To make the meatballs add all the ingredients, except the oil, to the lamb and mix well but don’t overwork the mixture. Roll golf ball sized meatballs with the mixture - you can use an ice-cream scoop as a guide, so your balls are all about the same size. You should get about 16.
Heat the olive oil in a large non-stick pan and cook the meatballs until they are browned all over. Remove and set aside.
To make the sauce, add more oil to the same pan and sauté the onion for about 6-8 minutes or until soft and starting to go golden. Add the garlic and cook for another minute then add the rest of the ingredients and leave to simmer for 15 minutes over a low to medium heat. Check the seasoning.
Add the orzo and stir well, top with the browned meatballs, pop a lid on and leave to cook over a low heat for another 12 minutes or until the orzo is cooked.
Serve with parmesan, herbs, crusty bread, and a salad of your choice.
Ingredients
Directions
To make the meatballs add all the ingredients, except the oil, to the lamb and mix well but don’t overwork the mixture. Roll golf ball sized meatballs with the mixture - you can use an ice-cream scoop as a guide, so your balls are all about the same size. You should get about 16.
Heat the olive oil in a large non-stick pan and cook the meatballs until they are browned all over. Remove and set aside.
To make the sauce, add more oil to the same pan and sauté the onion for about 6-8 minutes or until soft and starting to go golden. Add the garlic and cook for another minute then add the rest of the ingredients and leave to simmer for 15 minutes over a low to medium heat. Check the seasoning.
Add the orzo and stir well, top with the browned meatballs, pop a lid on and leave to cook over a low heat for another 12 minutes or until the orzo is cooked.
Serve with parmesan, herbs, crusty bread, and a salad of your choice.
