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Italian meatballs with orzo

Italian meatballs with orzo

A star rating of 3.9 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes

  • Freezable (meatballs only)
Nutrition: per serving
NutrientUnit
kcal632
fat24g
saturates9g
carbs65g
sugars1g
fibre3g
protein36g
salt0.3g
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Ingredients

  • small pack basil
  • 500g beef mince
  • 2 garlic cloves , crushed
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 540g jar passata
  • 300g orzo
  • parmesan shavings, to serve

Method

  • STEP 1

    Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.

  • STEP 2

    Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.

  • STEP 3

    Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.

Recipe from Good Food magazine, October 2014

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A star rating of 3.9 out of 5.7 ratings
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