Tomato Orzo with Meatballs

Orzo pasta is a staple in my kitchen, it makes for simple, cosy one-pot dishes. I’ve enhanced the flavour of my tomato orzo with Kallo’s Organic Beef Stock which adds an extra layer of flavour & depth. Serve the orzo on it’s own or top it off with my famous carrot & apple meatballs to up the protein & nutrition for your family.

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Tomato Orzo
2 tablespoons olive oil
1 red onion, chopped.
2 cloves garlic, crushed.
150g cherry tomatoes, halved.
200g chopped tinned tomatoes.
2 tablespoons tomato puree
600mls Kallo Organic Beef Stock (use Kallo's very low-salt organic stock for children under 1 year)
200g orzo pasta
25g parmesan, grated.
2 tablespoon basil, chopped.
2 teaspoons balsamic vinegar
1 small onion, chopped.
1 small carrot, grated.
1/2 apple, grated.
1 clove garlic, crushed.
25g panko breadcrumbs
1 egg, beaten.
25g parmesan, grated.
200g Mince beef
2 teaspoons thyme, chopped.
1 tablespoons olive oil


  1. Put the onion, carrot and apple into a processor. Whiz until finely chopped. Add the garlic, breadcrumbs, mince, Parmesan, egg and thyme. Whiz until well mixed. Shape into small balls.
  2. Heat the oil in a frying pan. Add the balls and fry until golden brown and cooked through.
  3. Heat the oil in a sauté pan. Add the onion and garlic and fry for 3-4 minutes. Add the tomatoes and simmer for 5 minutes. Add the stock and orzo, bring up to the boil, cover and simmer for 15 minutes until the pasta is cooked. Add the parmesan, vinegar and basil.  Add the meatballs.

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