Italian meatballs with orzo
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Italian meatballs with orzo

By Katy Greenwood

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 632
  • fat 24g
  • saturates 9g
  • carbs 65g
  • sugars 1g
  • fibre 3g
  • protein 36g
  • salt 0.3g

Ingredients

  • 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

Method

  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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