSwitch to RAPIDCOOK. Select SPEEDI MEALS, set temperature to 180°C, and set time to 10 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 to 15 minutes before countdown timer begins).
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Step 5
When cooking is complete, transfer the meatballs to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Remove courgettes and stir orzo to combine. Serve orzo with meatballs, courgettes and tzatziki sauce.