Chicken, Zucchini and Lemon Meatballs with Herb Orzo

Heat the oven to 180°C regular bake.  

MEATBALLS: Process the chicken thighs in a food processor until minced then place in a large bowl.  

Squeeze the moisture out of the grated zucchini and red onion then add to the chicken mince. Add the remaining meatball ingredients and stir to combine. Roll into gold ball-sized balls and place on a tray or plate.

Fry the meatballs over a medium heat until golden brown on all sides, but not cooked through. Remove from the pan then set aside.

ORZO: Heat olive oil and butter in a large frying pan. Add the onion and fry until just beginning to colour. Add the garlic and thyme leaves and fry for 2 minutes. Add the white wine and simmer for 2 minutes, then add the orzo and chicken stock, season with sea salt and cracked pepper. Once the stock has come to a simmer, add the meatballs and cover with a lid or tightly with tin foil. Place in the oven for 25 minutes or until orzo and meatballs are cooked through.

Remove the meatballs from the pan and set aside. Add the butter, parsley, lemon zest and parmesan to the pan and stir until the cheese and butter has melted. Season to taste, then add the meatballs, and pine nuts, and grate over extra parmesan.