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Greek chicken meatballs and pasta warm salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious Greek chicken meatball pasta salad ready in just 30 minutes.
Ingredients:
  • 400g risoni pasta
  • 200g grape tomatoes, quartered
  • 62.50 ml pitted Kalamata olives, sliced
  • 20.00 ml baby capers, rinsed
  • 500g Free Range Chicken mince
  • 20.00 ml finely grated lemon rind
  • 40.00 ml finely chopped oregano leaves
  • 125.00 ml breadcrumbs
  • 100g Greek feta, crumbled
  • 36.40 gm olive oil
  • 62.50 ml mint leaves
  • Mixed leaf salad, to serve (optional)
  • Lemon wedges, to serve (optional)
Instructions:
  • Prepare the risoni in a pot of salted boiling water as instructed on the package. Drain and return to the pan. Combine with tomatoes, olives, capers, and the rest of the olive oil. Season to taste, mix everything together, and let it sit for a while.
  • Mix Lilydale Free Range Chicken mince, lemon rind, egg, oregano, breadcrumbs, and half of the feta in a large bowl.
  • Season and mix until well blended, then shape heaped tablespoons into balls.
  • In a large non-stick pan, heat oil over medium-high heat. Cook meatballs until fully cooked, about 8 to 10 minutes.
  • Serve a bed of risoni with meatballs and top off with a sprinkle of feta and fresh mint leaves. Accompany with a side of leafy salad and lemon wedges.

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