A dear friend of mine asked me why I love Orzo so much, because I cook with it alllll the time. But I really do think it’s great – its just as filling and satisfying as pasta but it’s lighter, and doesn’t leave you feeling all puffy like pasta sometimes can do.
This recipe is like Summer Comfort Food, it’s really warming and comforting but still tastes light and fresh like summer. The meatballs are so delicious, parmesan works so well with beef and I promise it really does make a different to make your own vs pre made shop brought. And the Orzo is just light and fresh and saucy and so good.
It’s a really easy recipe to make, but it is guaranteed to impress and satisfy! This recipe will serve 4 people and keep just fine for another day after you make it.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
MEATBALLS
- 250g minced beef (preferably lean)
- 1 yellow onion
- 1tsp dried thyme
- 1tsp dried basil
- 50g parmesan, grated
- 1 egg
ORZO
- 200g orzo
- 1xtin cherry tomatoes
- 1tbsp tomato puree
- 1tsp chilli flakes
METHOD
- To make the meatballs simply add all the ingredients into a food processor and blitz together until smooth and a large ball naturally forms. Roll the mix into 15 individual meatballs.
- Bring a pan of water to the boil and cook the orzo according to the instructions.
- Heat about a tbsp of olive oil into a large pan over a medium – high heat, brown the meatballs until coloured all over then turn down the heat. Stir through the puree & chilli flakes.
- Add the tinned tomatoes, 1/2 tin of boiling water, put the lid on and leave to simmer for about 10 minutes. Stir through the cooked Orzo, then sprinkle over a little extra parmesan on top and leave for another 5 minutes to simmer so the cheese melts. Then enjoy!
Claudia's Home Kitchen 