Chicken Caesar Meatball Orzo

Prep & cook the meatballs

• Crush the garlic cloves, zest and juice the lemon (keep the juice to season the orzo).
• In a bowl mix together the chicken mince, half the garlic, lemon zest, half the Parmesan, half the Dijon mustard, dried parsley, Worcester sauce, breadcrumbs and the beaten egg.
• Season with salt and pepper then quickly mix together to combine (don’t overwork it or it may become dense/tough).
• Shape into 5 meatballs per person (around 35g per meatball. If you prefer you can make larger meatballs with 3 meatballs per serving.
• Heat a dash of your preferred cooking oil or spray in a large frying pan over a medium heat.
• Add the meatballs and cook until they’re browned on all sides, around 5 - 7 minutes (depending on the size of your pan you may need to do this in stages). Remove from the pan and set aside.

Cook the creamy orzo

• In a pan, heat a dash of your preferred oil or spray over a medium heat, add the remaining garlic and cook for a minute until the garlic doesn't smell raw.
• Add the orzo and let it toast in the pan for a couple of minutes, while stirring.
• Make up the chicken stock cube with 200ml boiling water per serving (1 litre for 4 people, 500ml for 2 people).
• Pour in the chicken stock, bring to the boil then reduce the heat to a simmer, cover and cook the orzo for 8 - 10 minutes. Check during cooking and add more water if needed.
• Add the rest of the Parmesan, Dijon mustard and crème fraîche and heat through until melted. Season to taste with lemon juice.
• Stir in the spinach with the meatballs to the pan. Cook for another 5 minutes until the meatballs are cooked through.

Plate Up

• Plate up into bowls and scatter over some more Parmesan if you like, plus some cracked black pepper. Tuck in and enjoy!