Weekly Meal Plan – Spring Week 12, 2021
Pea. Feta & Mint Risotto / Chicken Saganaki / Shredded Beef Tacos / Slow Cooker Moroccan Lamb
Chicken Meatball Saganaki with Risoni
Ingredients
- 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
Instructions
- 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.
