Moroccan meatballs with orzo
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Passata
500 g
Mint, Fresh
10 sprig(s)
Orzo, dry
180 g
Parsley, fresh
10 sprig(s), fresh
Lemon
1 zest(s) of 1, grated
Lemon Juice, Fresh
30 ml
Almonds
50 g, toasted, flaked
Instructions
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.
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