Greek Meatballs in Tomato Sauce with Orzo
Greek

Greek Meatballs in Tomato Sauce with Orzo

Juicy, herb-inflected beef meatballs poached slowly in a rustic, sweet tomato sauce, served over slippery, spoonable orzo pasta.

50 min 820 kcal 1 portion
Protein 45g
Carbs 85g
Fat 30g
High-protein

Ingredients

Quantities are for one portion.

  • 15 mlolive oil
  • 1 tspdried mint
  • 20 gplain breadcrumbs
  • salt and pepper to taste
  • 1onion, finely grated
  • 70 gorzo pasta
  • 150 gcanned diced tomatoes
  • 1egg
  • 150 gbeef mince

Method

  1. In a bowl, mix the beef mince, egg, breadcrumbs, grated onion, dried mint, salt, and pepper. Shape the mixture tightly into small meatballs.
  2. Heat the olive oil in a wide pan and fry the meatballs gently until browned on all edges.
  3. Pour the canned diced tomatoes straight into the pan holding the meatballs. Season the sauce lightly.
  4. Turn down the heat, cover the pan, and simmer until the meatballs are thoroughly cooked and the sauce is thick.
  5. In a separate pot, boil the orzo pasta in salted water until soft.
  6. Drain the orzo and divide it into a serving bowl.
  7. Spoon the meatballs and the rich tomato sauce generously over the top of the hot orzo.

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