The Dinner Planner

Chicken Meatball Saganaki with Risoni

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Servings 4


  • 500 grams chicken mince
  • 100 grams feta – crumbled
  • ¼ cup oregano – finely chopped
  • 1 spring onion – finely chopped
  • 2 garlic cloves – crushed
  • 1 lemon – 2 tsp zest for meatballs and 1 tbsp juice for salad dressing
  • 2 tbsp olive oil
  • 1 700gram passata
  • 1 tsp sugar
  • ¾ tsp dried oregano
  • 100 grams mozzarella – grated
  • 300 grams risoni pasta

Greekish Salad

  • ½ cos lettuce – roughly chopped
  • 1 red capsicum – roughly chopped
  • 1 yellow capsicum – roughly chopped
  • 1 lebenese cucumber – roughly chopped
  • 2 tomatoes – roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano


  • Preheat oven to 200C. .Step 2S
  • Combine chicken, feta, fresh oregano, spring onion, garlic and lemon zest in a bowl (do not over-mix). Season. Use wet hands to roll tablespoonfuls of mixture into balls. Transfer to a plate.
  • Heat oil in a non-stick, ovenproof frying pan over medium-high heat. Cook meatballs, turning, for 4 minutes until golden brown.
  • Stir in passata and sugar. Top with combined cheese. Sprinkle with dried oregano and season with pepper. Transfer to the oven and bake for 15 minutes.
  • Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside.
  • Make the salad. Combine the olive oil, red wine vinegar, dried oregano and lemon juice in a small bowl. Season with salt and pepper. Place the lettuce, capsicum, cucumber and tomato on a serving platter and pour dressing over.
  • Serve meatballs with pasta, salad and lemon wedges.

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