Meatball Orzo Bake

• 400 gpork mince
• 400 gbeef mince
• 1egg, beaten
• 1 tspdried oregano
• 40 gparmesan, finely grated, divided
• 750 mlhot chicken stock
• 2 x 400gtins chopped tomatoes
• 2 tbspolive oil
• 350 gorzo
• 40 gpanko breadcrumbs
• 2 tbsptomato puree
• salt and black pepper to taste
• 1onion, finely grated
• 3garlic cloves, grated
• 1 tspdried basil
• 200 gmozzarella, torn
• 1 tspchilli flakes
• 400 mlpassata
• 1 tspcaster sugar

Method

1. 1Heat the oven to 180°C fan. In a large bowl, combine both minces with the grated onion, half the Parmesan, breadcrumbs, egg, half the garlic, oregano and half the chilli flakes. Season with salt and pepper and mix until just combined. Roll into about 30 walnut-sized meatballs.
2. 2Heat 1 tablespoon of oil in a large ovenproof casserole over a medium-high heat. Brown the meatballs in two or three batches; don't crowd the pan. All in at once and the temperature drops, water leaches out, and you've boiled them grey instead of building a deep mahogany crust. Give each batch about 4 minutes, turning to colour most sides, then set aside on a plate. Leave the sticky brown bits in the pan; that's your fond.
3. 3Lower the heat to medium and add the remaining tablespoon of oil and garlic. Cook for 30 seconds, then stir in the tomato purée, remaining chilli flakes, dried basil and sugar. Cook for 1 minute until fragrant and the purée has darkened slightly.
4. 4Pour in the passata, chopped tomatoes and the chicken stock, scraping up the fond from the base of the pan. Bring to a gentle simmer. Taste the sauce and season; it should taste vivid, not flat.
5. 5Stir in the orzo so it settles into the sauce. The orzo will absorb the seasoned liquid as it bakes, so the sauce itself should already taste balanced; well-salted pasta water principle, just built into the bake. Nestle the browned meatballs on top, cover tightly with a lid or foil, and bake for 25 minutes until the orzo is nearly tender and most of the liquid has been drawn up.
6. 6Uncover and scatter over the mozzarella and remaining Parmesan. Bake uncovered for 15 minutes until the orzo is tender, the sauce bubbles at the edges and the cheese is golden. Check a meatball is steaming hot at the centre with no pink remaining.
7. 7Rest for 5 minutes off the heat so the orzo finishes drinking in the sauce. It should be creamy underneath with a crisp cheese lid that cracks under a spoon.
8. 8Cool any leftovers in portions; reheat covered in the oven with a splash of stock to loosen.

Per serving

kcal

824

protein

48.1g

fibre

5.9g

carbs

65.7g

fat

40.7g