Chicken Meatballs
Minced Chicken	g
Shallot
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste
Feta Creme
Feta Cheese	g
Skyr Yoghurt	g
Lemon Zest	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Orzo
Orzo	g
Brussels Sprouts	g
Yellow Onion
Lemon Zest	tsp
Veggie Stock	ml
White Wine	ml
Salt & Pepper to taste
Olive Oil

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. In a food processor mix the fresh herbs with shallot, until finely chopped.
3. Place the minced chicken in a bowl, then add chopped shallots and herbs, season well with salt and pepper.
4. With your hand shape small balls, out of the mixture and spread them on the baking sheet.
5. Place them in the oven and bake for 20 minutes (until golden brown and cook through).
6. While meatballs are baking prepare the orzo. Finely chop the onion. Drizzle olive oil in a pot and heat it up, add onion and cook for about 2-3 minutes.
7. With a knife shred brussels sprouts and add them to the onion, mix it well and add lemon zest and a splash of wine. Cook for a few more minutes.
8. Add orzo, season well with salt and pepper and mix it all well.
9. Now this step is important to get creamy orzo, add veggie stock in batches. Step by step as it absorbs the liquid just add a splash of stock. Proceed until the orzo is done.
10. To prepare feta cream, mix all ingredients in food processor and blend until smooth.
11. When all is done, serve it in a bowl together with some greens.

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