Weeknight dinners

Made with chicken mince, breadcrumbs and garlic crushed. 52 min, 4 serving(s), 13 ingredients.

Recipe by goodhousekeeping.com

Prep

25 min

Cook

27 min

Total

52 min

Makes

4 serving(s)

Ingredients

• 400 g chicken mince
• 50 g fresh breadcrumbs
• 50 g sundried tomatoes in oil, drained and finely chopped
• 1 garlic clove, crushed
• 1 medium egg
• 50 g Parmesan, finely grated
• 1 1/2 tbsp. olive oil
• 1 onion, finely chopped
• 1 tbsp. tomato purée
• 2 x 400g tins plum tomatoes
• 300 g orzo
• 150 mL double cream
• Small handful basil, coriander or parsley leaves, roughly chopped

Instructions

Method by goodhousekeeping.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a large bowl, mix the chicken, breadcrumbs, sundried tomatoes, garlic, egg, 25g Parmesan and plenty of seasoning. Divide and roll into 20 meatballs.
2. Heat 1tbsp oil in a large non-stick frying pan over medium-high heat. Add meatballs and fry, turning regularly, until golden, about 8min. Remove to a plate.
3. Add remaining 1/2tbsp oil and the onions to the meatball pan and fry until softened, about 10min. Stir in the tomato purée, cook for 1min. Add tinned tomatoes with some seasoning and bubble for 3min, stirring to break up tomatoes.
4. Meanwhile, cook orzo in a pan of boiling salted water according to the pack instructions.
5. Stir the cream and remaining 25g Parmesan into the tomato sauce; check seasoning. Add the meatballs to the sauce and simmer for 5min, until cooked through.
6. Drain orzo; serve with meatballs and sauce, with herbs sprinkled over.