Meatballs and Orzo
INGREDIENTS
Meatballs
50g white bread, with the crusts removed
4 tablespoon milk
300g minced beef
1 red onion, finely chopped
1 teaspoon chopped fresh thyme leaves
a few drops of Soy sauce
Pasta
250 g orzo pasta
2 tablespoon sunflower oil
Tomato sauce
1 tablespoon sunflower oil
1 red onion, finely chopped
2 garlic cloves, crushed
2x400g tins chopped tomatoes
1 tablespoon sun-dried tomato paste
1 pinch of sugar
5 sun-dried tomatoes, chopped
2 tablespoon chopped fresh basil leaves
10 g parmesan cheese, grated
METHOD
To make the meatballs, put the bread and milk in a bowl and leave to soak for 5 minutes, then mash with a fork. Put the soaked bread in a food processor with the remaining meatball ingredients and blitz until finely chopped. Transfer the mixture to a bowl and shape it into 24 balls.
To make the tomato sauce, heat the oil in a saucepan over a medium heat, add the onion and fry for 5 minutes until softened, then add the garlic and fry for 30 seconds. Add the chopped tomatoes, tomato paste and sugar, bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
Remove from the heat and add the basil and parmesan.
Heat the sunflower oil in a large frying pan over a high heat, add the meatballs and fry for 4-5 minutes until golden brown.
Add them to the tomato sauce and simmer for 5 minutes.
Cook the orzo in a pan of boiling water according to the packet instructions, drain and serve with the meatballs and sauce.
The meatballs and sauce can be frozen (once cooled) for up to 2 months. To reheat them, defrost them fully, and heat in a saucepan or in the microwave until piping hot.