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Orzo med citron, græske kyllingekødboller og hvidløgsyoghurt
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Lemon orzo, Greek chicken meatballs and garlic yoghurt

Recipe for Greek-style chicken meatballs with lemon orzo and a creamy Greek yoghurt dressing.
Course Main course
Cuisine Greek
Nøgleord Meatballs, Orzo, Orzo dishes, Summer food
Total Time 35 minutes
Servings 4 servings
Calories 711kcal

Ingredients

Chicken meatballs

  • 600 g minced chicken
  • 1 onion, finely chopped
  • 3 cloves garlic, grated or crushed
  • 60 g feta, crumbled
  • 1 1/2 tbsp dried breadcrumbs
  • 25 ml milk
  • 1 egg
  • Salt and freshly ground pepper

Lemon orzo

  • 1-2 shallots, finely chopped
  • 4 cloves garlic, grated or crushed
  • 400 g orzo
  • 700-800 ml chicken stock
  • 1 lemon, finely grated zest and juice
  • 1 tbsp fresh oregano, finely chopped
  • Salt and freshly ground pepper

Garlic yoghurt

  • 200 g Greek yoghurt
  • 1/2 lemon, juice only
  • 1 clove garlic, grated or crushed
  • Salt and freshly ground pepper

To serve

  • Crumbled feta
  • Fresh oregano
  • Finely grated lemon zest
  • Chilli flakes

Instructions

  • Combine the ingredients for the meatball mixture, season with salt and freshly ground pepper and mix well.
  • Shape the mixture into medium-sized meatballs of about 35 g each and place them on a baking tray lined with baking paper. Spray the tops with a little oil and bake in a preheated fan oven at 210°C for about 18-20 minutes.
    The chicken meatballs can also be fried in a pan.
    Meanwhile, make the orzo and the garlic yoghurt.
  • Heat a splash of oil in a pan and fry the shallots and garlic until the shallots are translucent. Add the orzo and the stock and let it simmer over a medium heat until the orzo is tender.
    You can start with 600 ml of stock and add more as it begins to boil dry.
  • Add the lemon zest and lemon juice, stir in the oregano and season to taste with salt and freshly ground pepper.
  • Stir together the ingredients for the garlic yoghurt and season to taste with salt and freshly ground pepper.
  • Serve the orzo and garlic yoghurt topped with the meatballs and sprinkle with crumbled feta, fresh oregano and grated lemon zest.

Nutrition

Calories: 711kcal | Carbohydrates: 86g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 969mg | Potassium: 1140mg | Fiber: 4g | Sugar: 8g | Vitamin A: 111IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 3mg