Photo of Moroccan meatballs with orzo by WW

Moroccan meatballs with orzo

Points® value
Total Time
35 min
10 min
25 min
If you love pasta but have never tried orzo before, what are you waiting for? Try it with these delicious meatballs or add a handful to homemade soups.


Turkey Breast Mince, raw

300 g

Moroccan seasoning

4½ teaspoon(s)

Lean Pork Mince (10% fat), raw

200 g

Calorie controlled cooking spray

4 spray(s)

Dried Apricots

40 g


500 g

Mint, Fresh

10 sprig(s)

Orzo, dry

180 g

Parsley, fresh

10 sprig(s), fresh


1 zest(s) of 1, grated

Lemon Juice, Fresh

30 ml


50 g, toasted, flaked


  1. Combine the turkey and pork in a large bowl with 2½ tsp of the Moroccan seasoning and a little salt and pepper. Use your hands to roll the mixture into 16 small balls.
  2. Mist a large nonstick frying pan with cooking spray and set over a high heat. Fry the meatballs for 5 minutes, turning often, until browned all over – you may need to do this in batches. Transfer the meatballs to a plate.
  3. Mist the pan with more cooking spray and cook the apricots and remaining Moroccan seasoning for 1 minute. Add the passata and bring to a boil. Return the meatballs to the pan, reduce to a simmer and cook, covered, for 10 minutes.
  4. Meanwhile, cook the orzo to pack instructions. Drain, transfer to a bowl, season to taste, and stir through the fresh herbs and lemon zest.
  5. Stir the lemon juice into the meatball sauce. Serve with the orzo and the almonds scattered on top.