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Ottolenghi’s Chicken Meatballs with Pistachios and Spinach

Meatballs with an Iranian twist, bursting with herbs!

Course after work cooking, easy recipe, Quick Recipe
Cuisine cross kitchen, Fusion Food, ottolenghi
Keyword Ottolenghi’s Chicken Meatballs with Pistachios and Spinach
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR OTTOLENGHI’S CHICKEN MEATBALLS

  • 100 g pistachio kernels
  • 10 spring onions scallions, roughly chopped (125 g)
  • 50 g fresh cilantro coriander, roughly chopped
  • 20 g dill roughly chopped
  • 3 garlic cloves roughly chopped
  • 1 tsp turmeric
  • 2½ tsp ground cumin
  • 25 g panko or cornmeal
  • 1 egg
  • 400 g ground chicken chicken mince
  • 105 ml olive oil divided
  • 200 g baby spinach roughly chopped
  • 650 ml chicken stock
  • 100 g orzo
  • 75 g dried sour cherries or cranberries roughly chopped
  • 2 tsp sour cherry molasses or pomegranate molasses
  • Lemon wedges to serve
  • Fine sea salt and black pepper

Instructions

HOW TO MAKE CHICKEN MEATBALLS WITH PISTACHIOS

  1. Blitz the first seven ingredients in a blender until finely chopped.

  2. Spoon 175 g of this mixture into a small bowl and set it aside.

  3. Leave the rest in the blender jar.

  4. Add the panko, egg, ground chicken, ¾ tsp salt and plenty of pepper.

  5. Blend, then shape the mixture into 14 meatballs.

  6. Heat 2 tbsp of the oil in a deep frying pan over medium-high heat.

  7. Add the meatballs and brown them on all sides for about 5 minutes.

  8. Transfer them to a plate.

  9. In the same pan, combine the remaining oil (75 ml) with the reserved pistachio mixture and the spinach.

  10. Cook, stirring, for about 3 minutes, until the spinach has wilted.

  11. Add the stock, orzo, cherries, molasses and ¾ tsp salt.

  12. Bring to a simmer and return the meatballs to the pan.

  13. Cover and simmer over medium-low heat until the orzo is cooked.

  14. Let everything rest, covered, for 5 to 10 minutes, until the pasta has plumped up and the sauce has thickened.

  15. Serve with lemon wedges.