Middle Eastern Style Lamb Meatball Orzo
with Raisins and Slow Roasted Tomatoes
We love good Lamb Meatball Orzo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
125
Baby Plum Tomatoes
1
Chicken Stock Powder
80
Green Beans
1
Chermoula Spice Mix
200
Lamb Mince
1
Garlic Clove
12
Balsamic Vinegar
(Contains Sulphites)
1
Red Onion
40
Raisins
Not included in your delivery
450
Water for the Orzo
Nutritional information
Utensils
Instructions
Preheat your oven to 140°C. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Trim the green beans and cut into thirds widthways. Pop the lamb mince in a large bowl with the flour, and season with salt, pepper and half the chermoula. Use your hands to mix until well combined, shape into 4-5 small meatballs per person. Pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.
Pop the tomatoes on a baking tray and drizzle with oil, and season with salt and pepper. Roast on the middle shelf of your oven until nice and soft, 25-30 mins TIP: Cooking them on a low heat makes them really delicious.
Heat a drizzle of oil in a frying pan on medium high heat. Add the meatballs and fry until the outsides are nicely browned, 4-5 mins. Turn every minute. Once brown, add them to the baking tray with the tomatoes and roast until cooked through, 15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pop your frying pan back on medium high heat, add a drizzle of oil if the pan is dry. Add the red onion and green beans and fry until the onion is really nice and soft and the beans beginning to brown, 4-5 mins, stirring frequently. Add the balsamic vinegar, stir well, cook for 1 minute. Then stir in the garlic and remaining chermoula. Cook for 1 minute, stirring frequently, then add the orzo, water (see ingredient list for amount), raisins and chicken stock powder. Mix to combine.
Bring the mixture to the boil, reduce the heat to medium and simmer, stirring every couple of minutes to prevent it sticking, until the orzo is tender and the stock has been absorbed, 10-12 mins. TIP: Add a splash more water if the orzo isn't quite cooked but the stock has been absorbed. Once cooked, taste and add salt and pepper if you feel it needs it.
Remove from the heat. Add the meatballs and slow roasted tomatoes to the orzo and stir through gently to combine. Taste and add salt and pepper if you feel it needs it, then divide between bowls. Enjoy.
