ITALIAN MEATBALLS WITH ORZO
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
- Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
- Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.
Nutrition Facts : Calories 632 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
LAMB MEATBALLS AND ORZO
A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 1h40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, beat the egg.
- Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
- Cover and refrigerate for 1 hour.
- Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
- Bake in a 400° oven for about 10 minutes or until browned.
- Take out of oven and set aside.
- Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
- Add in the orzo; stir to combine.
- Boil for 1 minute.
- Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.
- Place meatballs on top.
- Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 603.4, Fat 31, SaturatedFat 12.9, Cholesterol 140.9, Sodium 634.3, Carbohydrate 47.8, Fiber 2.2, Sugar 4, Protein 31
GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
GREEK LAMB AND ORZO
This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.
Provided by fire00starter
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g
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