Chicken and Olive Meatballs with Tomato Sugo and Orzo

Chicken and Olive Meatballs with Tomato Sugo and Orzo

Ready in 35 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, December 16, 2018.


Chicken and Olive Meatballs

  • 1 chicken and olive meatballs


  • ¾ pack orzo pasta
  • ½ bag baby spinach
  • ½ bunch chives *
  • ¼ cup shaved
  • Parmesan cheese


  1. Cook meatballs Preheat oven to 180°C. Remove plastic cover from chicken meatballs and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into an oven dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook pasta Bring a pot of salted water to the boil. Once boiling, add orzo and cook for 8-10 minutes, until just tender. Drain and return to pot. Stir through baby spinach, drizzle with olive oil and season. Chop chives.
  3. Serve orzo topped with chicken and olive meatballs, Parmesan and chives.

Nutritional Information

Energy 2913 kj
696 kcal
Protein 53.8g
Carbohydrate 66.6g
Fat 22.1g