Mix up your weeknight dinner plan with this delicious twist on an Italian classic: Orzo Pasta with Meatballs and Vegetable Sauce. This recipe is bound to become a new family favourite.
Ingredients
For the meatballs
300g lean mince beef
50g breadcrumbs
25g Parmesan, grated (or dairy-free alternative)
1 clove garlic, crushed
1 tsp thyme, chopped
1 tbsp parsley, chopped
1 egg, beaten
50g breadcrumbs
25g Parmesan, grated (or dairy-free alternative)
1 clove garlic, crushed
1 tsp thyme, chopped
1 tbsp parsley, chopped
1 egg, beaten
For the orzo
1 tbsp olive oil
1 large red onion, chopped
2 cloves garlic, crushed
2 x 400g chopped tomatoes
2 tbsp tomato puree
500ml chicken stock
1 tbsp thyme, chopped
200g orzo
1 large red onion, chopped
2 cloves garlic, crushed
2 x 400g chopped tomatoes
2 tbsp tomato puree
500ml chicken stock
1 tbsp thyme, chopped
200g orzo
Method
- Make the meatballs. Measure all of the ingredients into bowl. Season well and mix. Shape into 30 little meatballs.
- Heat the olive oil in a large skillet pan. Add the onion and garlic and fry for 4 minutes,
- Add the tomatoes and puree, simmer for a few minutes then blend in the stock and thyme. Stir in the orzo and meatballs.
- Bring up to a simmer and gently cook for 20 minutes, stirring from time to time until the orzo is tender, and the sauce has reduced to a thick consistency.
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