Italian meatballs with orzo

Italian meatballs with orzo

  • Rating: 4 out of 5.7 ratings
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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

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.

Goes well with

Recipe from Good Food magazine, October 2014

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    Overall rating

    Rating: 4 out of 5.7 ratings

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