One Pan Chicken Meatballs & Smoky Tomato Orzo

Prep the vegetables

• Thinly slice the red onion and bell pepper.

Make the meatballs

• If you're using chicken sausages, remove the skin from them and add the mince to a bowl. In a bowl mix together the chicken mince, breadcrumbs, beaten egg and half the dried thyme. Season well with salt and pepper, mix well then shape into bite-sized meatballs.

Cook the meatballs

• Heat a dash of oil in a large frying pan on a medium-heat heat. Working in batches if needed, cook the meatballs for 5 mins, until golden brown all over. Transfer from the pan and set aside.

Cook the smoky tomato orzo

• Heat a dash of oil in a pan on a medium heat. Cook the red onion and bell pepper for 3 minutes then stir in the garlic granules, dried thyme and paprika. Tip the orzo into the pan and cook for a minute while stirring to toast it (for more flavour!).
• Pour in the chopped tomatoes and 125ml water per serving. Mix well then leave to simmer until the orzo is cooked, around 10 minutes. If needed, add a little extra water to the pan. For the last few minutes of cooking stir in the spinach.
• Pop the meatballs back into the pan. Pop a lid or tin foil on top and cook for 5 - 7 minutes until the meatballs are piping hot.

Plate Up

• Plate up and enjoy!