Enjoy a flavorful one-pan meal with juicy spiced meatballs, a rich tomato sauce, tender orzo, and sweet green peas. This dish is perfect for a quick and satisfying weeknight dinner.
4 Portions · 1,680 g
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4
Wash and cut finely 40 g of parsley.
Mince the 2 garlic cloves.
Place the 500 g minced meat, 40 g chopped parsley, the 2 minced garlic cloves, and 15 g tomato concentrate into a large bowl.
Add all the seasoning: 4 g salt, 2 g black pepper, 4 g sweet paprika powder, 1 g cayenne pepper, 2 g turneric, and 5 g savory.
Mix the ingredients together until combined.
Shape the mixture into small, even meatballs.
Melt the 15 g butter in a large pan over medium heat.
Add the 210 g cherry tomatoes and cook them for 5 minutes until they get soft.
Next, add the meatballs and fry them until they are browned on all sides.
Pour the cans of tomatoes into the pan.
Add 2 g of salt to the tomatoes.
Mix them and cook for 2 minutes.
Add the orzo to the tomato and meatball mixture.
Mix the orzo in the tomato sauce to cover it and simmer the mixture for 10 minutes under a lid.
Stir occasionally during simmering to prevent sticking.
Stir the frozen peas into the pan.
Cook everything for an additional 5 minutes until the peas are heated through and the orzo is tender.
Garnish with fresh parsley or a sprinkle of grated Parmesan cheese before serving, if desired.
Flora Petrova
(edited)This time I let the sauce cook down until all the liquid evaporated, the tomatoes stick and lightly brown at the bottom—it brought out a deep, savory sweetness that coated the orzo perfectly. Truly a deeply caramelised umami.
10/10
Marcel Aichberger
10/10
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