Monday, May 3, 2021

GREEK MEATBALLS AND ORZO SKILLET


 GREEK MEATBALLS AND ORZO SKILLET



Greek meatballs and orzo wok are the right easy weekday dinners that the entire family will love. Warm, healthy and filled with fresh Greek flavors!


INGREDIENT

BAKSO

1 1/2 tablespoons vegetable oil

1 pound turkey or ground chicken

1/3 cup of panko breadcrumbs

1/4 cup chopped fresh parsley

3 tablespoons grated onions

1 clove , grated or chopped

Lemon peel

2 tablespoons of fresh juice

1 egg

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

Halal salt and fresh black pepper to taste

2 ounces of feta cheese, crushed

ORZO

2 teaspoons of vegetable oil

1 clove , grated or chopped

1 cup raw orzo

2 1/2 cups Pacific Food Low Sodium Organic chicken stock

Halal salt and fresh black pepper to taste

1/2 cup diced roasted red bell pepper

2 tablespoons of fresh juice

1/4 cup chopped kalamata olives

2 tablespoons chopped fresh fennel

1 tablespoon fresh chopped parsley

Extra feta cheese for garnish


INSTRUCTIONS

1.Add all the meatball ingredients to the blending bowl and use your hands to stir the ingredients, being careful to not get too involved . Coat your hands during a little oil and take away a few tablespoon of meat and roll it into a ball. Put the meatballs on a plate.

2.Heat an outsized skillet over medium-high heat with a tablespoon of vegetable oil . When the skillet is hot, stir within the oil to coat rock bottom . Add the meatballs to the skillet and cook for about 8 to 10 minutes, turning them frequently in order that they are evenly colored. When the meatballs are cooking, wash the dishes. Return the cooked meatballs to the plate and canopy with a sheet of aluminium foil to stay warm.

3.Clean the pan if necessary, then over medium heat add 2 teaspoons of vegetable oil , garlic and orzo. Mix and bake the orzo for about one minute. Pour within the chicken broth , roasted red pepper and juice . Mix everything and convey to a boil.

4.Cook until the orzo is tender, about 7 to eight minutes. Stir the orzo frequently so it doesn't stick with rock bottom of the pan. When the orzo is tender, add the kalamata olives and fresh herbs. Place the meatballs on top of the orzo and sprinkle with additional feta and seasonings.