Greek Chicken Meatballs with Orzo & Courgette

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 4


  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Wheat

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


  • 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


  • 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.

  • 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. 

  • 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.


  • 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).


  • 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.