Italian meatballs with orzo

Italian meatballs with orzo

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(6 ratings)

Prep: 10 mins Cook: 15 mins - 20 mins


Serves 4
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes

Nutrition and extra info

  • meatballs only

Nutrition: per serving

  • kcal632
  • fat24g
  • saturates9g
  • carbs65g
  • sugars1g
  • fibre3g
  • protein36g
  • salt0.3g
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  • small pack basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 500g beef mince
  • 2 garlic cloves, crushed
  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 540g jar passata
  • 300g orzo
  • parmesan shavings, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

  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.

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Comments, questions and tips

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20th Jun, 2017
Very bland and dry for me. Maybe I did something wrong, but I wouldn't make this boring dish again.
Frantic Flapjack
9th Dec, 2014
These were excellent. Very quick to make. Held together when cooking and tasted great. What's not to like??
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