Meatballs with Orzo Pasta is a Mediterranean dish featuring savory meatballs served over tender orzo pasta mixed with spinach and peas.
4 Portions · 1,620 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Finely chop 1 Onion.
Grate 1 Tomato.
In a large bowl, combine 500 grams Mixed Ground Meat, the chopped onion, grated tomato, and a handful of chopped Parsley.
Add 70 grams Breadcrumbs and 1 tbsp Tomato Paste.
Drizzle in 1 tbsp Oil.
Season with Salt, Pepper, Garlic Powder, Paprika Powder, and Oregano.
Mix thoroughly until the mixture is uniform.
Shape small meatballs from the mixture.
In a pan, heat a little oil or butter over medium heat.
Fry the meatballs until they are browned evenly on all sides and cooked through.
Remove from the pan and set aside.
In a pot, bring 2 cups Water to a boil with a pinch of Salt.
Add 400 grams Orzo Pasta and cook over medium heat until tender and the water is absorbed (about 10–12 min).
Fluff with a fork and set aside.
To the cooked orzo, stir in 150 grams Spinach and 120 grams Frozen Peas.
Cook briefly until the spinach wilts and the peas are heated through.
Place the orzo mixture on plates.
Top with the fried meatballs.
Optionally, garnish with extra chopped Parsley.
Serve immediately and enjoy your meal!
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
