Chicken Polpette on Orzo

I got the original idea for the Chicken Polpette on Orzo off Food TV.  It was the first time I have done any sort of meatball by cooking it in stock rather than frying/roasting them.  Not only was the result healthier, it had a lovely delicate flavour.  The Orzo, which is rice like pasta, also worked out very nicely.  A keeper.

The meatball mix was a fairly simple one:

Chicken mince

An egg

Breadcrumbs

Chopped fresh tarragon

Handful of shredded parmesan cheese

A pinch of lemon zest

Salt and pepper

Form these into small to medium sized balls – I use a small measuring cup to get a more or less equal amount of mix in each ball.

Heat up some chicken stock and pop the meatballs in and then cover with a paper cartouche ( just a round piece of baking paper or luncheon paper).  The meatballs won't take too long to cook if you haven't made them too big – you just simmer them gently in the stock.

When the meatballs are cooked take them out of the stock and keep them warm.  You will be using the stock for the orzo, so don't throw it out.

So heat some butter in a pan, fry off about ½ a finely chopped onion and ½ a clove of garlic (finely chopped or crushed).  Add the orzo and coat it in the butter and fry it off for a couple of minutes.  Then just add in the chicken stock gradually until the orzo is cooked. (This is almost a risotto like approach)

When cooked add back the meatballs and take the pan off the heat.  Relying on residual heat only then add some fresh chopped herbs (I did tarragon and chives), a handful of parmesan and a knob of butter.  Taste the orzo and add salt to your liking.