Meatball and Courgette Traybake with Orzo

• 500gbeef mince
• 40 gdried breadcrumbs
• 1egg
• 2garlic cloves, crushed
• 1 tspdried oregano
• 30gParmesan, finely grated
• 1 tspfine salt
• black pepper
• 400 gcourgettes, cut into 2 cm chunks
• 300gcherry tomatoes
• 1red onion, cut into wedges
• 2 tbspolive oil
• 300 gdried orzo
• 750 mlhot chicken stock
• 200gpassata
• 15gbasil leaves, torn

Method

1. 1Heat the oven to 200C fan. Mix the beef, breadcrumbs, egg, garlic, oregano, Parmesan, salt and a good grind of pepper in a bowl with your hands until just combined. Overworking makes them tough. Roll into 20 walnut-sized meatballs.
2. 2Put the courgettes, cherry tomatoes and red onion in a deep roasting tray about 30 × 40 cm, toss with the olive oil and a pinch of salt, and nestle the meatballs among them in a single layer. Roast for 20 minutes until the meatballs are browned and the vegetables are catching at the edges.
3. 3Take the tray out and stir the orzo into the vegetables and juices, spreading it evenly. Mix the hot stock with the passata and pour it over so the orzo is submerged. The meatballs can sit proud.
4. 4Return to the oven for 20–25 minutes, gently stirring the orzo halfway, until tender with a loose sauce. Check that the meatball centres reach 75°C for 30 seconds. If the pasta is still firm and the tray looks dry, add a little boiling water and cook for a few minutes more.
5. 5Rest for 5 minutes so the sauce settles, then scatter over the basil and serve from the tray with a spoon, making sure the burst tomatoes get shared out.

Per serving

kcal

814

protein

41.1g

fibre

6.7g

carbs

77.3g

fat

38.6g