Meatballs with Orzo
Meatballs with Orzo



  • Handful of basil leaves
  • 500g beef mince
  • 2 garlic cloves, grated
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 1 x 540g jar of passata
  • 300g orzo
  • Shaved parmesan, to serve
  • Finely chop half of the basil, and reserve the rest for when you serve. Mix the chopped basil with the garlic, oregano, and beef mince, then season liberally and with damp hands, roll into 20-25 meatballs. Heat the oil in a pan, and brown the balls all over for 5 mins. Stir in the passata, bring to the boil, and allow to simmer for 10 mins.
  • Meanwhile, bring a large pan of salted water to the boil, and cook the orzo pasta to pack instructions. Once cooked, drain and serve on plates. Top with your meatballs in their sauce, scatter with shaved parmesan, and finish with a few basil leaves.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box