Greek Chicken Meatballs & Warm Pasta Salad

Name: Greek Chicken Meatballs & Warm Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian Comfort
Ingredients: 500gÂ Lilydale Free Range Chicken Mince; 400gÂ risoni pasta; 200gÂ grape tomatoes, quartered; Â¼ cup pitted Kalamata olives, sliced; 1 tablespoonÂ baby capers, rinsed; 1 tablespoon finely grated lemon rind; 1 egg, lightly beaten; 2 tablespoons finely chopped oregano leaves; Â½ cup breadcrumbs; 100gÂ Greek feta, crumbled; 2 tablespoonsÂ olive oil; Â¼ cup mint leaves; Mixed leaf salad and lemon wedges, to serve (optional)

10 mins Prep

20 mins Cook

4 Serves

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500g Lilydale Free Range Chicken Mince
400g risoni pasta
200g grape tomatoes, quartered
¼ cup pitted Kalamata olives, sliced
1 tablespoon baby capers, rinsed
1 tablespoon finely grated lemon rind
1 egg, lightly beaten
2 tablespoons finely chopped oregano leaves
½ cup breadcrumbs
100g Greek feta, crumbled
2 tablespoons olive oil
¼ cup mint leaves
Mixed leaf salad and lemon wedges, to serve (optional)

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Cook risoni in salted boiling water according to packet directions. Drain and return to the pan. Add tomatoes, olives, capers and remaining olive oil. Season and toss the ingredients through. Set aside.
In a large bowl combine the Lilydale Free Range Chicken mince, lemon rind, egg, oregano, breadcrumbs and half the feta. Season and stir to combine. Roll heaped tablespoons into balls.
Heat oil in a large, non-stick frying pan over medium high heat. Cook the meatballs for 8–10 minutes or until cooked through.
Top risoni with meatballs and sprinkle feta and mint leaves. Serve with leaf salad and lemon wedges.