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Frugal 5 Recipe Chicken Meatballs & Lemon Risoni

Speedy, full of flavour and Harper approved. This delicious lemony dish dish, is not only easy to make but keeps well in the fridge for up to 4 days and reheats beautifully in the microwave  to ensure none goes to waste

Ready in: 20 mins

Serves: 4



  • 500g chicken, minced 

  • 1 egg large

  • ½ cup feta crumbled, diced 

  • 1 ½  tsp dried oregano

  • 1 tsp each of  basil, onion powder, garlic powder, dill, parsley

  • ½ tsp salt

  • ½ tsp pepper

  • 2 tbsp plain flour (only if mixture is too wet)

Lemon Risoni 

  • 1 cup dried risoni, cooked according to package instructions (usually 12mins boiling for al dente)

  • 1 lemon, zested

  • 1 tbsp fresh lemon juice

  • 2 tbsp olive oil or butter melted

  • 2 tbsp parmesan cheese optional, grated or shredded

  • ½ tsp each of oregano, garlic powder, salt and pepper


Step 1. n a large bowl, add all your meatball ingredients. Mix with hands until until combined and form roughly 15 meatballs. Ensure hands are went when forming meat balls

Step 2. Add meatballs to a large pan over medium heat, add a drizzle of olive oil and cook about 5-6 minutes then add a lid and cook the meatballs for another 5-6 minutes until fully cooked through. Remove from heat and set aside while you assemble the lemon risoni

Step 3. In a large bowl, add all the lemon risoni ingredients: cooked risoni, fresh lemon juice, lemon zest, olive oil OR butter, parmesan cheese, and seasonings. Mix until fully combined

Step 4. Serve the cooked meatballs over the warm lemon risoni and enjoy!

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