Recipe

Meatball Orzo with Greens and Feta

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Meatball Orzo with Greens and Feta

Deliciously med vibes all the way with this seared meatball, chunky tomato and pea orzo with sweet baby spinach and creamy feta.




Ingredients to serve 2

  • 300g x Beef Mince
  • 40ml x DD Meatball Seasoning
  • ½ x Onion - diced onion
  • 30g x Raisins
  • 150g x Peas
  • 100g x Swiss Chard - roughly shredded
  • 150g x Rice Pasta
  • 200ml x DD Mexican Chunky Tomato Sauce
  • 50g x Feta - gently crumbled
  • 2 x Garlic - chopped
  • 1½ cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Beef Mince
  • 80ml x DD Meatball Seasoning
  • 1 x Onion - diced onion
  • 60g x Raisins
  • 300g x Peas
  • 200g x Swiss Chard - roughly shredded
  • 300g x Rice Pasta
  • 400ml x DD Mexican Chunky Tomato Sauce
  • 100g x Feta - gently crumbled
  • 4 x Garlic - chopped
  • 3 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Mix your beef mince along with your DailyDish Meatball Seasoning and season with salt and pepper. Roll your mince into balls about 4-5 per person, roughly 30g per meatball.

Washing Instructions

Wash your hands well. Rinse your swiss chard and drain on paper towel.

Gino's Tip

Roll your meatballs around after it has seared on one side to get the most caramelisation and flavour possible.

Step 1 - Orzo Base

Heat a large casserole pan over medium-high heat, add a drizzling of olive oil and once your pan is warm fry your diced onion, raisins and chopped garlic for 3-4 minutes. Now add your orzo, DailyDish Mexican Chunky Tomato Sauce and water and cook for 12-15 minutes until your pasta is al dente - tender with a slight bite. Add your peas and swiss chard, mix it through and remove your pan from the heat until later.

Step 2 - Meatballs

Fry your meatballs in a large frying pan for 5-6 minutes until cooked through. Then add it to your orzo base, return your orzo base to the heat and cook and heat through until your meatballs are firm to the touch, peas and chard are cooked. Taste and season with salt and pepper, if need be.

To Serve

Divide your meatball orzo with greens amongst your servings and finish with your crumbled feta.