‘Marry me’ chicken meatball orzo

Instructions

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1. 1 To make the meatballs, put all the ingredients in a large bowl. Season with a little salt and plenty of black pepper, then mix well with your hands, being careful not to overmix – you only want to bring everything together so the meatballs don’t become too dense. Shape into 20 meatballs (about 35g each) and arrange on a baking sheet or plate lined with baking parchment. Chill for 15 mins to firm up.
2. 2 Heat the olive oil in a large flameproof casserole dish over a medium heat and brown a batch of five meatballs for 2-3 mins on each side. Repeat with the rest of the meatballs, transferring them to a plate as you go (they don’t need to be fully cooked at this stage, as they will continue to cook with the orzo).
3. 3 Heat the 2 tbsp sundried tomato oil in the casserole over a medium heat and cook the onion for 10 mins until beginning to soften. Stir in the garlic and chilli flakes, and cook for another minute, stirring well. Stir in the sundried tomatoes and tomato purée, and cook for another 3 mins until slightly darkened. Stir through the orzo, then pour in the stock.
4. 4 Bring to the boil, then scatter in the spring greens. Reduce the heat to a simmer, cover with a lid and cook for 5 mins. Uncover, stir well and cook for 8-10 mins more with the lid off, stirring often to prevent it from catching.
5. 5 Stir in the crème fraîche and parmesan until they have melted and been incorporated, then return the meatballs to the pan and cook for another 4-5 mins, or until the meatballs are cooked through.
6. 6 Sprinkle over some chilli flakes, black pepper and more parmesan, if you like, before serving.