Orzo Meatballs

Primary ingredient:

Jess Lacey
Jess Lacey
Grazers partner and farmer

Orzo Meatballs

Orzo Meatballs in a rich tomato sauce

With a rich tomato and vermouth sauce, this Italian inspired pasta dish goes wonderfully well with our succulent and juicy beef meatballs. Deliciously simple and flavour-filled, we find this dish is perfect as either a heartwarming autumnal meal, or a summer evening special that will leave all those round the table with full bellies, both adults and children alike.

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Ingredients

  • 24 Grazers beef meatballs
  • 400g orzo pasta
  • 1L cold water
  • 2tbsp olive oil
  • 1 large onion, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tsp dried oregano
  • 60ml (4 tbsp) red vermouth
  • 2 400g tins of chopped tomatoes
  • 2 tsp sea salt flakes

Method

  1. Heat the olive oil in a casserole dish large enough to fit the orzo and meatballs inside (any dish will do as long as it has a lid).
  2. Cook the chopped onions in the pan until completely soft, and add the parsley and oregano, stirring for a couple of minutes before adding the vermouth. Allow this to come to a bubbling heat and add the two tins of chopped tomatoes.
  3. Pour the litre of water into the dish along with the salt and bring the mixture to the boil.
  4. Once brought to the boil, turn the heat down and put the lid on the dish, leaving it to simmer for 10 minutes.
  5. Take the lid off the pan and place the meatballs into the simmering sauce. Bring the sauce back up to the boil, and then turn the heat down again, leaving the sauce and meatballs to simmer with the lid on for a further 20 minutes.
  6. Remove the lid and add the orzo into the mix. Increase the heat to bring the sauce back to a bubble. Cook at a robust simmer for 10-15 minutes, gently stirring every now and again until the pasta is cooked, making sure the pasta doesn’t stick to the bottom of the dish.
  7. Serve in shallow pasta bowls, with a light dusting of Parmesan cheese and some finely chopped parsley.