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Easy prep
20 minutes

Chicken & Basil Meatballs

with Tomato Orzo & Side Salad

Cooking time

20 minutes




840 /serving

Orzo may look like long-grain rice, but it’s actually a flatter, smoothly-tender pasta with a special talent for soaking up sauce (here, a delectable marinara!). The orzo serves as a delightful base for savoury pan-fried chicken meatballs, with notes of basil and Parmigiano Reggiano—while an elegant side salad pops with flecks of deep red thanks to julienned beets and crunchy radishes over tender greens. Ready in only 20 minutes, you’ll wait impatiently to dig into this scrumptious plate of Italian amore!

We will send you:

  • 570g Ground chicken
  • 180g Baby lettuce
  • 120g Sliced radishes
  • 30ml Minced garlic
  • 1 Bunch of basil
  • 120g Julienned beets
  • 400ml Marinara sauce
  • 284g Orzo
  • 76g Panko
  • 60ml Sweet Cider vinaigrette
  • 50g Parmigiano Reggiano (contains rennet)
  • 14g Pasta Night spice blend (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
34 g
Saturated Fat
7 g
1330 mg
Total Carbs
88 g
14 g
43 g
7 g
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Reserving 1 cup cooking water, drain the pasta thoroughly. Rinse under running water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Mise en place
While the orzo cooks, pick the basil leaves off the stems; roughly chop both, separating the leaves and stems. In a large bowl, combine the ground chicken, panko, garlic, ½ the basil leaves and ½ the Parmigiano Reggiano; season with ½ the spice blend and S&P. Using your hands, form the mixture into 16 meatballs about the size of a golf ball.
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Start the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cover partially; cook, turning occasionally, 9 to 11 minutes, until browned on all sides and cooked through. 
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Make the salad
While the meatballs cook, in a large bowl, combine the beets, radishes and lettuce. Add the vinaigrette and toss to combine; season with S&P to taste.
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Finish the meatballs
To the pan of meatballs, add the marinara sauce and basil stems; season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until heated. Add the orzo, ½ the reserved cooking water and ½ the remaining Parmigiano Reggiano. Cook, stirring frequently, 30 seconds to 1 minute; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the orzo and meatballs between your plates. Garnish with the remaining Parmigiano Reggiano and basil leaves. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.