Italian meatballs with orzo
- Katy Greenwood
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins - 20 mins
A star rating of 4.2 out of 5.10 ratingsRate
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Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Freezable (meatballs only)
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal632
- fat24g
- saturates9g
- carbs65g
- sugars1g
- fibre3g
- protein36g
- salt0.3g
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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 4.2 out of 5.10 ratings
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