Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Moroccan Chicken Meatballs with Parsley Orzo and Citrus Whipped Feta
Serving Amount
Ingredients
1 pound ground chicken
1 egg
1⁄2 cup panko breadcrumbs
1⁄4 cup grated parmesan cheese
1 tbsp olive oil
2 garlic cloves, minced
2 tsp brown sugar
2 tsp. paprika
2 tsp. cumin
1⁄2 tsp. cinnamon
1⁄4 tsp. ground ginger
1⁄8 tsp. cayenne pepper
Salt and pepper to taste
Spray oil
1 Tbsp. parsley, finely chopped
8 oz feta cheese
1⁄2 cup Greek yogurt
1 clove garlic
Juice and zest of ½ lemon
Salt and pepper to taste
1 cup uncooked orzo
2 tbsp olive oil, divided
3⁄4 cup cherry tomatoes, halved
2 tsp dried oregano
1⁄4 cup parsley, finely chopped
Instructions
Step 1
Preheat the oven to 400 degrees F. Line a sheet pan with foil and prepare spray oil.
Step 2
In a bowl, mix Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, until thoroughly combined.
Step 3
Roll 1-inch sized meatballs and place the meatballs in a single layer on the baking pan.
Step 4
Bake for 20 minutes, until meatballs are browned and cooked through. Top with parsley.
Step 5
Prepare a pot of boiling water with salt to taste.
Step 6
In a skillet over medium heat, add 1 tablespoon of olive oil to pan. Once hot, toast the orzo until golden.
Step 7
Boil orzo until al dente according to package instructions.
Step 8
In a bowl, combine cherry tomatoes, 1 tablespoon of olive oil, salt and pepper to taste, oregano and parsley. Let sit until orzo is finished.
Step 9
Combine tomato mixture with finished orzo. Serve with Moroccan chicken meatballs and whipped feta.
