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Prep
5m
Cook
25m
Total
30m
Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
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Step 1
Mix together all of the meatball ingredients and split into 12 meatballs.
500 g Chicken mince
1 tsp Smoked paprika
1 tsp Garlic granules
1 tsp Italian herbs
1 pinch Salt
1 pinch Pepper
1 Egg
30 g Breadcrumbs
Step 2
Pop meatballs into air fryer at 180 degrees for 12 minutes or fry off the meatballs with a drizzle of oil on a medium heat for around 10 minutes until browned off.
Step 3
Remove the meatballs, or if using air fryer, whilst meatballs are cooking heat a large pan and add in the onion. Brown off for 5 minutes then add in the tomato and fry off for another 5 minutes.
1 Onion
300 g Cherry tomatoes
Step 4
Add in the garlic and all the herbs and spices then stir well.
1 tsp Lazy garlic
1 tsp Smoked paprika
1 tsp Italian herbs
Step 5
Add in the tomato paste and stock then bring to a simmer.
1 tbsp Tomato paste
200 ml Chicken stock
Step 6
Add in the orzo and leave to simmer for 10 minutes, stirring regularly.
250 g Orzo
Step 7
Add in the spinach, stir well and cook for a final 5 minutes. If needed, add in a splash extra of water to loosen up the sauce.
100 g Spinach
Step 8
Split the orzo between meal prep containers, top with the meatballs and garnish with feta and fresh basil.
60 g Feta
Fresh basil
For
4
M
I
For meatballs:
500
g
Chicken mince
1
tsp
Smoked paprika
1
tsp
Garlic granules
1
tsp
Italian herbs
1
pinch
Salt
1
pinch
Pepper
1
Egg
30
g
Breadcrumbs
For the orzo:
250
g
Orzo
1
Onion, finely diced
300
g
Cherry tomatoes, halved
100
g
Spinach
1
tsp
Lazy garlic
1
tsp
Smoked paprika
1
tsp
Italian herbs
1
tbsp
Tomato paste
200
ml
Chicken stock
To serve:
60
g
Feta
Fresh basil, finely chopped
Per Serving
Calories
524kcal
Fat
13g
Carbs
56g
Protein
41g
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