Meatball Orzo Bake {One Pot}

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 tsp Olive oil

340 g Meatballs

1 Onion (Peeled and chopped.)

3 Garlic cloves (Peeled and chopped.)

300 g Broccoli

1/2 tsp Chilli flakes

2 tsp Sweet smoked paprika

300 g Dried orzo

500 g Passata

600 ml Vegetable stock

75 g Mozzarella

Sea salt and freshly ground black pepper

Directions

Preheat the oven to 200C.

In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it's all coated. Bake (uncovered) for 10 minutes.

Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15 minutes.

Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.

Check that the orzo is cooked through and serve.

To make on the hob:

Heat oil in sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.

Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.

Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.

When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Nutrition

• Calories: 674 kcal
• Total Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Cholesterol: 76 mg
• Sodium: 832 mg
• Total Carbohydrate: 79 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 33 g