Shortcut Meatball Bake
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
Introduction
I can get this meal into the oven in a matter of minutes. It’s a stripped-down version of meatballs that makes them very easy to do on a busy weeknight. Using passata instead of tinned tomatoes really helps the sauce cling to everything.
Ingredients
| 1 | beef stock cube |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 1 tsp | Italian herbs |
| 1 tsp | garlic powder |
| 80g | Parmesan, grated |
| 500g | lean minced beef (5% fat) |
| 200g | orzo |
| 1 x 700g jar of | passata |
| fresh basil, cooked peas or a side salad, to serve |
Method
Preheat the oven to 200°C fan/220°C/gas 7.
Crumble the stock cube into a large baking dish or tray, about 30 x 20 x 5cm, then add the salt, pepper, herbs, garlic powder and half of the grated Parmesan. Mix well.
Slice your block of mince into small, rough cubes using a large knife. You want them to be smaller than regular meatballs. Add to the baking tray and roll them around until they are well coated in the seasoning mix.
Add the orzo and passata and mix briefly to ensure all the pasta is covered in the sauce. Sprinkle the remaining cheese over the top.
Bake for 30 minutes.
Serve with fresh basil leaves, peas or a side salad.
Reviews
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