Spiced Lamb Meatball Orzo

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Step 1.

Grate ½ an onion. Combine with breadcrumbs and leave to sit and hydrate for 5 mins.

Step 2.

Roughly chop your parsley.

Step 3.

Tip in your lamb mince, parsley, cinnamon, and plenty of salt and pepper. Combine with your hands.

Step 4.

Roll into golf-ball sized balls. Fry for about 3 mins until they have taken on some colour on the outside, but aren’t totally cooked through. Set aside.

Step 5.

Finely slice your remaining onion half. Finely chop your garlic.

Step 6.

Add a glug of olive oil to a wide casserole dish, then tip in your onions. Cook for about 15 mins on a medium heat until caramelised.

Step 7.

Get your garlic and chilli flakes into the pan, then cook for another 2 mins. Pour in your white wine and let it reduce by half. Add your passata and 250ml water, then simmer for 15 mins on a low heat.

Step 8.

Bring a large pan of salted water to the boil.

Step 9.

Tip your orzo into the water and cook for 7 mins.

Step 10.

Add your meatballs to your sauce and gently simmer for another 5 mins.

Step 11.

Drain your orzo and add this to the meatball pan. Give it a gentle mix to combine, adding some pasta water to loosen it up where necessary. Season to taste with salt and pepper.

Step 12.

Combine the zest and juice of ½ lemon in a bowl with your crème fraîche. Drizzle this over the top of the orzo, then top with grated parmesan, basil and more black pepper.

Step 13.

Serve and enjoy.

The meatballs freeze really well. Just roll them up, and pop them in the freezer on a parchment-lined tray. Once the meatballs are firm, you can box them up and they'll keep for 3 months.

In partnership with Cirio.

400g Lamb Mince
1 Large Onion
50g Fresh Breadcrumbs
Handful of Parsley
½ Tsp Cinnamon
4 Cloves of Garlic
1 Tsp Chilli Flakes
100ml White Wine
500g Cirio Passata
400g Orzo
½ Lemon
50g Crème Fraîche
40g Parmesan
Handful of Basil
Salt
Pepper
Olive Oil